Cranberry-pistachio brownies

Cranberry-pistachio brownies

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(12 ratings)

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Cooking time

Cook: 30 mins

Skill level

Easy

Servings

Makes 18

Moist, fruity and nutty - what more could you want from a brownie? Ready in under an hour

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
333
protein
5g
carbs
39g
fat
18g
saturates
9g
fibre
1g
sugar
27g
salt
0.3g

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

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Method

  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. 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.

Recipe from Good Food magazine, October 2004

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Comments

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rhianjones's picture
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I made these for a charity bake-sale and they were pretty popular. I think I would be more generous with the cranberry juice and pieces next time though! Chopping the pistachios was very time consuming, but they were perfect for these brownies.

damdoum's picture
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Great success! I had never baked brownies before and they were easy to perfect! :)

gaild81's picture
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Divine and very quick and easy to make

carlymcg's picture
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I altered the recipe as I didn't fancy the cranberries so I just used a little bit of milk - it was delicious but really heavy.
Only problem was the nuts are a bit soft now a day later - any ideas how to avoid that?

gaokeeffe's picture
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These taste better when left for at least a day. Delicious. Only down side was chopping the pistachio nuts - very time consuming!

tivativativa's picture
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With an extra ten minutes in the oven you can do this recipe in a cake ring to make lovely slices. I have also gotten away with one less egg and extra liquid in the past.

Here are a few different tips for making these brownies even more amazing:
- use macadamia nuts instead of pistachios
- swap half the cranberry juice for a really thick smoothie
- instead of cranberries, try frozen blueberries or raspberries - by being frozen, they stay really juicy when baking.
Enjoy!!

francesca87's picture
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A success every time!

francesca87's picture
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A success every time!

gervais's picture

I have made these numerous times and every time they are absolutely gorgeous, very decadent and cloyey if there is such a word.
Everybody loves them!

llighton's picture
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I think Rose must have had a bad batch. I've made these for friends and family and everyone loves them. I've also made them with walnuts when I couldn't get pistachios and they were very good. They freeze very well so great to have in store for when the kids (and all their pals) come home from university. Just defrost in the microwave for warm gooey chocolate heaven.

rosewaterman's picture
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I have to disagree, someone in our office made these and 3 of us had to spit them out into the bin. We certainly didn't stop talking about them in our work because of that!

Maybe it was just a bad batch and if baked well, they may be well tasty!

clarebearthomas's picture

Made these for work and everyone loved them and wouldn't stop talking about them!! I don't do much baking, I prefer cooking, but these were really simple to make and seemed to go down very well!!

meadsy's picture

A real winner!

taragunning's picture
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Everyone loves it.

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