Part of my payment for doing the Valentine’s Day illustration for ChocoSol was actually dispensed in chocolate bars (and coffee). I know, it’s a hard life!! One of my favourite flavours that they hand craft is the spicy 5 Chili Bullet.
They used ethically sourced cacao beans grown in forest gardens, and the chilis are grown locally in Toronto. Cacao, Raw sugar, Cacao Butter, 5 Types of Chilis, Allspice, Achiote and Sea Salt. As you can see, it’s a simple ingredient list with no lecithins or emulsifiers to be found. Nice! The chilis they use pack a bit of a punch, too!
Since I had a surplus of chocolate going on, I decided that a little baking was in order. Fortunately for me, Primal Palate did all the hard work here with their recently released Grain-free Fudgy Brownie recipe, which you can see on their totally amazing new website. Go check that out if you have an extra minute today to be wowed.
I substituted this spicy Chocosol bar into the recipe to give it a bit of a twist. They’re rich and delicious with chewy edges, just like I love in my brownies. My version features some extra after-burn.
Primal Palate’s Grain-free Fudgy Brownies [5 Chili Bullet Variation]
Adapted from PrimalPalate.com
- 1 5oz 5 Chili Bullet Chocolate Bar
- 1 oz High Quality Dark Chocolate
- 8 oz Butter, Unsalted, or Palm Shortening
- 1 tsp Vanilla Extract
- 4 Eggs, large
- 1/2 cup Almond Flour
- 1/2 tsp Sea Salt
- 1 tsp Baking Powder
- 3/4 cup Coconut Sugar
Preheat oven to 350 degrees. Grease an 8×8 glass baking dish and line with parchment paper so you can easily remove the brownies after baking.
Cut the Butter into cubes and break the Chocolate bar into pieces. Melt the Chocolate and Butter over medium low heat, stirring frequently. Add the Coconut Sugar and Vanilla to the melted mixture and stir until there are no unmelted chunks.
Remove the mixture from the heat, and allow to cool slightly. In another bowl, blend the Eggs, Almond Flour, Baking Powder and Salt together. When the Chocolate mix is cool, fully combine with the flour mixture until uniform.
Pour the batter into the greased and parchment lined 8×8 baking dish. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 minutes in the pan then remove to a wire rack. Wait for them to cool a bit before flipping to remove the parchment paper. Slice and enjoy warm, or cool completely and store in a tin for later.
If you can’t get your hands on some spicy chocolate, add a few shakes of chili flakes to the plain recipe!