Pistachio chocolate brownies - recipe

Pistachio chocolate brownies

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  1. 1

    Preheat the oven to 180°C (160°C, gas mark 4). Line the base and sides of a 30cm x 19cm tin with parchment paper.

  2. 2

    Melt the chocolate and butter together in a bowl over a saucepan of simmering water. It is important not to let the base of the bowl touch the water.

    For this step you'll need:

    • 375g Plain chocolate (70% cocoa)
    • 280g Butter (unsalted) cubed
  3. 3

    Add the sugars to the melted chocolate and allow the sugar to dissolve. Stir occassionally.

    For this step you'll need:

    • 185g Unrefined dark muscovado sugar
    • 95g Unrefined golden caster sugar
  4. 4

    Remove from the heat and add the beaten eggs one at a time mixing well to combine.

    For this step you'll need:

    • 3 Egg(s) (free range)
  5. 5

    Sift in the flour and baking powder and fold through with the chopped pistachio nuts using a spatula or metal spoon.

    For this step you'll need:

    • 135g Plain white flour
    • 5ml Baking powder
    • 100g Pistachio nuts roughly chopped
  6. 6

    Spoon the mixture into the prepared tin and bake in the oven for 30 minutes. When baked it should be dry and firm on top and edges and still soft and ‘fudgy’ in the middle. Allow to cool completely in the tin before dusting with icing sugar and cutting.

    For this step you'll need:

    • Unrefined golden icing sugar for dusting

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