Pink Peppercorn Brownies

I love how these attractive little pink peppercorns give the ‘brownie’ a mature interesting savoury element, that kinda sings laaaaaaa when united with the dark chocolate and hazelnuts.

If at all possible, please source your eggs from a small independent seller, who clearly cares and looks after their hens. 

Ingredients:

  • 170g Dark chocolate (I used Lindt 90%)
  • 120g Vegan Butter 
  • 3 Eggs (from happy chicks!)
  • 3 tsp of pink peppercorns crushed
  • 100g toasted hazelnuts, chopped (skins removed)
  • pinch of salt 

Directions

  1. Preheat oven to 180c and line a baking tin (8×8 inch is what I used) with parchment paper.
  2. Melt the chocolate and butter together in a double boiler and stir until smooth and glossy 
  3. In a separate bowl whisk the eggs, sugar and salt (preferably with an electric whisk) until light, fluffy and doubled in volume.
  4. Carefully stir the chocolate mix into the eggs and once combined gently fold in the hazelnuts. Pour into the prepared tin and sprinkle with the pink peppercorns. 
  5. Bake in the oven for 20 – 25 mins. Leave to cool in the tin before serving.

 – Enjoy –

Posted by

Hello! My name is Richenda and I'm a Holistic Therapist & Yoga Teacher with a keen interest in nutrition. Here you will find a blend of recipes, on-line yoga classes & complementary therapies that I offer in the beautiful countryside of Devon.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s