Name: Chocolate, raspberry and pistachio brownies
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 170 gram unsalted butter, chopped; 200 gram dark eating chocolate, chopped; 1 cup firmly packed brown sugar; 2 teaspoon vanilla essence; 3 eggs, at room temperature, whisked; 2/3 cup plain flour; 1/2 cup unsalted pistachio kernels; 100 gram frozen raspberries; cocoa powder, to dust

Chocolate, raspberry and pistachio brownies

Rich, dense and utterly indulgent, these chocolate brownies made the most perfect dessert of afternoon treat. Swirled with sweet juicy raspberries and crunchy pistachio pieces, they are a flavour and texture sensation that you'll have to try not to gobble up in one go!

Makes 12 Item

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

170 gram unsalted butter, chopped

200 gram dark eating chocolate, chopped

1 cup firmly packed brown sugar

2 teaspoon vanilla essence

3 eggs, at room temperature, whisked

2/3 cup plain flour

1/2 cup unsalted pistachio kernels

100 gram frozen raspberries

cocoa powder, to dust

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease and line base and sides of an 18cm (base measurement) square cake pan.

2.Bring a saucepan of water to the boil. Reduce to a simmer. Place butter and chocolate in a heatproof bowl over saucepan (don’t let base of bowl touch the water). Stir until smooth. Remove from heat. Cool 10 minutes.

3.Add sugar and essence; stir until smooth. Stir egg into chocolate mixture, until combined. Stir in flour, then pistachios and raspberries.

4.Pour mixture into prepared pan; level surface. Bake 50 minutes, or until a skewer inserted at centre comes out almost clean (should be fudgy at centre). Cool in pan. Cut into squares. Dust with cocoa.

You could replace the raspberries with raisins. Use walnuts or macadamias instead of pistachios. Price will vary. Try dusting with drinking chocolate powder instead of cocoa powder.
Note

Women's Weekly Food