Chocolate Baking Dessert

Pistachio and cranberry brownies

Name: Pistachio and cranberry brownies
Yield: 12
Ingredients: 200g unsalted butter, chopped; 250g dark chocolate, roughly chopped; 5 eggs, lightly beaten; 250g caster sugar; 200g plain flour; 35g cocoa powder; 75g dried cranberry; 75g pistachio

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by Brent Owens

Dec 16, 2014

Green pistachios and ruby red-hued cranberries add a Christmas twist to everyone's favourite dessert. Recipe from Dig In by Brent Owens (Hardie Grant Books, $49.95).

200g unsalted butter, chopped
250g dark chocolate, roughly chopped
5 eggs, lightly beaten
250g caster sugar
1 1/3 cups (200g) plain flour
1/3 cup (35g) cocoa powder
1/2 cup (75g) dried cranberries, chopped
1/2 cup (75g) pistachio kernels, roughly chopped

Method

1.

Preheat the oven to 200°C.
2.

Line the base and sides of an 18cm x 28cm brownie pan with baking paper, leaving plenty overhanging the long sides of the pan for easy removal once cooked.
3.

Melt the butter and chocolate in a saucepan over low heat. Set aside and allow to cool slightly. Whisk in the eggs until well combined, then add the remaining ingredients and stir to combine. Pour mixture into the prepared pan and bake for 20-25 minutes until the edges are dry and the centre is just set. Leave to cool in the pan for 15 minutes before gently lifting out of the pan, using the baking paper.
4.

Serve immediately if you like your brownie gooey, or cool on a wire rack and enjoy later.