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. 


  • 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 


  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 –