FLEUR DE SEL + KAMPOT RED PEPPER BROWNIE 

INGREDIENTS

170g dark chocolate, (~60% cocoa solids),

roughly broken up

120g unsalted butter

3 eggs

150g raw sugar

¼ cup plain flour

1 tsp sel gris salt, coarse

3 tsp Kampot Red peppercorns, coarsely ground

100g toasted macadamia nuts, half

roughly chopped and half left whole

Fumee de sel sea salt

METHOD

1/ Preheat oven to 180oC

2/ Gently melt chocolate and butter in a glass or

metal bowl over a pan of barely simmering water;

ensuring that the water doesn’t touch the bowl.

3/ In separate bowl, beat the eggs, sugar, sel gris and

1 teaspoon of pepper until light and fluffy.

4/ Sift in flour and whisk to combine.

5/ Stir in the melted chocolate mixture and, once

incorporated, fold in the macadamia nuts.

6/ Lightly grease a large shallow baking tin and line

base with baking paper.

7/ Pour in mixture and sprinkle with remaining

pepper and big pinch of fumee de sel

7/ Bake for 10 to 15 minutes, until a skewer comes

out clean but the centre is still a little wobbly.

8/ Allow to cool before cutting into generous bite

size squares.