Raspberry and Pistachio Brownies

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…

Print Recipe
Raspberry and Pistachio Brownies
Course Baking
Cuisine Baking
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Course Baking
Cuisine Baking
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 180C. Grease and line a 22 x 30cm slice tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 40 to 45 minutes, or until just set. Cool in the tin for 15 minutes, then slice.
Recipe Notes

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.

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White Russian cheesecake slice

IMG_2907 Our recent Russian-inspired lunch was a lot of fun. The blini topped with prosciutto and basil crème fraiche were well received as appetisers, and our bellies were well and truly warmed after the beef and vegetarian stroganoffs. But it was dessert that had me the most stumped when it came to planning the menu. For it seems that Russia is not necessarily known for the cakes and slices we are used to. IMG_2913 I kept coming back to the idea of White Russian cocktails – a delicious blend of kahlua, vodka and milk – that also happened to be one of my favourite ‘staff drinks’ enjoyed after a long night shift at the pub I worked at throughout uni. So it was with the cocktail in mind that my Russian-inspired dessert came to be… cheesecake A rich indulgent dessert slice to keep even the greatest of sweet-tooths happy. But is it a brownie? IMG_2901 Or a cheesecake? IMG_2905 Well lovely people… it is both! IMG_2911 A layer of kahlua brownie on the bottom, and a layer of creamy vodka vanilla cheesecake on the top. IMG_2900 A cocktail in edible form if you please 🙂 The brownie layer was certainly rich, but worked well with the creamy cheesecake. The hint of kahlua was also a nice addition. IMG_2898 And, if the lack of leftovers is anything to go by, I think our guests gave the tick of approval! White Russian Cheesecake Slice (serves 14)

  • 150g dark chocolate
  • 125g butter
  • 1 egg
  • 1/2 cup caster sugar
  • 3/4 cup spelt flour (or GF flour to make a GF version), sifted
  • 1/4 cup GF self raising flour, sifted
  • 2tbs kahlua
  • 250g cream cheese, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbs vodka
  • 1/3 cup caster sugar
  • 125ml cream
  • cocoa powder
  1. Preheat oven to 180C. Line a square cake tin with baking paper.
  2. In a small saucepan, melt chocolate, kahlua and butter over a low heat. Remove from heat and allow to cool.
  3. Cream 1/2 cup caster sugar and 1 egg until light in colour and creamy. Add chocolate mixture and flours, and stir until just combined. Pour into prepared tin and bake for 10 minutes.
  4. Meanwhile, beat cream cheese, 1 egg, vanilla, vodka, 1/3 cup caster sugar until smooth. Beat in cream, then pour mixture on top of the brownie layer.
  5. Bake for a further 15 minutes, turn off the oven, and allow the cheesecake to cool with the oven door ajar.
  6. Once cooled to room temperature, cover with cling wrap and refrigerate for 4 hours (or overnight). Slice, dust with sifted cocoa powder, and serve.

What about you? What is your favourite cocktail? aside from White Russians, I am quite fond of Caprioskas…..although there is still 4.5 months until I can indulge in one lol.