Nandos Cheeky Chilli Chocolate Brownies

INGREDIENTS

200g Butter
250g Dark Chocolate
95ml Flour (All Purpose)
30ml Corn Starch
150ml Cocoa Powder
1ml Salt
100g White Chocolate , chopped
100g Pecan Nuts , chopped
2 Eggs
240ml Castor Sugar
20ml Nando‘s Extra Extra Hot Peri-Peri
Sauce

METHOD

Melt chocolate and butter over a double
boiler or
a glass bowl over boiling water. Allow
to cool to
room temperature. Sift the flour, corn
starch,
cocoa and salt together. Add the white
chocolate
and nuts and mix through. Beat eggs and
sugar
together until light and fluffy. Lightly
fold the
melted chocolate, Nando‘s Extra Extra
Hot Peri-Peri
Sauce and dry ingredients into the egg
mixture.
Pour mixture into a lined 22cm x 22cm
cake tin.
Bake at 160°C for 45 minutes, the
brownies must be
soft in the centre. Allow to cool.
Carefully
remove from pan and cut into squares.
Makes 16
squares.

INFO & TIPS

Normal hot Nansos sauce plus a bit of
of dry chillies/chillie powder can also
be used if u don't have extra extra hot.

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