Pink Peppercorn Blondie

My new favorite spice right now is Pink Peppercorn. I remember seeing it on Food Networks shows a lot and always wanting to try it but could never find it anywhere. Luckily, we have a thing called Amazon where you can get large bags of spices. I had recently been reading about all the different peppercorns, all in relation to Black Peppercorn, which most people use every day. Now, Pink Peppercorn is actually more floral and sweet (as Troy explains it " a floral pop-rock") therefore, more often used in baking or even a butter sauce. I had learned that is paired very nicely with the sweet white chocolate and the two ingredients would enhance each others flavor. Choosing a blondie batter over a brownie batter also helps to enhance the Pink Peppercorn flavor that chocolate can overpower. Follow along for the recipe and instructions below!

Ingredients:

- 1 cup Unsalted Butter (Melted)

- 1 & 1/2 cups packed Brown Sugar

- 1/4 cup Honey

- 2 Eggs (room temperature)

- 1 tsp Vanilla Extract

- 2 cups All-Purpose Flour

- 1/2 tsp Baking Powder

- 1/2 tsp Salt

- 4 oz White Chocolate Chips

- 1 tbsp roughly crushed Pink Peppercorn (an additional 1 tsp to sprinkle on top)

Instructions:

1. Preheat oven to 350 degrees and make sure to spray a 9x9 baking pan with cooking spray.

2. In a large bowl, combine melted butter, brown sugar and honey. Once combined, add in eggs and vanilla until smooth.

3. Next add in your dry ingredients, flour, baking powder, and salt until fully incorporated.

4. Lastly add in your white chocolate and pink peppercorn into the batter until fulling combined.

5. Pour your batter into the pan and smooth out the top.

6. Bake for 25-30 minutes until edges are golden. Be sure to check that a toothpick comes out clean.

7. Allow to cool and then ENJOY!

If you try this recipe, be sure to leave a comment or post pictures and tag #yellowforkfoodblog. Let me know what you think of Pink Peppercorn!