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.
Cranberry-pistachio brownies
Course: Easy brownie
Servings
4 - 8
servings
Prep time
20 mins
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
Directions
- 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.
