Cherry and Pistachio Brownies
Servings: 12 portions
Ingredients
- 175 g unsalted butter (cut into cubes)
- 200 g dark chocolate (good quality - 70%+ cocoa)
- 325 g caster sugar
- 130 g plain flour
- 1/2 tsp sea salt
- 3 free-range eggs
- 125 g Luxardo Cherries (chopped) (plus 2 tbsp of the syrup)
- 2 tbsp ground fresh pistachios (the pistachios do not need to be finely ground as you want some texture in the brownie mix) (plus extra to decorate)
- 1 tsp icing sugar (to decorate)
Instructions
- Preheat the oven to 160°C (fan) / 180°C (conventional) / Gas mark 4.
- Line a baking tray (33cm x 23cm x 5cm) with baking paper / grease-proof paper.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Do not let the base of the bowl touch the water. Leve the mixture to melt. Stir to ensure there are no lumps and the butter and chocolate are full incorporated.
- Remove from the heat. Add the sugar and stir until incorporated.
- Add the flour and salt and stir until well incorporated.
- Stir in the eggs and mix until smooth. The mixture will have a thick consistency.
- Add the chopped cherries, the cherry syrup, ground pistachios and mix in. Spoon the mixture into the prepared baking tray.
- Place the tray in the oven for about 30 to 35 mins. The brownies are done when they are flaky on top but still gooey in the middle. Be careful not to over-cook as the edges will become crunchy and hard.
- Once baked, leave to cool before dusting with the icing sugar and sprinkling with ground pistachios.