Pink Peppercorn Brownies

You might also like

Download as docx, pdf, or txt
Download as docx, pdf, or txt
You are on page 1of 2

Pink Peppercorn Brownies

Ingredients 85 grams (6 Tablespoons) salted butter, cut into pieces 225 grams bittersweet or semisweet chocolate, chopped cup (150 grams) sugar teaspoon ground cinnamon - teaspoon ground cardamom (adjust to taste, teaspoon is quite strong) teaspoon ground cloves 1 teaspoon vanilla bean paste, or vanilla extract, or scraped seeds from one vanilla bean pod 2 large eggs, at room temperature cup (35 grams) all-purpose flour About 2 teaspoon freshly ground pink peppercorns

Method 1. Preheat the oven to 180C (350F), Id recommend lowering it to 170C if using fan-forced. 2. Grease well and line the bottom and two long sides of a 20x30cm slice/brownie tin (can be substituted with a 20cm/23cm square cake tin). Let the baking paper hang over the long edges, it will make it easier to lift brownie out later. Grease the paper lightly as well. 3. In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. 4. Remove from the heat and stir in the sugar, cinnamon, cardamom, cloves and vanilla bean until combined. 5. Stir in the eggs one at a time until smooth.

6. Add the flour and stir energetically for just a minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. 7. Scrape the mixture into the prepared pan. Sprinkle pink peppercorns evenly over the top of the mixture and then bake until the centre feels almost set, about 27-30 minutes. Dont over bake! 8. Let cool completely in the pan before lifting out the brownies using the baking paper overhang. 9. Slice into 16 equal pieces. Store in an airtight container (I kept mine in the fridge to keep it from going soggy), can be stored for 4 days or frozen for up to a month.

You might also like