Double Chocolate Pistachio Brownies

Brownies should be crisp on the outside but gooey in the middle, incredibly bad for your waistline, and truly irresistible. These brownies are all three.

Ingredients for a 18 x 25cm baking tray
250g dark chocolate 
250g butter

1 tsp vanilla essence 
280g soft brown sugar 
280g caster sugar 
5 eggs, beaten

280g plain flour

2 tsp baking powder

1⁄2 tsp salt

80g pistachio nuts - chopped
redcurrants, to garnish

a little icing sugar

Method

• Place the chocolate, butter and vanilla essence in a heavy-based pan over a low heat. Stir until melted.

• Add both the sugars and cook until these are fully incorporated.

• Transfer to a large bowl and stir in the beaten eggs. Sift the flour, baking powder and salt and fold into the mixture together with the pistachio nuts.

• Prepare the baking tray by lining with baking paper and brushing with oil. Pour the Brownie mixture in. Place in a preheated oven at 170°C/gas mark 3–4 for 30 minutes.

• Once cool, turn out the whole slab and cut into neat diamonds; this will inevitably give you a few offcuts – a chef’s perk.

• Garnish the plate with redcurrants and finish with a sprinkle of icing sugar.

• Alternatively, store in an airtight container until needed.