Pistachio brownies Recipe

Pistachio brownies


  • 200g butter, diced, plus extra for greasing
  • 2 x 150g bars plain chocolate (about 40% cocoa solids is fine)
  • 280g light muscovado sugar
  • 4 tbsp cranberry juice or milk
  • 4 medium eggs
  • 200g plain flour
  • ½ tsp ground cinnamon
  • 1 x 75g pack dried cranberries
  • 100g pistachios, sliced
  • icing sugar to dust, optional


  1. 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.
  2. 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.
Cook Time: 30 minutes
Serves: 12 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Cakes & Bakes
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