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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Finding one’s rhythm (and a pistachio and raspberry cake)

IMG_3380 There’s a lot to be said about going from a family of three – to a family of four.  Particularly when the littlest member is only a few months old (and the general lack of routine and sleep that comes with such an age). Making sure everyone is fed and dressed are at the top of the daily list, along with all the other things required to keep a household happy. And healthy. Draft blog posts pile up, as does laundry and other such things. The days have a sense of monotony, and while they are not perhaps ‘action packed’ in the traditional sense, they are by no means quiet. And certainly not boring. IMG_3370 I may not yet have found my rhythm, as such, but I can feel that things are starting to slowly move in the right direction. And when I find myself with a moment, time spent baking in the kitchen is a lovely reward. Especially when a new recipe is being trialled – and we have guests to bake for! IMG_3372 While this raspberry and pistachio cake was being made, Miss C up-ended her toy basket left a trail of destruction throughout the house. She stubbed her toe shortly after, and could only be consoled with a Dora band aid (a regular band aid not being sufficient). Little J slept, mostly, although with her energetic 3 year sister running amok,  her sleep was far from unbroken. IMG_3375 Yet despite the chaos, the cake turned out beautifully – albeit a little rustic in parts. And we could only laugh at the new ‘normal’ we find ourselves in. And besides, cake makes everything better….right? (Recipe for the cake here)

Homemade holiday treats – chocolate bark

I don’t know why chocolate bark is not all that common in Australia. Sure, we have our fair share of biscuits, rocky road, slices and other sweet treats, but chocolate bark rarely seems to make an appearance. So when I came across chocolate bark on other blogs, and I realised that it would transport well, I just knew that I had to give it a try as part of my homemade holiday treats series. holidaytreats Actually, I was so excited to try it, that I decided to make two varieties…. bark Candy cane and orange pistachio. Starting with…the candy cane! IMG_4013 Just milk and white chocolate – melted and mixed. IMG_4026 Candy canes – crushed. IMG_4014 And sprinkled. IMG_4027 IMG_4030 And next…the orange pistachio. IMG_4016 Dark chocolate melted, and an orange zested. IMG_4020 Spread… IMG_4021 And topped with pistachios and more orange zest. IMG_4024 IMG_4025 Allowed to set then broken into pieces. The candy cane… IMG_4044 IMG_4045 And the orange pistachio… IMG_4041 IMG_4042 Oh my … these turned out to be quite the taste sensations. Very dangerous indeed. I was pleased to discover that not only is chocolate bark super easy to make,  it is also super versatile. IMG_4038 For it seems that no matter what you are craving, you can make a variety to satisfy. IMG_4040 Lollies, nuts, fruit…. IMG_4043 The options for toppings are endless! All I know is that many a piece of these two varieties has been sampled already. You know, for quality assurance Winking smile  So much so that I am not sure how many pieces will actually make it to our Christmas festivities safely…. What about you? Do you have a favourite chocolate bark flavour combination?