Brownies brownies BROWNIES! Oh, where do I begin? Aren’t they wonderful? The crunchy outside, the gooey inside – the lightness offset by the denseness…they are good for elevensies, awesome for tea, a delight for pudding and…dare I say it? Quite edible for the morning after too! They are scrumptious and they never grow boring. Well, that’s my opinion anyway, but I doubt that I’m alone…

Today, we see a wide variety of whacky food combinations…herbs usually reserved for savoury dishes thrown into sweet or the occasional sweet thing added to meat… And then there is the fun way of merging unlikely flavours together.

My most recent culinary triumph was ‘Chilli and Pistacchio Brownies’…I’m sure it’s been done before but the idea came about when my friend sent me this…before a singles dinner party (don’t ask!) – http://www.cosmopolitan.com/sex-love/tips-moves/aphrodisiac-foods-0509#slide-1 - Brownies were always on the agnenda as the easily transportable pud that  was I going to bring from home, to work, to party…but on seeing this, I decided to juj it up a bit!

 

I was thrilled with the outcome…perhaps, nuts and chillis aside, the best batch I’d ever made. Fluke no doubt, as sometimes these things can be hit and miss but delicious enough, I thought, to find me a man! (I didn’t…)

Another divine recipe is one in which you add chopped up rolos onto the top (see featured image) and then pour over hot melted chocolate and condensed milk on top. Leave to set for at least two hours (hard ro resisit that long, but trust me, it’s well worth the wait!)

I used the Hummingbird recipe as always and double it:

33 x 23 x 5-cm baking tray, lined with greaseproof paper
200g dark chocolate, roughly chopped (I always use Bourneville – not too expensive and gives best results!)
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs
(icing sugar, to decorate)

In addition to this, I used 100g pistacchios (could have done with more, up to you!) and 3 chillies, very finely chopped with seeds an’ all for a fiery taste sensation!

1. Melt the butter adn chocolate in a pyrex bowl over boiling water or in the microwave.

2. add the sugar and the eggs, as well as a splash of vanilla essence.

3. Fold in the flour and the chopped pistacchios and chillies.

4. Pour into a lined baking tray and pop into the pre-heated oven for 35-45 mins…the latter if you have doubled up.

5. Leave to cool and then cut into squares and ENJOY! You won’t be dissapointed.