Cranberry-pistachio Brownies
This decadent chocolate cranberry brownie recipe combines the richness of chocolate with the tartness of cranberries and the crunch of pistachios. Each bite is a delightful blend of flavors and textures, making it the perfect treat to enjoy with a cup of tea or coffee. The brownies are easy to make and can be stored in an airtight container for up to a week, allowing you to savor them whenever you crave a sweet indulgence.
— Constant Cookbook
Ingredients
- 200g butter , diced, plus extra for greasing
- 2 x 150g bars plain chocolate (about 40% cocoa solids is fine)
- 280g light muscovado sugar
- 4 tbsp cranberry juice or milk
- 4 medium eggs
- 200g plain flour
- ½ tsp ground cinnamon
- 1 x 75g pack dried cranberries
- 100g pistachios , sliced
- icing sugar to dust, optional
Instructions
- Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time. Fold in the flour, cinnamon and cranberries.
- Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top. Bake for 25-30 mins. Cut into squares while still warm. Will keep in an airtight container for up to a week.
Prep Time
PT30M
Yield
Makes 18
Nutrition
- Calories: 333 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.3 milligram of sodium
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