Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
Sauce
- 100grams plain dark chocolate, broken into pieces
- 2/3 cup semi-skimmed milk
- 2tablespoons light muscovado sugar
- 200grams plain dark chocolate, broken into pieces
- 200grams butter, diced
- 200grams light muscovado sugar
- 3 eggs
- 50grams plain flour
- 1teaspoons baking powder
- 50grams pistachio nuts, roughly chopped
- 1 cup vanilla ice cream (to serve)
Nutrition per serving
3120kJ / 743Cal
3120 Kilojoules or 743 Calories
36% of daily energy intake*
Protein
10.1grams
Fat
52.2grams
Carbs
57.2grams
Sugars
48.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Line a 20 cm square cake tin with nonstick baking paper.
Step 2 of 6
Melt the chocolate and butter together in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally, making sure that the water doesn't touch the base of the bowl.
Step 3 of 6
Whisk the sugar and eggs together in a large bowl with a hand-held electric whisk until pale, very thick and the whisk leaves a trail when lifted out of the mixture. Fold in the melted chocolate mixture, then the flour and baking powder.
Step 4 of 6
Pour the mixture into the prepared tin and sprinkle with the pistachios. Bake in a preheated oven, 180°C for about 25 minutes until the top is crusty but the centre is still slightly soft. Leave to cool and harden in the tin.
Step 5 of 6
Make the sauce. Heat all the sauce ingredients together gently in a saucepan, stirring until smooth.
Step 6 of 6
Lift the brownies out of the tin using the paper. Cut into small squares, lift off the paper and transfer to serving plates. Add scoops of vanilla ice cream and serve with the warm chocolate sauce.
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