You know chilli and chocolate go so well together. This soft batter can be made two ways: as cookies or brownies. Why not do both like I did?

2 c icing sugar
1/3 c cocoa powder
1/2 tsp each of ground cinnamon and allspice (or nutmeg and clove mix)
pinch cayenne pepper
1 c ground almonds
1/2 tsp sea salt
150 g dark chocolate chips/melts/pieces
1 egg
2 egg whites or 60 ml aquafaba
1 tsp vanilla extract

Preheat oven to 150C.
In a large bowl mix together the icing sugar, cocoa, spices, almonds, salt and chocolate bits.
In another bowl whisk the egg, egg whites/aquafaba and vanilla together until fully combined.
Add egg mixture to the dry ingredients and mix to combine. The batter is quite thin so now you can choose how to bake it. Line 2 baking trays with baking paper or a brownie tin.
If you're making cookies, drop tablespoons of batter onto the baking sheet spaced well apart - they will spread to thin biscuits. Bake for about 10 -12 minutes.
Or scrape into a brownie tin and bake for 25 minutes until just set. Leave to cool in the tin before slicing.