Chili Chocolate Brownies

Break up the Chocolate (2 cups) and place it and the Butter (13 oz) in a heatproof bowl over a pan of barely simmering water. Stir occasionally until melted, then remove from heat.

Grease and line a baking tray with baking parchment.

Beat the Eggland's Best Classic Eggs (6), the yolk of the Eggland's Best Classic Egg (1), and Granulated Sugar (2/3 cup) together for about 1 minute until foamy. Sift the All-Purpose Flour (1 cup) and Cayenne Pepper (1 pinch) together into the egg mixture.

Stir the chocolate mixture into the egg mixture. Pour the cake mixture into the tray and spread out evenly.

Bake on shelf level 2 on the ‘Humidity Low' program at 180 degrees C (350 degrees F) for 20 minutes or until a skewer comes out clean.

Remove from oven, leave to cool then cut into squares and dust with Powdered Confectioners Sugar (to taste).