Directions

• Preheat the oven to 175 degrees celsius. Line a 20cm baking dish or brownie tray with baking paper, and lightly spray it with cooking spray or brush with oil
• In a large saucepan, melt the butter at a low to medium heat, and when fully melted remove from heat
• Add the sugar, vanilla essence, salt, and Ghost Pepper Worcester Sauce to the butter, and then using electric mixers or whisk, beat until it is creamy and thick - about one minute with the electric mixer
• Add the eggs, one at a time and beat into the butter mix well until creamy and thick again, before adding the next egg
• Sieve the flour and cocoa into the pot, and gently fold through until the dry ingredients are just combined
• Pour into the pre-prepared baking dish, and bake for 25 minutes. Check it using a skewer. If there are large crumbs sticking, the brownie is ready. If it is quite wet and coating the skewer, bake a bit longer in increments of five minutes. The brownie will be firm to the touch when ready
• Allow the brownie to cool completely before storing in an airtight container. Cut up to serve, or leave as a whole slab to avoid the brownie drying out. Freezes well