Cranberry Pistachio Brownies

Recipe From What's For Lunch, Honey?

Ingredients

300g bittersweet chocolate, coarsely chopped

200g + more butter, cut into cubes

250g muscovado sugar

200g all-purpose flour

4 eggs

4 tablespoons milk

1/2 teaspoon ground cardamom

80g dried cranberries

120g pistachios

icing sugar, for dusting optional

Method

  1. Pre-heat oven to 160 degrees C. Butter and line a baking pan.
  2. In a saucepan, gently heat chocolate, sugar, butter and milk stirring frequently until mixture has melted. Allow to cool.
  3. Beat in the eggs, one at a time, making sure each one has been incorporated well. Then fold in the flour, cardamom and cranberries.
  4. Spread half of the chocolate mixture into the pan then scatter the pistachios, finally pour the rest of the mixture over the top and smooth.
  5. Bake in the oven for about 25-30 minutes. Cut into squares while warm. If using dust with icing sugar.

The Food Guide tips:

- Antioxidant powerhouses – cranberries

- Selecting and storing pistachios

- Versatile cardamom

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