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Cranberry-pistachio brownies

Ingredients

  1. Step 1 200g butter , diced, plus extra for greasing
  2. Step 2 2 x bars plain chocolate (about 40% cocoa solids is fine)
  3. Step 3 280g light muscovado sugar
  4. Step 4 4 tbsp cranberry juice or milk
  5. Step 5 4 medium eggs
  6. Step 6 200g plain flour
  7. Step 7 ½ tsp ground cinnamon
  8. Step 8 1 x pack dried cranberries
  9. Step 9 100g pistachios , sliced
  10. Step 10 icing sugar to dust, optional
Cranberry-pistachio brownies
Calories: 333 Carbohydrate: 39 g Protein: 5 g Fat: 18 g
Cook time: 55 minutes Prep time: minutes Total time: 55 minutes Servings: 18

TAGS

Afternoon tea Buffet Snack Treat American Josh Eagleton 30-60 minute 400 kcal or less Baking with chocolate Choclate slouse Chocolate cake Cranberry Cranberry Cranberry juice Fruity browny Good Food Indulgent Make Ahead pistachio pistachio Plain chocolate

Directions

  1. Step 1 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.
  2. Step 2 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.