Easy Gooey Chilli Chocolate Brownies

Is there anything better than it being National Chocolate week?! I think not.

Let just take a moment to say hip hurrahhhh, because it means I have a chance to whip up these little gooey, fudgy chocolate brownie bites.

Flecked with chilli, richly soft centred and just waiting for you to salivate over.

What are you waiting for, they aren’t gonna eat themselves….

If you havn’t heard of chilli and chocolate before, let me just say I think it is one of the best food pairings since toast and marmite. It might not be to everyones taste, but once I have convinced you into being a fan, you’ll find it hard to look ate plain ole chocolate the same way again. The key to successful chocolate/chilli pairing is about getting the balance right. I don’t buy chilli chocolate, but instead use cocoa and chilli powder. I find this way makes for the best gooey brownies. Also chilli chocolate alone is barely detectable.

It might sound like these would be spicy, but I assure you they aren’t the chilli just gives the chocolate a little depth and warmth which you can detect only towards the end of the mouthful.

Other great additions to add: a teaspoon of either orange zest (works wonders to add a fruity note to the heat and rich chocolate), a teaspoon of cinnamon and half a teaspoon of ground ginger (for a chai spiced taste), or just a handful (75g approx) of whichever toasted nuts you fancy, make sure they are unsalted and not pre-roasted, it is best to do that yourself!

Easy Gooey Chilli Chocolate Brownies Recipe

{gluten free, sugar free, dairy free, but certainly not delicious free}

  • 150 g Coconut Oil, or Unsalted Organic Butter
  • 230 g Coconut Palm Sugar
  • 65 g Unsweetened Cocoa Powder, or Raw Cacao
  • 1/4 tsp Chilli Powder
  • 1/4 teaspoon fine grain Sea Salt
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs
  • 75g Buckwheat or Brown Rice Flour
  • 75 g chopped, toasted Pecans (optional)

Chocolate Sauce Drizzle

Makes enough for 3-4

  • 150ml buttermilk
  • 100g 70% cocoa solids chocolate
  • 2 tablespoons coconut, or light brown sugar
  • a big pinch sea salt
  • 1/3rd teaspoon ground cardamom


Position an oven rack in the lower third of the oven and heat to 325 degrees F 180 degrees celsius. Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine coconut oil, coconut sugar, cocoa powder, chilli and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
Stir mixture occasionally until the oil has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.
Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
Add the eggs, one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan.
Bake for 20 to 30 minutes or until a toothpick can be inserted into the centre and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the brownie

Let it cool completely then remove from pan. Once slightly cooled I often place it in the freezer for 20 to 30 minutes to firm up, if I am feeling impatient.

For the Sauce : Make the sauce by adding the buttermilk, cardamom, sugar and chocolate to a small sauce pan with another big pinch of salt and slowly heating over the lowest heat. Once half melted remove from the heat and continue stirring until melted. 

Feel free to serve this with ice cream and the brownies for a more indulgent pudding



  1. If you wanted to make using normal flour how much and witch one plane or sr. and could you use normal golden caster sugar..

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