Bars & brownies · Original adaptation
Chile Chocolate Raspberry Brownies Recipe
Fudgy dark-chocolate brownies with restrained cayenne warmth and pockets of tart raspberry.
Inspired by Kids Baking Championship, Season 2, Episode 3
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Bake it at home
Chile Chocolate Raspberry Brownies
- Prep
- 20 min
- Bake
- 28 min
- Total
- 48 min
- Makes
- 16 brownies
Ingredients
- 170 g unsalted butter, cubed
- 170 g dark chocolate, roughly chopped
- 220 g granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 95 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fine salt
- 125 g fresh raspberries
Method
Heat the oven to 175 C, or 160 C fan. Line a 20 cm square pan with baking paper.
Melt the butter and dark chocolate together over barely simmering water, stirring until smooth. Set aside for five minutes.
Whisk the sugar, eggs, and vanilla for one minute, until glossy but not foamy. Slowly whisk in the warm chocolate mixture.
Sift in the flour, cocoa, cinnamon, cayenne, and salt. Fold just until no dry streaks remain.
Spread half the batter in the pan. Distribute the raspberries across it, then cover with the remaining batter.
Bake for 25 to 30 minutes, until the top is set and a tester inserted near the edge has moist crumbs. The center should remain slightly soft.
Cool completely in the pan before chilling for 30 minutes and cutting into 16 squares.
From the episode
'Hot' Chocolate
This adaptation starts from the episode's chocolate with chile heat brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
