Skip to main content
55Total Time
25Prep Time
30Bake Time

Chocolate Chilli Brownies

1 Reviews

About the bake

One for the grown ups! The rich cocoa and chilli kick works amazingly well - spiced indulgence.

55Total Time
25Prep Time
30Bake Time


  1. Step 1:

    Preheat the oven to 170°C (fan 150°C, gas mark 3). Grease and line a square 20cm cake tin.

  2. Step 2:

    Place 100g plain chocolate and all of the chill chocolate into a bowl with the butter. Set the bowl over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl. Heat, stirring gently until melted. Remove the bowl from the pan and cool slightly.

  3. Step 3:

    Beat the sugar into the chocolate mixture using an electric mixer. Add the eggs one at a time until all combined. Sift in the flour and beat until the mixture is smooth. Add the chilli, remaining chocolate and almonds.

  4. Step 4:

    Pour the mix into the tin and bake for 30 minutes or until the skewer inserted into the brownie comes out clean.

  5. Step 5:

    Allow to cool. Cut into squares and serve.


    • 150g Butter (unsalted) (softened)
    • 150g Plain chocolate (70% cocoa) (chopped)
    • 100g Chilli chocolate (chopped)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (large)
    • 75g Allinson's Plain White Flour
    • 0.5 Chillies (very finely chopped)
    • 75g Almonds (whole) (blanched, roughly chopped)

Nutritional Information

per 33g
  • 174cal Energy
  • 11g Fat
  • 5.9g of which Saturates
  • 14g Carbohydrates
  • 12g of which Sugars
  • 3g Protein
  • 0.05g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.