This came out of a visit to Pollyanna’s Kitchen in West Sussex where we were introduced to the very versatile Chillish® chilli oil.
Of course it can be used to pep up savoury dishes but Pork Belly decided to try it out in something sweet as well.
These brownies are a perfect 3-in-1 hit – first the rich chocolate, then the warming ginger then a lingering hint of chilli on the palate – exceptional.
They’re vegan too.
You can find out more about Chillish® and Pollyanna here.
Chocolate, ginger and chilli brownie
A darkly delicious chocolate brownie with a warming hit of ginger and a lingering hint of chilli.
Ingredients
- 250 g plain flour
- 300 g soft brown sugar
- 70 g cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 300 ml non-dairy milk we used soya
- 200 ml vegetable oil
- 1 teaspoon vanilla extract
- 100 g stem ginger finely chopped
- 2 tablespoons of Chillish chilli oil including the gubbins
- 3 x 25g packets of non-dairy white chocolate buttons optional but they add a certain something
Instructions
- Preheat the oven to 180 deg C/Gas Mark 4
- Line and oil a 9 x 12 inch traybake tin
- Stir together the flour, sugar, cocoa powder, baking powder and salt.
- Add the rest of the ingredients and mix until well blended
- Spread evenly in the baking tin.
- Press the dairy free white buttons into the mixture at regular intervals
- Bake for 25 – 30 minutes until the top is no longer shiny
- Let it cool for about 10 minutes before cutting into squares
- They taste delicious warm or cold.
Other recipes you may like:
• Rhubarb and ginger vegan ice-cream
• Banana and white chocolate cookies
• Sorbet of raspberries
These look and sound amazing! Definitely going on my list of recipes I must get round to….
Don’t leave it too long. They are really moreish and more than a little wicked!