Pistachio brownies

Pistachio brownies

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Pistachio Brownies


Soft, gooey and very chocolatey - is there anything that can beat a good brownie? These are super-simple to make and delicious!

Preparation Time:  10 minutes

Cooking Time:  30 minutes

Serves: makes 12 squares


300g good quality dark chocolate with a minimum of 70% cocoa solids
180g unsalted butter
180g unrefined (golden) caster sugar
4 RSPCA Assured labelled medium eggs plus one egg yolk
115g ground almonds
pinch of salt
115g plain flour, sifted
1 tsp baking powder, sifted
100g unsalted pistachio nuts, shelled and chopped
a little icing sugar for dusting


Preheat the oven to 190C / fan 170C

Grease a 24cm square tin with a little butter.  Cut a piece of greaseproof paper the same size as the bottom of the tin and place it in the bottom of the tin - this wii help you get the brownies out.

Place the chocolate and butter in a large bowl set over a pan of simmering water.  Heat gently.  Don't let the water boil rapidly and touch the bottom of the bowl.  Heat and stir until the chocolate and butter is melted.

Remove from the heat and add the sugar.  Stir until well combined.

Leave to cool for 5 minutes. Then add the eggs and egg yolk one by one, beating well after each egg.  You should have a dark glossy mixture.  


Add the ground almonds, salt, flour and baking powder and using a metal spoon fold gently, in a figure of eight movement.  Do not over mix.  Finally fold in the pistachio nuts.

Pour the mix into the tin and bake for 20-25 minutes.  It should be set, but with a little 'gooiness' in the middle. A good way of testing is to push a skewer into the middle.  It should come out fairly clean but with a few moist crumbs sticking to it.

Leave in the tin to cool, then cut into squares and dust with icing sugar.  You can have the brownies on their own or serve with a high quality vanilla ice cream.

Optional - creme fraiche, Ice cream or double cream to serve


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