I’m all for a little indulgence, albeit in moderation. And what could be more indulgent that a chocolate / nut / berry combination – in the form of a homemade brownie. Inspired by a recipe I came across in My Darling Lemon Thyme’s cookbook (ps how gorgeous are her photos!), these luscious brownies made an appearance after dinner a little while ago.
Filled to the absolute brim with dark chocolate, pistachios and raspberries, they were far from “healthy”, but ticked all the boxes when it came to satisfying my sweet tooth. The raspberries added a nice touch of tartness too, meaning the end result was not sickly sweet, while the pistachios gave the slices a little texture.
On this occasion, we served the brownies warm for dessert, with a little vanilla bean ice-cream on the side. The remaining brownies kept well in the fridge for the next few days, becoming more fudge-like (with no complaints there either!).
So, if you are looking to satisfy a craving for sweets, may I suggest you make a batch of these! Be warned, though, they were hard to stop at just one piece…
|Prep Time||15 minutes|
|Cook Time||1 hour|
- 3/4 cup olive oil
- 250 g dark chocolate (chopped)
- 1/2 cup raw sugar
- 1/2 cup stevia / monk fruit sugar (or use raw sugar if you can't find this)
- 1/4 tsp salt
- 1 tsp vanilla
- 3 eggs
- 85 g almond meal
- 100 g flour
- 40 g dark cocoa powder
- 1/2 tsp baking powder
- 1/3 cup pistachios chopped
- 1 cup fresh or frozen rapsberries
- Preheat oven to 180C. Grease and line a 22 x 30cm slice tray with baking paper.
- Combine the oil, 200g of the chopped chocolate, sugars and salt in a small saucepan. Melt, stirring often, over a low heat. Add the vanilla, remove from the heat, and allow to cool for 5 minutes.
- Whisk the eggs into the chocolate mixture, one at a time, ensuring they incorporate well. Add the almond meal, and sift in the flour, cocoa powder and baking powder. Stir to combine.
- Add half of the raspberries and pistachios, and 25g of the chopped chocolate, and stir until just combined. Spread into the prepared slice tray, and sprinkle with the remaining chocolate, raspberries and pistachios.
- Bake for 40 to 45 minutes, or until just set. Cool in the tin for 15 minutes, then slice.
These brownies will keep at room temperature in an air-tight container for 2 to 3 days. You can also keep them in the fridge for a week or so, where they will become more fudge-like.
3 thoughts on “Raspberry and Pistachio Brownies”
These brownies look amazing Lisa
Oh, these look simply fabulous!
Sounds great! I’ve used stevia, but haven’t heard of monk fruit sugar – sounds interesting 😉