First, take some plain chocolate … 300g to be precise and interestingly enough, it doesn’t have to have a high cocoa solid content. You know how most choc recipes stipulate 70% or higher? Here apparently, the texture of the brownies would become crumbly as opposed to moist so about 50% is just fine.
How do you like these ingredients? I have used them before in cranberry and pistachio cookies so here they are reappearing in brownie guise.And add some pistachios and dried cranberries.
The answer is: YES THEY ARE!Actually I first made them in November and now I have just made them again. I was invited to a wonderful Women’s Day celebration a few nights ago, you see. It was potluck so I thought I would make these brownies again and see if they really were as squidgy as I remembered.
Not that I tasted them, I hasten to add. TT and I are still on our modified Dukan and have lost approx 5kg/ten and a half pounds each, so I am not about to jeopardise that! But I asked my neighbour at the table what she thought and she passed on the verdict: just yummy!
100g/4oz pistachios/fıstık, sliced
- Pre-heat oven to 180C/fan 160C/gas 4.
- Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. (I did prefer as I knew from my previous experience that they were going to be squidgy!)
- Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time.
- Fold in the flour, cinnamon and cranberries.
- Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top.
- Bake for 30 minutes. (I added 10 minutes more).The brownies are ready when the mixture is springy at the edges but with a slight ‘give’ in the centre – and a skewer inserted into the centre should still have some mixture sticking to it.
- Cut into squares while warm.
- Sprinkle with icing sugar.
- Will keep in an airtight container for up to a week.