6 Tbsp salted butter, cut into pieces
8 oz bittersweet or semisweet chocolate, chopped
3/4 Cup sugar
1/4 tsp Ground Cinnamon
1/4 tsp Ground Cardamom
1/8 tsp Ground Cloves
1 tsp Vanilla Bean Paste
2 large eggs, at room temperature
1/4 Cup all-purpose flour
About 2 tsp freshly-ground Pink Peppercorns plus more for garnishing
Preheat the oven to 350°F. Line a cake or brownie pan with parchment paper, and then lightly grease the parchment. Allow the parchment paper to hang over the edges of the pan, for greater ease in getting the finished brownies from the pan.
Next, melt the butter in a medium saucepan over low heat. Add the chocolate to the melted butter, continuing to heat, and stir mixture until the chocolate is melted and smooth. Remove the pan from the heat and use a wooden spoon to stir in the sugar, cinnamon, cardamom, cloves and vanilla bean paste. Add the eggs, one at a time, stirring gently until eggs are just incorporated into the batter. Add the flour and stir quickly for just a minute, until the batter loses its sugary graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
Scrape the brownie batter into the prepared pan. Sprinkle the ground pink peppercorns evenly over the top of the brownie pan and then bake until the center feels almost set, about 27 – 30 minutes. Take care to not over-bake. Allow brownies to cool completely in the pan before lifting out the brownies with the extra parchment paper overhang.
Cut brownies into individual pieces (a 9″ x 9″ square pan should yield 16 brownies). Store leftover brownies in an airtight container, stored on the counter for up to 4 days, or frozen for up to a month.
When serving, sprinkle with additional Pink Peppercorns, crushing slightly as you sprinkle for garnish.
Adapted from raspberricupcakes.