These black pepper brownies are wonderfully different. If you've never heard of this particular combination, think about the use of salt and chilli with chocolate to add depth of flavour to chocolate desserts, and the use of chocolate in savoury dishes. It sounds a little scary, but the combination works beautifully.
- 250g sugar
- 200g dark chocolate
- 150g plain flour
- 115g unsalted butter (cubed)
- 3 tbsp. unsweetened cocoa powder
- 1 tbsp. freshly ground black peppercorns
- 3 large eggs
- 2 tsp. vanilla extract
- Pinch of salt
Preheat the oven to 180C, gas mark 4.
Line and grease the insides of a 20cm square cake tin.
Break the chocolate up into small pieces and melt with the butter in a bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water as it will burn the mixture and you’ll get very bitter tasting brownies.
Heat together until completely smooth and no lumps remain. Sprinkle in the cocoa powder and stir this in well. Take this off the heat.
Whisk the eggs, sugar, salt, black pepper and vanilla extract together until well combined. Combine slowly with the chocolate mixture until fully combined, and then stir the flour in until you have a smooth mixture.
Pour into your cake tin and cook for around 35 to 40 minutes depending on whether you want these slightly sticky or not.
Leave to cool slightly and serve.
Try serving these with fresh strawberries or strawberry compote. Strawberries match incredibly well with black pepper and chocolate, so they are a perfect combination. Just make sure there's plenty of thick double cream!