Celebrity chef Brian Turner shows some simple ways to spice up meals with some of his terrific Tabasco recipes.
What you'll need
225g best dark chocolate, in pieces
225g unsalted butter
3 eggs, lightly beaten
2tbsp golden syrup
200g caster sugar
75g self-raising flour, sifted
175g walnuts or pecans, shelled and chopped
1tsp vanilla extract
2tsp Tabasco Original sauce
For the icing
2tbsp cocoa powder
4 tbsp double cream
Preheat oven to 190°C/gas 5/375°F and grease and base-line a 7in x 11in /18cm x 28cm tin with parchment.
Melt the chocolate and butter together in a bowl set over a pan of simmering water. Allow to cool slightly. Whisk the eggs, syrup and sugar in a bowl until well mixed then gradually whisk in the melted chocolate mixture.
Fold in the flour, vanilla extract and Tabasco Original sauce. Pour into the tin and cook for 35-40 mins or until it springs back when touched. Allow to cool in the tin.
Meanwhile, make the icing. Melt the butter in a pan, add the cocoa powder and cream and mix until smooth and well mixed. Cool.
Turn the brownie out of the tin to cool on a wire rack. Smooth icing over the top and run a fork over to create waves. Cut into squares and serve.