chilli, orange, & white choc brownies

OK so I know it wasn’t thaaaat long ago that I posted a chocolate brownie recipe, but these babies are designed to keep you pepped up for late, long sessions watching the rugby…I’m so amped for the quarter-finals, and much as I love the Irish, I really am hoping the ABs have a fabulous, decisive win! The recipe is loaded with rich, dark chocolate and chunks of white chocolate (which is lovely obviously), but the best bit is the hint of cinnamon, the wee zing of orange and the sneaky chilli kick that makes the whole thing even more bloody delicious! Feel free to heat them up and serve with vanilla bean ice cream if you fancy, or just in bite sized pieces that you can keep re-visiting as the night wears on. They are incredibly easy to make and seriously good. (These are also in the current spring issue of dish magazine – if you haven’t got a copy yet go and get yourself sorted as they’re only on sale for another two weeks!)

Right then – what else is news? Holy moly my life is busy at the moment, but recent things of note…last weekend I went on a ‘girls weekend’ with, brace yourselves, 17 women. I know. The potential for fall-out was immense and yet somehow we all played nicely, drank, laughed, ate, danced and walked in almost perfect harmony! It was hilarious, and even though I was a bit knackered afterwards, it was very good for the soul.

Apart from that work has been fairly all-consuming as we have been getting the Christmas issue ready (Whaaaat? Yes indeed. Christmas is coming). I often have worky social events to go to and this week was lucky enough to stalk Maggie Beer at a Kouzina event until she relented and had a pic taken with me. I also went to a fab l’il Le Creuset ‘do’ and next week we have a Dine with Dish evening at Ostro which should be a rollicking good time. Outside of work, I am beside myself with excitement that Pog is arriving home TOMORROW to stay for three months while he has an internship with the most excellent Seachange studio, and a few weeks later Hoob will also be arriving for a few summer months. Outrageous! Both my men/boys home for a spell – so unbelievably good, I can’t wait to get into mother-mode.

Then of course there is the rugby, and I will be hunkered down this weekend watching all the quarter finals games (will be needing a wee sleep-in on Monday morning so I don’t look like a haggard old crone at the Ostro dinner). Fingers and toes crossed that the All Blacks are in top form. Anyhooooo that’s it from me for now…best I get back to work (shhh, am posting at my desk, but have been very quick, promise), see you soon!

350g dark chocolate (70% cocoa solids), cut into chunks
350g butter
6 eggs
2¼ cups caster sugar
1 2/3 cups plain flour
1 cup Dutch dark cocoa powder
180 grams white chocolate, roughly chopped
1 teaspoon ground cinnamon
½ teaspoon chilli powder
finely grated zest 1 orange

Line a 31cm x 22cm deep baking tin (or equivalent size) with baking paper and preheat the oven to 175ºC. Put the dark chocolate and butter in a microwave-proof jug or bowl. Heat in 30-second bursts in the microwave on low heat, stirring in between, until smooth and melted. Beat the eggs and caster sugar together in a bowl until pale and creamy. Stir in the chocolate mixture. Sift in the flour and cocoa powder and stir to combine. Mix through the white chocolate, cinnamon, chilli powder and orange zest. Pour the mixture into the prepared baking tin. Bake for 40-45 minutes until cooked through. Cool in the tin before cutting. Makes 30


  1. I have made this, got the recipe from dish. I have certainly made some seriously good brownies over time, but this one is truly amazing. That hint of chilli and orange just poke through the deliciousness of the dark chocolate. So pleased to add this recipe to my ever growing collection.

  2. Wow looking forward to trying this yummy brownie recipe with a twist/ kick‼️

    1. I hope you give it a whirl – I have made it again to to take to friends’ house to watch the rugby tonight….yes indeed, go the ABs!!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *