Pistachio and cranberry brownies

Pistachio and cranberry brownies

By
From
Dig In!
Makes
12 brownies
Photographer
Mark Roper

Don’t worry how gooey these are, because they are the ultimate – especially when warm! You get a tart burst from the cranberries and a crunch from the pistachio nuts.

Ingredients

Quantity Ingredient
200g unsalted butter, chopped
250g dark chocolate, at least 70% cocoa solids, roughly chopped
5 eggs, lightly beaten
250g caster sugar
200g plain flour
40g cocoa powder
70g dried cranberries, roughly chopped
75g pistachio nuts, roughly chopped

Method

  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven). Line the base and sides of an 18 x 28 cm brownie tin with baking paper, extending the paper up over the long sides of the tin for easy removal once cooked.
  2. Melt the butter and chocolate in a medium saucepan over low heat. Set aside and allow to cool slightly. Whisk in the eggs until well incorporated, then add the remaining ingredients. Stir to combine. Pour the mixture into the brownie tin and bake for 25-30 minutes until the edges are dry and the centre is just slightly wobbly. Cool in the tin for 15 minutes before gently lifting the brownie out of the tin using the paper for assistance. Serve immediately if you like your brownie gooey or cool and enjoy later.

Variations

  • You can omit the cranberries and pistachio nuts and substitute 60 g walnuts and 60 g raisins with a splash of rum.

    Omit the cranberries and pistachio nuts and use 125-150 g fresh or frozen fruit for a twist. Berries are great – just make sure they are completely defrosted and drained on paper towel if using frozen, as the extra moisture will affect the end result.

    For triple chocolate brownies, add a couple of handfuls each of milk and white chocolate buttons and drizzle with some melted dark chocolate once the brownies are baked and cooled.
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