A fudgy chocolate brownie base swirled with pistachio cream and topped with pistachio nuts and milk chocolate chips, this is as beautiful as it is delicious.
Time to prepare: 15 minutes Time to bake: 30 - 35 minutes
Serves: 9
Ingredients
280g unsalted butter
280g 70% + good quality dark chocolate
300g caster sugar
3 eggs
60g plain flour
60g cocoa powder
1 tsp salt
100g pistachio cream
60g pistachios, chopped
120g milk chocolate chips
Method
Melt the butter and dark chocolate together in a saucepan (or in the microwave) until smooth. Set to one side to cool slightly.
Pre-heat a fan oven to 160°C fan and grease and line a 20cm x 20cm (8” x 8”) square baking tin.
Add the caster sugar into a large mixing bowl and then pour in the melted chocolate and butter, the sugar will start to dissolve but the batter will still be slightly grainy.
Add in the eggs and use a spatula or electric hand-held whisk on a medium speed to mix them through until combined.
Sieve in the flour, cocoa powder and salt and use a spatula to fold the dry ingredients into the wet. The batter should be thick and glossy. Add in 80g of the chocolate chips and fold through again, then pour the brownie batter into the prepared tin and smooth out the top.
Warm the pistachio cream in the microwave until it's a pourable consistency and then dollop it into the top of the brownie batter using a tablespoon. Use a skewer or the end of a knife to swirl it through the batter. Scatter over the chopped pistachios and extra 40g chocolate chips.
Bake for 30 - 35 minutes, until the top of the brownie has set and the outside is firm to touch. It’s okay if the middle is still wobbly and in-fact this is what we want to aim for, a little jiggle when you gently shake the pan. This is the perfect time to take the brownies out the oven - when they’re slightly underbaked - and is what gives them their soft, fudgy centre. They will continue to bake and firm up outside of the oven.
Wait until completely cooled before removing from the tin and slicing.
Nutritional Information
(per slice)
447 calories
6g protein, 37g carbs, 30g fat
Good to know:
To make these gluten-free use GF certified flour.
Once the brownies have cooled completely at room temperature, you can chill them in the fridge for at least an hour to make them a lot easier to slice.
Brownies will last for up to 7 days at room temperature.
To freeze, wrap slices in cling film and store in an airtight container or ziplock bag in the freezer for up to 3 months. Defrost for 1 - 2 hours at room temperature.
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