Skip to navigation Skip to content
Squares of brownie dusted with icing sugar Tried & Tested

Pistachio chocolate brownies

Read reviews
4 stars based on 1 ratings

These brownies with make your whole house smell delightful and the only problem. They are oh so moreish, one batch will not be enough!

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, gas mark 4). Line the base and sides of a 30cm x 19cm tin with parchment paper.

  2. Classic mode Step 2

    Melt the chocolate and butter together in a bowl over a saucepan of simmering water. It is important not to let the base of the bowl touch the water.

    Ingredients for this step

    • 375g 13¼ oz Plain chocolate (70% cocoa)
    • 280g 10 oz Butter (unsalted) cubed
  3. Classic mode Step 3

    Add the sugars to the melted chocolate and allow the sugar to dissolve. Stir occassionally.

    Ingredients for this step

  4. Classic mode Step 4

    Remove from the heat and add the beaten eggs one at a time mixing well to combine.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
  5. Classic mode Step 5

    Sift in the flour and baking powder and fold through with the chopped pistachio nuts using a spatula or metal spoon.

    Ingredients for this step

    • 135g 4⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 5ml ¼ fl oz Baking powder
    • 100g 3½ oz Pistachio nuts roughly chopped
  6. Classic mode Step 6

    Spoon the mixture into the prepared tin and bake in the oven for 30 minutes. When baked it should be dry and firm on top and edges and still soft and ‘fudgy’ in the middle. Allow to cool completely in the tin before dusting with icing sugar and cutting.

    Ingredients for this step