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Chocolate Pepper & Macadamia Brownies

Pepper & Macadamia Brownies

Serves: 18 pieces
Preparation: 5 minutes
Cooking time: 25–30 minutes

INGREDIENTS
125g butter
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)
Cocoa powder
Billington’s Golden Icing sugar

METHOD
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

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Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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