
Cranberry-pistachio brownies
- Good Food team
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Makes 18
Easy
Cook: 30 mins
A star rating of 4.5 out of 5.16 ratingsRate
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Moist, fruity and nutty - what more could you want from a brownie? Ready in under an hour
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal333
-
fat18g
-
saturates9g
-
carbs39g
-
sugars27g
-
fibre1g
-
protein5g
-
salt0.3g
low
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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.
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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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A star rating of 4.5 out of 5.16 ratings
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