Fiery Chilli Chocolate Brownies

On the table in 30mins

Serves 4



  • 100g butter, chopped
  • 200g dark chocolate
  • 4 eggs
  • 250g golden caster sugar
  • 100g plain flour
  • 1 tsp. baking powder
  • 30g coco
  • 1/2 jar Sacla' Fiery Chilli Pesto
  • Fresh chillies, very finely chopped (optional)


  1. Heat the oven to 180ºC/fan 160ºC. Line a brownie tin with greaseproof paper.
  2. Melt the butter and chocolate together in a microwave for 30 seconds at full power, or in a bowl set over a pan of simmering water.
  3. Cool to room temperature. Beat the eggs and sugar until the mixture is light and fluffy.
  4. Add the Sacla' Pesto and the chillies to the chocolate mixture stirring well.
  5. Fold the chocolate mixture into the egg mixture and sift in the flour, baking powder and cocoa. Fold this in to give a fudgy batter.
  6. Bake for 15-20 minutes or until the top is cracked but the middle is still gooey. Cool completely, then lift out of the tin and cut.

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