Yesterday, because I’m a bit like that, I thought ‘I wonder what would happen if I just blitzed all the ingredients for brownies in a blender, poured it into the tin and baked it’. What happened was they came out exactly the same as when I’ve done it the proper way and I had brownies in under 30 minutes flat. The Aztec element – those discoverers of the cocoa bean who used it to make a bitter, spicy drink – was a good pinch of chilli and a quarter of a teaspoon each of cinnamon, ground star anise and ground caraway seeds added to the mixture. You can use any spices you fancy – cardamom would be nice -although I’d probably steer clear of cumin. No-one wants a curry brownie.
To glaze the top I added water to my own home-made chilli jam (but you can buy it in most supermarkets), strained out the chilli bits and brushed it on while the brownie was still hot. The brownie recipe I used is below, but I reckon any recipe will work by just putting it all in the blender until it’s smooth, pouring it into the tin (I use those silicon sheets – you don’t even have to grease them) and baking at 170 or gas mark 3 for 20 minutes. That may not seem like long but it’s enough, as long as the egg is cooked it’s fine to eat and the less time it has in the oven, the higher the squidge factor.
200g dark chocolate (I used Tesco’s 85%)
60g plain flour
60g cocoa powder
Pinch of sea salt
Spices of your choice
2 tablespoons chilli jam/jelly
Method – as above.