Cranberry-pistachio brownies
These American-style brownies offer a delightful combination of tart dried cranberries and crunchy sliced pistachios within a moist, chocolatey base. A hint of cinnamon and light muscovado sugar adds depth to the flavour. The recipe is straightforward, requiring just one saucepan for the mixture, and the brownies are baked in under 30 minutes. Ideal for sharing, this batch makes 18 squares suitable for a snack, afternoon tea, or a buffet treat. They store well for several days in an airtight container.
Ingredients
- 200g butter diced, plus extra for greasing
- 2 x bars plain chocolate (about 40% cocoa solids is fine)
- 280g light muscovado sugar
- 4 tbsp cranberry juice or milk
- 4 medium eggs
- 200g plain flour
- 1/2 tsp ground cinnamon
- 1 x pack dried cranberries
- 100g pistachios sliced
- icing sugar to dust, optional
Method
- Set your oven to 180C/fan 160C/gas 4. Prepare a non-stick baking tin (roughly 31 x 17 x 3.5cm) by buttering it or lining the base. Place the broken chocolate, diced butter, sugar, and cranberry juice or milk into a saucepan. Warm this gently while stirring often until everything has melted and combined smoothly. Let it cool a little before beating in the eggs individually. Gently fold the plain flour, ground cinnamon, and dried cranberries into the mixture.
- Transfer half of the brownie batter into your prepared tin. Sprinkle the sliced pistachios evenly across this layer. Carefully spread the remaining batter over the top of the nuts. Place in the oven to bake for 25-30 mins. Once baked, slice the brownies into squares while they are still warm. They can be stored for up to a week inside an airtight container.
Nutrition (per serving)
Calories333 kcal
Fat18 g
Saturates9 g
Carbs39 g
Sugars27 g
Fibre1 g
Protein5 g
Sodium120 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisineamerican
