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55Total Time
25Prep Time
30Bake Time

Pistachio Chocolate Brownies

4 Reviews

About the bake

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

55Total Time
25Prep Time
30Bake Time


  1. 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. 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.

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. 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.


    • 375g Plain chocolate (70% cocoa)
    • 280g Butter (unsalted) (cubed)
    • 185g Unrefined dark muscovado sugar
    • 95g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range)
    • 135g Allinson's Plain White Flour
    • 5ml Baking powder
    • 100g Pistachio nuts (roughly chopped)
    •  Unrefined golden icing sugar (for dusting)

Nutritional Information

per 70g
  • 409cal Energy
  • 28g Fat
  • 15g of which Saturates
  • 32g Carbohydrates
  • 25g of which Sugars
  • 5.6g Protein
  • 0.16g Salt

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