Ridiculouslly rich chocolate, cinnamon and cayanne pepper brownies. These are a rich, dense brownie made from melted chocolate rather than cocoa. I spiced them up for a dinner party recently by adding cinnamon and cayanne but you can leave them out if you prefer. Also known as saucepan brownies, because you can mix up the batter in the pan you melt the chocolate in. 150g margarine (Nuttelex)360g dark chocolate, chopped, plus an extra 1/2 cup1 cup firmly packed brown sugar1/2 cup caster sugar3 tbs ground flaxseed, mixed with 9 tbs water2 teaspoons vanilla extract1 cup plain flour, sifted2 tsp ground cinnamon (optional)2 tsp ground cayanne pepper (optional)1/2 cup rice/soy milkCocoa powder, for dusting Preheat the oven to 180C. Grease a 20cm x 30cm shallow pan and line with baking paper, leaving a 2cm overlap of paper around the edges. Over a low flame, melt the marg and the 360g of chocolate in a saucepan until smooth, stirring constantly. Remove from heat and stir in the sugars. Allow to cool for 5 minutes. Stir in the vanilla, flax mixture, flour and spices, milk, and 1/2 cup reserved chopped chocolate. Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes of until the top is firm to touch. Allow to cool in the pan, sliced into bars and dust with cocoa powder.

Ridiculouslly rich chocolate, cinnamon and cayanne pepper brownies.

These are a rich, dense brownie made from melted chocolate rather than cocoa. I spiced them up for a dinner party recently by adding cinnamon and cayanne but you can leave them out if you prefer. Also known as saucepan brownies, because you can mix up the batter in the pan you melt the chocolate in.

150g margarine (Nuttelex)
360g dark chocolate, chopped, plus an extra 1/2 cup
1 cup firmly packed brown sugar
1/2 cup caster sugar
3 tbs ground flaxseed, mixed with 9 tbs water
2 teaspoons vanilla extract
1 cup plain flour, sifted
2 tsp ground cinnamon (optional)
2 tsp ground cayanne pepper (optional)
1/2 cup rice/soy milk
Cocoa powder, for dusting

Preheat the oven to 180C. Grease a 20cm x 30cm shallow pan and line with baking paper, leaving a 2cm overlap of paper around the edges.
Over a low flame, melt the marg and the 360g of chocolate in a saucepan until smooth, stirring constantly. Remove from heat and stir in the sugars. Allow to cool for 5 minutes.
Stir in the vanilla, flax mixture, flour and spices, milk, and 1/2 cup reserved chopped chocolate. Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes of until the top is firm to touch. Allow to cool in the pan, sliced into bars and dust with cocoa powder.

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