Chocolate & Pistachio Brownie
Cherie Metcalfe
This brownie is pure joy in a bite. Gooey, indulgent and a little bit cheeky, it’s the kind of treat that disappears fast. Perfect for sharing, but good luck holding back.
Ingredients
- 200g softened butter
- 1 ¾ cups caster sugar
- ¾ cup cocoa
- 4 eggs
- 2 teaspoons vanilla essence
- ½ teaspoon Bakers Blend
- ¾ cup flour
- 1 teaspoon baking powder
300g chocolate chunks (a mix of white and dark is our fave)
1 ½ cup of Al Pistachio
Directions
- Preheat the oven to 150°C fan bake.
- Whisk the butter and sugar together until creamy, then whisk in the cocoa.
- Whisk in the eggs and vanilla.
- Fold in the Baker’s Salt Blend, flour and baking powder, along with half of the choc chunks.
- Pour the mixture into a lined slice tin and smooth the top. Sprinkle over the remaining choc chunks.
- Add 1 cup of Al Pistachio into the brownie mixture and gently swirl through so you get gooey pockets of pistachio throughout.
- Bake for just under an hour, until the edges are starting to crisp but the centre is still gooey, about 50 to 55 minutes depending on your oven.
- Add the remaining Al Pistachio to a bowl with ¾ cup of melted white chocolate and then whip until soft peaks.
- Once baked, allow the brownie to cool slightly. Top each square with a dollop of white chocolate and Al Pistachio whip and sprinkle with chopped pistachio nuts before serving.
