Cranberry Pistachio Brownies


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


  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