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Pistachio Chocolate Brownies

Published: Updated:

5 Reviews

Total Time
Prep Time
Bake Time
Serves 16
Serves 16

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!

9 ingredients6 steps


    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.


      • 375gPlain chocolate (70% cocoa) 
      • 280gButter (unsalted) (cubed) 
      • 185gUnrefined dark muscovado sugar 
      • 95gBillington's Unrefined Golden Caster Sugar 
      • 3Egg(s) (free range) 
      • 135gAllinson's Plain White Flour 
      • 5mlBaking powder 
      • 100gPistachio nuts (roughly chopped) 
      • Unrefined golden icing sugar (for dusting) 

    Nutritional information per 70g serving

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

    5 Baker Ratings

    I have made this several times, and have found it works best with a few tweaks:
    1. Use less butter (I use about 15% less). If not, it comes out greasy like somebody else has said.
    2. I prefer less sugar, so use about 10% less, but that’s personal preference.
    3. I substitute about one third of the sugar with muscovado sugar.
    4. Instead of whole eggs, I use one whole egg and three egg yolks. This also reduces the greasiness and makes it gooey, and avoids crumbliness that someone else mentioned.

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    Used a glass dish instead and almost 1 hour later still a gooey mess.

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