- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: 4 - 8
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
Ingredients
- butter - 200g butter, diced, plus extra for greasing
- plain-chocolate - 2 x 150g bars plain chocolate (about 40% cocoa solids is fine)
- light-muscovado-sugar - 280g light muscovado sugar
- cranberry-juice - 4 tbsp cranberry juice or milk
- egg - 4 medium eggs
- plain-flour - 200g plain flour
- ground-cinnamon - 1/2 tsp ground cinnamon
- cranberry - 1 x 75g pack dried cranberries
- pistachio - 100g pistachios, sliced
- icing-sugar - icing sugar to dust, optional
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.
Easy brownie recipe for 4 – 8 people, takes only 30 mins; recipe has butter, plain chocolate, light muscovado sugar, cranberry juice, egg, plain flour, ground cinnamon, cranberry, pistachio and icing sugar.
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