Serves: 18 pieces
Preparation: 5 minutes
Cooking time: 25–30 minutes
100g good quality dark chocolate, broken into pieces
2/3 cup (150g) Billington’s Dark Muscovado sugar
1/3 cup (50g) plain flour
1/3 cup (35g) good quality cocoa
1 teaspoon ground native pepperberries, or more to taste (optional)
½ teaspoon baking soda
2 eggs, lightly beaten
100g macadamia nuts or pieces
TO SERVE (optional)
Billington’s Golden Icing sugar
1. Pre-heat oven to 180°C (160°C fan-forced). Line the base of an 18 x 28cm cake tin with baking paper.
2. Melt butter, chocolate and Billington’s Dark Muscovado sugar in a medium sized saucepan over medium heat and stir frequently until well combined. Remove from heat and simply stir in all the remaining ingredients with a wooden spoon. Pour into the prepared tin and bake for 25–30 minutes or until firm and a knife inserted in the centre comes out cleanly.
3. Leave in tin to cool a little for 10 minutes and then cut in half lengthwise and then across to make 18 rectangles.
4. For a special finale, combine equal quantities of cocoa powder and Billington’s golden icing sugar and shake over the brownies. Serve your chocolate pepper & macadamia brownies immediately.
Recipe by www.lyndeymilan.com
This is a sponsored post by Billington’s. All opinions expressed by the author are authentic and written in their own words.