Serves 12
Ingredients
250 g butter, melted and cooled
2 cups caster sugar
4 eggs, lightly beaten
½ cup dark cocoa, sifted
2 teaspoons vanilla extract
2 teaspoons dried chilli flakes
2 cups dark chocolate pieces
¾ cup standard flour
Method
- Preheat the oven to 150°C. Line a Swiss roll tin (about 30 cm x 23 cm) with non-stick baking paper. Ensure that your butter has cooled, then add the sugar, egg, cocoa, vanilla and chilli flakes and mix together.
- Gently stir the chocolate pieces through the mixture. Sift the flour over the top and mix to combine, ensuring that you don’t over-mix.
- Pour the mixture into the prepared tin and bake for 55–60 minutes, until just firm to the touch in the middle. Remove from the oven and leave the chilli brownie to cool in the tin. Once cool, remove it from the tin and cut it into very small pieces. Store in an airtight container for up to 1 week.
DAVID KIRK debuted for the All Blacks in 1983 and is best known for captaining the team when they won the inaugural Rugby World Cup in 1987. David also played provincial rugby for Otago and Auckland. In 1988, he was appointed a Member of the Order of the British Empire. David has had a successful business career since retiring from rugby.
