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overhead photo of pink peppercorn blondies sprinkled with salt and pink peppercorns

Pink Peppercorn Blondies

A classic blondie with hints of crushed pink peppercorns and browned butter gives a unique twist to this delicious snack bar.

Course Dessert
Cuisine American
Keyword blondie bar, blondies, browned butter, christmas desserts, pink peppercorns, snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 374 kcal
Author Lauren Harris | Homemade Eatery


  • 225 g (¾ Cup + 2 Tbsp) Unsalted butter
  • 225 g (1 Cup + 1 Tbsp) Light brown sugar, packed
  • 2 Large eggs, room temperature
  • 1 Tbsp Vanilla extract
  • 270 g (2 Cup + 2 tbsp) Plain flour
  • 1 Tsp Baking powder
  • ½ Tsp Salt
  • 1 - 2 Tsp Crushed pink peppercorn, depending on how intense you want the flavour to be
  • 150 g (5 oz) White chocolate, roughly chopped


  1. Add the butter to a small saucepan and place it on a medium heat. Swirl it around until it melts. The butter will begin to bubble, sizzle and turn quickly from golden yellow to medium brown.

  2. The butter will be complete when the sizzling lowers, the bubbles become foamy and you begin to smell a nutty, fragrant aroma. This will take 3 – 5 minutes. Remove the saucepan from the heat and pour the browned butter into a heatproof bowl. Set it aside to cool for 5 minutes until it cools down slightly.

  3. Preheat oven to 180 C (350 F) and grease then line a 9 x 9 inch non-stick baking tray with parchment paper.

  4. Once the butter is warm to touch, pour it into a mixing bowl along with the light brown sugar and whisk. Now add the eggs and vanilla extract then whisk again until combined.

  5. Fold the flour, baking powder, salt and crushed pink peppercorns until a batter forms.

  6. Finally, fold in the white chocolate then spoon the batter out into a lined baking tray.

  7. Bake blondies for 18 - 20 minutes then allow them to cool completely before cutting. It may look slightly underbaked in the middle which is normal. It'll continue to bake as it cools. Serve with a few pink peppercorns and flaky salt sprinkled on top.

Recipe Notes

  • Store these blondies at room temperature for up to 5 days in an airtight container.
  • 2 Large Eggs (UK/Europe) =  2 Extra Large Eggs (US)