Chilli Chocolate Traybake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 30x20cm traybake tin and line it with parchment paper.

   Tip: Use a traybake tin that can fit in your oven.

2. 2

   In a large mixing bowl, melt the butter and sugar in the microwave.

   Tip: Be careful not to burn the butter.

3. 3

   Add the cocoa powder, baking powder, and salt to the bowl and mix until well combined.

   Tip: Use a wooden spoon or a stand mixer to mix the dry ingredients.

4. 4

   Add the melted chocolate and mix until smooth.

   Tip: Let the mixture cool slightly before adding the eggs.

5. 5

   Add the eggs one at a time, mixing well after each addition.

   Tip: Make sure to scrape down the sides of the bowl before adding the next egg.

6. 6

   Add the vanilla extract and mix until combined.

   Tip: Use a small spoon to scrape the sides of the bowl.

7. 7

   In a separate bowl, mix together the flour, chilli flakes, and Tobasco sauce.

   Tip: Use a whisk or a spoon to mix the wet and dry ingredients separately.

8. 8

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

   Tip: Don't overmix the batter.

9. 9

   Fold in the chopped nuts.

   Tip: Use a spatula to fold in the nuts and avoid crushing them.

10. 10

    Pour the batter into the prepared traybake tin and smooth the top.

    Tip: Use a spatula to spread the batter evenly.

11. 11

    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

    Tip: Let the traybake cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.