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Cranberry-pistachio brownies

Cranberry-pistachio brownies

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A star rating of 4.4 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Makes 18

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal333
fat18g
saturates9g
carbs39g
sugars27g
fibre1g
protein5g
low insalt0.3g
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Ingredients

  • 200g butter , diced, plus extra for greasing
  • 2 x 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 pack dried cranberries
  • 100g pistachios , sliced
  • icing sugar to dust, optional

Method

  • 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.

  • 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.

Recipe from Good Food magazine, October 2004

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Overall rating

A star rating of 4.4 out of 5.15 ratings
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