PEPPERBERRY BROWNIES

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Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

Ingredients

125g butter

2 teaspoons vanilla essence

1 cup brown sugar

3 eggs

1.5 cups plain flour

2 tablespoons raw cacao

1 teaspoon baking powder

1.5 cups dark cooking chocolate

3/4 cup walnuts 

1 teaspoon of Tasmanian pepperberries*

1/2 teaspoon of pepperberry sea-salt flakes (optional)

*Tasmanian Pepperberry can be purchased online at: https://tasmaniangourmetonline.com.au/products/tasmanian-pepper-berry

Method

Pre-heat oven to 180 degrees celsius.

Cream sugar and butter together until sugar has dissolved then add vanilla.

Add 1 egg at a time while still mixing until all eggs are combined.

Sift in flour, baking powder and cacao and mix together.

Put a pot of water on a simmer and place a metal or glass bowl over the top making sure the bottom of the bowl doesn't touch the water. Add chocolate to the bowl and stir as it starts to melt. Be careful not to have the water boiling too strongly and keep the chocolate moving as it melts to ensure that it doesn't split. When chocolate is melted remove from heat immediately

In a fry pan on medium heat toast the walnuts for about 4 minutes until fragrant.

Fold the chocolate through the cake mixture.

Add most of the walnuts to the batter and stir through saving a handful of walnuts to go on the top of the brownies.

Chop pepperberries finely and stir through the mixture.

Pour mixture into a greased baking dish, top with the remaining walnuts and a sprinkle of the pepperberry sea salt flakes. Bake for 30 minutes.