Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.  

Choc-chilli brownie ice cream sandwiches  

Makes 16  

Chilli and chocolate have been a go-to combo for centuries. With these brownies, the richness of deep cocoa is rounded off by a subtle, warm hint of spice.  

Ingredients 

For the brownie  

1 ½ cups (225g) flour
1 ½ cups (185g) cocoa powder 
1 tsp (5ml) salt
¼ cup (60ml) canola oil
3 cups (660g) caster sugar 
1 ½ cups (375g) butter, melted
6 eggs
2 Tbsp (30ml) chilli crisp, + extra for serving  

For the ice cream layer  

1 tin (385g) caramel + extra for serving
1L vanilla or caramel ice cream  

Method 

1. Preheat oven to 180°C.
2. Line two 20x20cm square baking tins with baking paper.
3. Sift together flour and cocoa powder, then add salt. Set aside.
4. Whisk together oil and sugar.
5. Add butter and whisk for 3-5 minutes until thick and pale.
6. Add eggs one at a time, whisking until mixture is thick and creamy.
7. Gently fold in sifted dry ingredients until well combined. Be careful not to overmix the batter.
8. Divide the batter between the two prepared tins and swirl through chilli crisp. Bake for 20-25 minutes.  
9. Remove and set aside to cool in baking tins. 
10. Spread caramel on top of brownie slabs. 
11. Allow ice cream to soften for about 10 minutes and unmould from the container. 
12. Cut ice cream into 2-2.5cm thick pieces across the width and place slices on top of one brownie slab to cover.
13. Sandwich closed with the other brownie slab (caramel side down), cover with cling film and freeze overnight. 
14. To serve, slice into squares using a hot knife and drizzle with extra caramel, if you like. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons