Chilli chocolate brownies

Chilli chocolate brownies
My love of Lindt chilli chocolate inspired these brownies. If you enjoy chilli with your chocolate you will enjoy these.  I used apple puree and gluten free flour which made them moist, sticky and moreish without the need for butter. Using regular self-raising flour instead of gluten free flour works well also.
Makes 20 small brownies
Time to make 45 minutes

Ingredients
1 cup apple puree
1/3 cup cocoa
1/2 cup ground almonds
1/2 cup gluten free flour (or self raising flour)
1 teaspoon baking powder
1/2 cup sugar
1/2 cup dark chocolate chips
1/2 teaspoon salt
1/2 teaspoon chilli powder

Steps
1.  Preheat oven to 175C.  Line the bottom of a 20cm square (or similar sized oblong tin) with baking paper.  Lightly oil the sides of the tin.
2. Place all ingredients in a bowl and mix to combine.  Turn into tin, smooth off the surface and bake for around 35 – 40 minutes or until the mixture feels firm to the touch.  Leave to cool in tin for 10 minutes before turning out.  Leave till cool before cutting.

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