Coffee with Jeska on this autumn day always comes with spiced brownies which make any home cozier. Would you like a bite?
“Coffee being ground and a big batch of brownies baking. A coffee made from scratch every morning is a ritual in our home and I love to whip up a batch of spiced brownies when the weather turns cold.”
Autumn Brownie recipe
185 g soft unsalted butter
185 g best green and blacks dark chocolate
3 large eggs
2 tsp vanilla extract
1 tsp chilli oil (more if you like it super spicy)
250 g caster sugar 112 g plain flour
pinch of salt
a teaspoon of chilli flakes for sprinkling
1 – Preheat oven to 180°C, and line an 8” square brownie pan with baking parchment.
2 – Melt the butter, chilli oil and chocolate together in a large heavy based saucepan stir until melted then let cool.
3 – beat the eggs with the sugar and vanilla extract in a bowl.
4 – Measure flour and salt into a separate bowl.
6 – When the chocolate mixture has cooled, beat in the eggs and sugar mixture, and then stir in flour until well combined and pour mixture into the lined brownie pan and sprinkle with chilli flakes.
7 – Bake for about 20 minutes. When its’s ready, the top should be set with a paler brown flake, but the middle still dense and gooey. Leave to cool in the pan for 15 minutes before transferring to a wire rack. Best eaten warm with vanilla ice cream.
Photography and recipe is kindly provided by Jeska from her blog.