I have to confess something, I’m really not much of a baker. I do enjoy baking, and because I understand the principles of baking I usually have successful bakes. This doesn’t however translate to the same zeal for baking that I have for cooking. Possibly I feel this way because of the extra layer of scientific rigour that comes with baking. All this being said, one thing I know how to make very well and feel proud of are my brownies. Brownies are such a forgiving bake and feel so easy I barely break a sweat whipping up a batch. The recipe I use is adapted from one my sister has developed, and trust me when I say she is an excellent baker.

The batch this recipe will yield is squidgy, decadent, but not too sweet. This is further aided by the addition of pistachios. While the recent Dubai chocolate fad has elevated the pistachio to near mythic status in online food circles, I was a certified pistachio girlie years before they started cropping up everywhere. Pistachios have a delightfully savoury deep nuttiness with just a touch of sweetness that makes them a versatile ingredient. The little green gems belong as comfortably in these brownies as they do in a salad or even in a stir fry. 

This recipe was recently put to the test when I brought a batch to a christening my friend hosted for their little boy. I didn’t know many people there but the brownies served to be the perfect ice breaker as guests sought me out all afternoon to gush over how much they loved them. I even got the highest of compliments any cook craves for their desserts – they were not too sweet. I highly recommend having this recipe in your back pocket for occasions like this, it’s very easy, they can be made in advance, and are a certified crowd pleaser.

Pro Tip: This recipe is specifically detailed around how to make these brownies with pistachios and pistachio cream, but you can omit all things pistachio and choose your own adventure. Swapping the pistachio cream out for nutella, peanut butter or salted caramel is an excellent option and even making these with good old chocolate and no extras will still make a stellar brownie. 

Ingredient Note: All the ingredients in this recipe should be easy to find, but the pistachio cream is a slightly more specialist item. I got mine from Amato foods in Manchester, a shop that supplies Italian restaurants, but I have seen it at Costco, on Amazon, and wouldn’t be surprised if it starts cropping up in supermarkets in line with the current pistachio craze.

Cuisine	Western/Desserts
Makes	16-20 brownies
Prep Time	20 minutes
Cook Time	40 minutes

Ingredients:

• 290g/1.25 cups unsalted room temperature butter
• 125g/1 cup of plain (all purpose) flour
• 200g/7oz 72% dark chocolate
• 75g/8tbsp cocoa powder
• 1tbsp espresso powder
• 400g/2 cups granulated white sugar
• 110g/0.5 cups + 1tbsp dark brown sugar
• 2tbsp vanilla extract
• 2 tsp salt
• 6 large eggs
• 100g/4.5oz milk chocolate
• 100g/4.5oz chopped chocolate or chocolate chips (can be the same chocolate as the above)
• 200g/1 cup unsalted roughly diced pistachios
• 200-300g/1-1.5 cups pistachio cream 
• Flaked sea salt

Method:

1. Grease a large baking tin and line it with grease proof paper.
2. Preheat the oven to 180°C/356°F
3. Combine your 72% dark chocolate, milk chocolate (only 100g/4.5 oz), half your cocoa powder and espresso powder in a bowl.
4. Melt your butter in a pan on medium-high heat until it is fully melted and starts to froth or bubble a little. 
5. Pour the melted butter over your chocolate and let it sit for a few minutes before stirring to combine. It should be runny, glossy, and inviting when you’ve stirred it together.
6. While you let the butter and chocolate sit combine your sugars, eggs, vanilla and salt together and beat to combine in a stand mixer or with an electric handheld whisk for 10 minutes. It should be a light brown and be fluffy.
7. Slowly incorporate the chocolate-mutter mixture into the sugar and eggs. If doing this with a handheld electric whisk, add a few tablespoons at a time and mix in between batches. If using a stand mixer gently and gradually pour it in continually until fully combined.
8. Gently fold in the flour and remaining cocoa powder into the mix using a silicon spatula or wooden spoon. 
9. Once combined, fold in the diced chocolate/chocolate chips and pistachios.
10. Pour the brownie batter into your baking tin and leave for a minute or so to allow it to fill the tin and level itself.
11. While it sits, melt your pistachio cream slightly in the microwave by placing most of it in a microwave proof dish (I actually placed the glass jar itself in the microwave without issue – only do this if you intend to finish it off). Microwave for 20 seconds.
12. Drizzle the cream over the brownie batter and then using a kebab stick, chopstick or tooth pick marble it with the brownie batter. This will not result in a green pattern once baked but will incorporate pistachio flavour throughout the brownies and allow it to mingle nicely.
13. Bake the brownies for 20 minutes.
14. After 20 minutes remove the brownies from the oven and whack the baking tin against the counter 2-3 times. Sprinkle the brownies with flaked sea salt and return to the oven.
15. Bake for a further 20 minutes.
16. Remove the brownies from the oven and melt the remainder of your pistachio following the same process as before. Drizzle it over the brownies creating long thin ribbons of the pistachio cream.
17. Allow at least 15 minutes before removing the brownies from the baking tin and then cut into 16-20 squares.