Pink Pepper Blondies


Preparation info

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By Christine McFadden

Published 2008

  • About

Prettily dotted with pink peppercorns, these are definitely for the girls. The resinous notes of pink pepper and the clean flavour of lime zest cuts through the sweet white chocolate.


  • white chocolate (preferably 30% cocoa solids) 200 g/7 oz
  • unsalted butter 150 g/ oz
  • plain flour 150 g/ oz
  • baking powder ½ tsp
  • eggs 2
  • sugar 100 g/ oz
  • vanilla extract ½ tsp
  • salt ½ tsp
  • limes finely grated zest of 2
  • pink peppercorns tbsp


Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in square cake tin with baking parchment, allowing it to hang over the sides.

Chop the chocolate into pea-sized pieces. Put half of it in a heatproof bowl with the butter. Place the bowl over a pan of steaming, but not quite simmering, water, and stir until the chocolate and butter are melted and well mixed. Remove from the heat and leave to cool slightly.

Sift the flour and baking powder into a medium bowl.

In a separate bowl, whisk together the eggs, sugar, vanilla extract and salt for about 2 minutes until pale and fluffy.

Stir in the warm melted chocolate mixture, the lime zest and peppercorns. When well mixed, fold in the sifted flour and baking powder, and the rest of the chocolate.

Pour into the prepared tin and bake for 35–40 minutes or until the top is golden and springy and a skewer inserted in the middle comes out very slightly sticky.

Leave in the tin until completely cool. Lift from the tin using the overhanging baking parchment. Slice when ready to serve.