Pistachio Chocolate Brownies

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11 Ingredients

Number of servings

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

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

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.

Choc Nut Drizzles

Difficulty

Licensed