how to make tajin chilli brownies; rich silky double chocolate brownies spiked with Mexican chilli, salt, and citrus.
Original recipe posted on my site: maverickbaking.com/
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~ * TAJIN CHILLI BROWNIES RECIPE * ~
INGREDIENTS:
- 250g (9 oz) dark or milk chocolate
- 200g (13 tbsp) butter
- 3 large eggs
- 200g (1 cup) soft brown sugar
- 1 tsp vanilla extract
- 1 tsp lemon/lime flavouring or the zest of 1 whole lemon/lime
- 2-4 tsp Tajin seasoning, plus extra for decoration
- 65g (½ cup) plain flour
- 60g (½ cup) cocoa powder
INSTRUCTIONS:
1) Preheat your oven - 160°C / 140°C / 325°F / gas mark 3.
2) Grease and line a tin to bake the brownies in, both 20 x 20cm (8 x 8 in) or 20 x 30cm (8 x 12 in) tins have worked well for me.
3) Chop up your butter and dark/milk chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth.
4) In a large bowl, whisk together the eggs, sugar, vanilla, lemon/lime, and Tajin until just combined.
5) Once melted and slightly cooled, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
6) Add the flour and cocoa and gently fold together until just combined.
7) Pour the brownie batter into the prepared tin.
8) Bake in the preheated oven for 35-45 minutes until the brownies look dry on top and are no longer wobbly when the tin is shaken.
9) Allow to cool completely before slicing into bars or squares. (This isn't a quick bake, but it's so worth it!)
10) Enjoy!
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