Dilmah Ceylon Breakfast, Pistachio, and Coconut Chocolate Brownie
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Peter Kuruvita
- Sub Category Name
Food
Desserts
- Recipe Source Name
Gastronomy Recipes
Ingredients
*Preheat the oven to 170°C. Grease and line a 20 cm square cake tin.- 250g butter
- 2 tsp. Dilmah Ceylon Breakfast Tea
- 1 1/3 cups sifted plain flour
- 2 ½ cups coconut sugar
- ¾ cup sifted cocoa powder
- 4 eggs
- ¼ teaspoon baking powder
- 150g chopped pistachios
- Thickened cream for serving with a cup of Dilmah Premium Black Tea
Methods and Directions
- Melt the butter gently in a heavy based pot, add the tea and brew for 5 minutes.
- Place all the ingredients into a food processor and process until smooth.
- Pour into the baking tray and cook for 50 minutes.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 19/04/2024
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