Pistachio swirl chocolate brownies
Elevate the ultimate chocolate brownie recipe using the popular pistachio creme.
Print Pin RateServings: 16
Ingredients
- 200 g Dark chocolate 70%
- 200 g Unsalted butter
- 100 g Plain flour
- 50 g Cocoa powder
- 150 g white chocolate chips
- 3 Whole eggs
- 1 Egg yolk
- 300 g Golden caster sugar
- 200 g pistachio crème
Instructions
- Preheat the oven to 165℃ (fan). Grease and line a 20x30cm baking tin.
- Cut the butter into chunks, place in a heat proof bowl along with the dark chocolate.
- Melt over a pan of simmering water until there are no lumps left, take off the heat and set aside to cool slightly.
- Use an electric whisk to beat the eggs, egg yolk and the sugar until it is pale and thick, it should double in size.
- Pour the melted chocolate and butter into the egg/sugar mix and fold through, be careful not to knock the air out of it. Use the figure of 8 method, going around and under.
- Use a sieve and add the flour and cocoa through the sieve.
- Fold the mix all together, then fold through the chocolate chips.
- Pour the fudgy mixture into your lined baking tray. This recipe works best with a 20x30cm baking tin. Spread the mix into the corners.
- Dollop the pistachio crème over the top of the mixture, then use a fork to swirl it all over.
- Bake for 22-25 minutes. It should have a slight wobble in the middle and will have formed a paper like crust.
- Leave it to cool until it is at room temperature. I like to put it in the fridge for a few hours before cutting it into portions. Enjoy!
