Pistachio Brownies!
Thick and chocolatey pistachio brownies studded with white chocolate chips and chopped pistachios, swirled with a homemade pistachio spread
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Servings: 16 Brownies
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g light brown soft sugar (or caster sugar)
- 100 g plain flour
- 50 g cocoa powder
- 50-200 g white chocolate chips/chunks
- 50-100 g pistachios (chopped)
- 100-200 g pistachio spread
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper.
- Melt the dark chocolate with the butter and leave to cool slightly
- Whisk together the eggs and sugar until really thick and doubled in volume
- Fold the chocolate/butter mix into the eggs/sugar mix carefully
- Add in the plain flour and cocoa powder, and fold that in as well
- Add the white chocolate chips and chopped pistachios and fold through
- Pour the brownie mixture into the lined tin
- Dollop in the pistachio spread using a spoon, and swirl through the mix slightly with a cake skewer
- Bake the brownies in the oven for 25-30 minutes, or until baked through
- Leave the brownies to cool fully in the tin, and then set in the fridge for 3+ hours if you can for the best brownie
Notes
- These brownies will last to 5-7+ days at room temp, or in the fridge (I personally choose the fridge)
- These brownies will freeze for 3+ months
- You can use any flavour chocolate chip or chunk to add into the brownie, I just chose white chocolate
- The pistachios are optional, but delicious.
- You can find my homemade pistachio spread here
- You can buy a delicious pistachio spread here if you don't want to make your own