Tajin Chilli Brownies

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How to make Tajin chilli brownies; rich silky double chocolate brownies spiked with Mexican chilli, salt, and citrus.

Chilli and chocolate is nothing new. Neither is the concept of combining the sweet with the savoury. That doesn’t mean that these things aren’t still addictively delicious each and every time we taste them.

Today I’m bringing you (a slightly mad but) truly tasty creation that incorporates sugar and salt in one of the most delectable ways.

For the as yet uninitiated, Tajin is a Mexican seasoning. Think of it as a hot sauce in sprinklable powder form. It’s made with chillies, salt, lime, citric acid, and some other flavourings. Salty, hot, zingy, it’s absolutely delicious.

I have a Mexican friend and work colleague to thank (enormously) for introducing me to it. She told me how it’s often sprinkled on fresh fruit to add extra flavour, and I can absolutely see why. It even comes in these tiny very handbag-friendly bottles to always have it with you, should you feel the urge. It’s an urge I feel often now, finding myself adding a pinch to everything from salads to cheeses.

Having thrown a party for her birthday recently with some friends, I immediately thought about how I could incorporate this loveable seasoning into a dessert to share. Behold, Tajin chilli brownies.

They’re based on the classic Maverick Baking brownie recipe, incorporating 2 kinds of chocolate (and an almost illegal quantity of butter). Shiny and flaky on top, with a dusting of Tajin. Dense and fudgy inside, with a stunning combination of deep chocolate and tangy citrus.

I like to slice them into small squares, somewhat like brownie bites rather than a full-sized dessert. That way these Tajin chilli brownies are like a little bite-sized bomb of flavour. Spicy and sweet and sour and silky all at once.

Admittedly, they raised a few eyebrows initially, and are probably considered blasphemous in Central America. However, they’ve been a hit in our household, even amongst those who don’t really have the palate for hot chillies.

If these Tajin chilli brownies pique your interest but you’re not sure about the spice level, you can easily adjust it to your own preference. I used 4 tsp of it to add a nice full flavour and a pleasant amount of heat, but for others that might be too much, so feel free to half it if needed! Similarly, they can be made using the zest of fresh citrus fruit or just a flavouring/extract. The chocolate and butter are big heavyweight flavours and textures in this recipe, so the difference isn’t too noticeable, liquid lemon flavouring did just fine!

Want to save these Tajin chilli brownies for later? You can pin the image below:

To make these Tajin chilli brownies, simply follow the recipe below:

BE A MAVERICK: try storing these in the fridge during hot weather for a quick, spicy, but cooling pick-me-up!

These Tajin chilli brownies will keep well in an airtight container for up to 5 days, but are best enjoyed fresh!

You may also like:

• Simple Salted Caramel Sauce
• Bailey’s Panna Cotta with Chocolate Ganache
• Chocolate Salame
• Raspberry Dark Chocolate Cookies (small batch!)
• 5 Ingredient Key Lime Pie