- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 333
- Carbohydrate Content: 39g
- Fat Content: 18g
- Fiber Content: 1g
- Protein Content: 5g
- Saturated Fat Content: 9g
- Sodium Content: 0.3g
- Sugar Content: 27g
Cranberry-pistachio brownies Recipe
Easy cranberry pistachio brownie recipe for 4 - 8 people, takes only 30 mins; recipe has butter, plain chocolate, cranberry, pistachio and icing sugar.
Ingredients
- Egg - 4 medium eggs
- Butter - 200g butter, diced, plus extra for greasing
- Plain Flour - 200g plain flour
- Ground Cinnamon - 1/2 tsp ground cinnamon
- Pistachio - 100g pistachios, sliced
- Cranberry - 1 x 75g pack dried cranberries
- Cranberry Juice - 4 tbsp cranberry juice or milk
- Icing Sugar - icing sugar to dust, optional
- Plain Chocolate - 2 x 150g bars plain chocolate (about 40% cocoa solids is fine)
- Light Muscovado Sugar - 280g light muscovado sugar
Instructions
- 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.
- 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.