CHILLI PECAN BROWNIES...
(Makes about 12)
For the caramelised chilli pecans:
2tbsp caster sugar
100g chopped pecans
1tsp hot chilli powder
A pinch of salt
For the brownies:
100g dark (75 per cent cocoa solids) chocolate, broken into pieces
125g unsalted butter, chopped
250g caster sugar
3 large eggs, lightly beaten
1tsp vanilla extract
200g plain flour
2tsp Baharat spice blend (available from all good supermarkets)
A pinch of salt
Method:
Preheat the oven to 180C (350F) Gas 4. To make the caramelised chilli pecans, put 50ml water and the sugar in a small frying pan over medium heat and stir with a wooden spatula for two minutes. Add the pecans and stir well as the water evaporates. After three to four minutes, add the chilli powder and salt, stirring all the time and making sure the pecans are evenly coated. Continue stirring for a few minutes longer, until all the water has evaporated, the pecans are coated and the pan is dry. Tip the pecans on to a plate or waxed paper to cool.
To make the brownies, melt the chocolate and the butter in a large heavy-based saucepan over low heat. Stir well with a wooden spoon until thoroughly melted and smooth, then let cool for a few minutes. Add the sugar and mix.
Beat the eggs and vanilla into the chocolate mixture in the pan, with the wooden spoon, until well blended. Sift the flour, Baharat spice blend and salt into the pan and stir until just mixed. Stir in the caramelised pecans.
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, until firm to the touch or until a skewer inserted into the middle comes out clean. Let cool in the baking pan on a wire rack, then cut the brownies into squares. They should last for one week in an airtight container.
:: Taken from The Red Hot Cookbook by Dan May, published by Ryland Peters & Small, priced £14.99. Photography by Peter Cassidy.
