Chilli Chocolate Brownies with Orange Sorbet

Chilli Chocolate Brownies with Orange Sorbet

  • 150g (5oz) plain flour
  • 1 teaspoon baking powder
  • 200g (7oz) dark chocolate, broken into squares
  • 250g (8oz) butter, diced
  • 300g (10oz) caster sugar
  • 4 large eggs, beaten
  • 100g (3 ½ oz) walnuts
  • 150g (5oz) chilli chocolate, broken into small pieces


For the sorbet


  • 200g (7oz) sugar
  • 200ml (7fl oz) water
  • Juice from 6 large oranges (approx. 400ml/14fl oz)
  • 1 star anise
  • Zest of 1 orange, cut into small strips



First make the sorbet.  Put the sugar and water into a medium pan and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the volume has reduced by half.  Add the orange juice and star anise, bring back to the boil, then turn off the heat allow to cool.  When cool, strain through a fine sieve and place in your ice cream machine with the orange zest.  Freeze according to the manufacturer's instructions. 

Preheat the oven to 180°C (350°F), Gas Mark 4.  Line a 45 X 25 X 5 cm (18 X 10 X 2 inch) cake tin with greaseproof paper, or grease it with butter. 

Sift the flour and baking powder together into a bowl.  Put the dark chocolate and butter into a heatproof bowl over a pan of simmering water.  Allow to melt, then remove from the heat and stir in the sugar.  Mix in the eggs and finally fold in the flour mixture, walnuts and chilli chocolate.

Spread the mixture into the cake tin and bake in the oven for 20 minutes.  Leave to cool in the tin, then remove and cut into squares.

Serve each brownie topped with a scoop of orange sorbet.