Chilli Chocolate Tiffin

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x18cm baking tin with parchment paper.

   Tip: To prevent the chocolate from sticking to the tin, lightly spray it with cooking spray.

2. 2

   In a medium saucepan, melt the butter and brown sugar over low heat, stirring occasionally.

   Tip: This will help to create a smooth and creamy chocolate mixture.

3. 3

   Remove the saucepan from the heat and add in the chopped pecans, coconut flakes, salt, and chilli powder. Stir until well combined.

   Tip: The pecans will add a nice crunch to the tiffin, while the coconut flakes provide a touch of tropical flavour.

4. 4

   Let the mixture cool slightly before adding in the melted chocolate and stirring until smooth.

   Tip: Make sure to stir well to ensure that the chocolate is fully incorporated.

5. 5

   In a separate bowl, whisk together the flour, cocoa powder, and vanilla extract.

   Tip: This will help to create a rich and intense chocolate flavour.

6. 6

   Add the flour mixture to the chocolate mixture and stir until just combined.

   Tip: Be careful not to overmix, as this can result in a dense tiffin.

7. 7

   Stir in the chopped dried chilli peppers and vanilla extract.

   Tip: The chilli peppers will add a spicy kick to the tiffin, while the vanilla extract provides a touch of sweetness.

8. 8

   Pour the mixture into the prepared baking tin and smooth the top.

   Tip: Make sure to spread the mixture evenly to ensure that it sets properly.

9. 9

   Bake for 25-30 minutes or until the edges are set and the centre is slightly gooey.

   Tip: The tiffin will continue to set as it cools, so don't overbake it.

10. 10

    Remove the tiffin from the oven and let it cool completely in the tin.

    Tip: This will help the tiffin to set properly and make it easier to cut into squares.

11. 11

    Once the tiffin has cooled, cut it into 6-8 squares and serve.

    Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.