Dilmah Ceylon Breakfast, Pistachio, and Coconut Chocolate Brownie

Dilmah Ceylon Breakfast, Pistachio, and Coconut Chocolate Brownie
Dilmah Ceylon Breakfast, Pistachio, and Coconut Chocolate Brownie
Dilmah Ceylon Breakfast, Pistachio, and Coconut Chocolate Brownie
Dilmah Ceylon Breakfast, Pistachio, and Coconut Chocolate Brownie
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 © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 27/11/2021