Chile Pecan Brownies Recipe

Containing coriander seeds, cardamom, cinnamon, nutmeg and black pepper (amongst other spices), Baharat spice blend is a perfect spicy addition to any dark chocolate dish. The caramelized nuts can also be served on their own as a sweet nibble or to finish a meal with a full-bodied coffee.
Chile Pecan Brownies picture




For caramelized chile pecans
 Sugar2 Tablespoon
 Chopped pecans2⁄3 Cup (10.67 tbs)
 Ground red chile1 Teaspoon
 Salt1 Pinch
For brownies
 Bittersweet chocolate3 1⁄2 Ounce, broken into pieces (75% cocoa solids)
 Unsalted butter1⁄2 Cup (8 tbs), chopped (1 stick)
 Sugar1⁄4 Cup (4 tbs)
 Eggs3 Large, lightly beaten
 Vanilla extract1 Teaspoon
 All purpose flour1 2⁄3 Cup (26.67 tbs)
 Baharat spice blend2 Teaspoon
 Butter1 Teaspoon (for greasing)


Preheat the oven to 180˚C (350˚F) Gas 4.
To make the caramelized chile pecans, put 3 tablespoons water and the sugar in a small frying pan over medium heat and stir with a wooden spatula for 2 minutes. Add the pecans and stir well as the water evaporates. After 3–4 minutes, add the ground chile and salt, stirring all the time and making sure the pecans are evenly coated. Continue stirring for a few minutes longer until all the water has evaporated, the pecans are coated and the pan is dry. Tip the pecans onto a plate or waxed paper to cool.
To make the brownies, melt the chocolate and the butter in a large heavy-based saucepan over low heat. Stir well with a wooden spoon until thoroughly melted and smooth, then let cool for a few minutes. Add the sugar and mix.
Beat the eggs and vanilla into the chocolate mixture in the pan with the wooden spoon until well blended. Sift the flour, Baharat spice blend and salt into the pan and stir until just mixed. Stir in the caramelized pecans.
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25–30 minutes until firm to the touch or until a skewer inserted into the middle comes out clean. Let cool in the baking pan on a wire rack, then cut the brownies into squares. They should last for 1 week in an airtight container.
My Tip: For an interesting plate of nibbles, follow the recipe above for the caramelized chilli pecans, substituting about half for macadamia nuts. Leave the nuts whole instead of chopping. Substitute the teaspoon chilli powder for 2 teaspoons Baharat spice blend. Let cool before serving.

This recipe was contributed by Dan May, author of The Red Hot Chile.
To purchase The Red Hot Chile Cookbook visit