Preparation Time: 15 mins
Cooking Time: 18-22 mins
Serves/Makes: 5 hearts
You will need:
100g unsalted butter or dairy free alternative
2 large eggs
1-2 chillies, finely chopped (depending how spicy you want it)
1/2tsp chilli powder
40g dark chocolate (or dairy free chocolate)
Preheat the oven to 180C/160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.
Add the brownie mix to a bowl and add 2/3 of the chopped chillies and chilli powder. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix starts to form a batter.
Lightly beat the eggs, add to the mix and stir together well.
Spread the batter into the tin and smooth the top. Bake for 18-22 minutes. When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the greaseproof paper to help you lift the brownie out.
Once completely cool, cut out 5 hearts and carefully flip them over onto a plate.
Melt the chocolate in the microwave and drizzle over the top of each brownie heart. Sprinkle over the remaining chopped chillies.