Chocolate and pistachio brownies

I have so many recipes on my del.icio.us that I don’t think I’ll ever be able to cook them all! And I’m always adding more recipes to it, so yes, it will be pretty much impossible.

Sara had a great idea – she was cooking a recipe from her del.icio.us once a week and I have been thinking about doing that too. Let’s see if I can keep up with it! :)

One of those million recipes was the one for these delicious brownies; the idea of using pistachios instead of the usual suspects - walnuts, pecans or hazelnuts - sounded really good to me. And these are exactly that: really good.

I accidentally underbaked the brownies but it was OK – I had trouble trying to cut them, but they were so intensely fudgy that it was worth it.

A storm made it difficult for me to photograph my brownies (no light!), so make sure you check Michelle’s – and while you are there, go ahead the check her other recipes, too. They are wonderful!

Chocolate and pistachio brownies

100g (4oz) pistachios
100g (4oz) unsalted butter
100g (4oz) dark chocolate (70%), broken into small chunks
2 eggs
225g (8oz) granulated sugar
50g (scant 2oz) plain flour
1 teaspoon baking powder
¼ teaspoon salt

Line an 18×28cm (7×11in) pan with baking parchment, allowing the paper to come 2cm/1in above the pan; grease the paper or coat with cooking spray.
Preheat the oven to 180ºC/350ºF/gas mark 4. Chop the nuts roughly so they’re still quite chunky and roast them in the preheated oven for 8 minutes, timed*. Remove from heat and spread the pistachio over a clean, dry kitchen towel. Set aside. Meanwhile put the butter and chocolate in a metal/glass bowl placed over a pan half-filled with barely simmering water. Allow the chocolate to melt, then beat until smooth. Remove from the heat and stir in the other ingredients, including the nuts, until thoroughly mixed.
Spread the mixture evenly into the prepared tin and bake in the middle of the preheated oven for 30 minutes or until it is slightly springy in the middle. Take the brownies out of the oven and allow them to cool for 10 minutes before cutting into about 15 squares. Use a palette knife to transfer to a wire cooling rack and serve when cool or still just slightly warm.

* This step is optional. Add the pistachios without roasting or use already roasted nuts (but unsalted).

Makes 15 – I got 12 larger brownies