Preheat the oven to 170ºC.
Melt the butter and dark chocolate together in a bain-marie – a glass bowl over a pot of boiling water. Let the butter and chocolate mixture cool.
Sift the flour, cocoa powder, salt and chilli powder together in a bowl.
In a separate bowl beat together eggs and caster sugar with an electric beater until double in size and pale yellow in colour.
Pour the butter and chocolate mixture into the egg and caster sugar mixture. Fold in carefully not to knock out any air. To do this scrape the side of the bowl with a spatula carefully bringing the mixture together in a figure of eight motion.
Re-sift the flour, cocoa powder, salt and chilli powder into the liquid mixture and fold in. Stop as soon as the mixture is combined – do not overwork the mixture.
Add in the ginger and finely chopped chilli and fold through one last time.
Scrape the brownie mixture into a well greased 20cm square baking tin.
Bake for 20 – 25 minutes until a crust has formed on top of the brownies.
Remove from the oven and cool in the tin on a cooling rack.Recipe from Fetty’s Street Food