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Pistachio brownies

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

  • 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 'gooeyness' 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. 


  • Try serving with creme fraiche, ice cream or double cream.
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