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)

Memory loss & muffins

IMG_6853 I have never been someone who has a particularly good memory. So much so that photographs, diaries and blogging have really been my saviours when it comes to keeping track of what I did yesterday, last week, last year… You get the drift. Then I fell pregnant. And  ‘baby brain’ kicked in. Then my daughter was born. And sleep deprivation kicked in. And it seems that my memory is now completely gone as a result, with me  forgetting even the most obvious of things. Take this week’s forgetfulness by way of example:

  • I forgot to call my Dad on his birthday. He didn’t seem too fussed when I called the next day almost in tears, but I still get sad just thinking about it.
  • I put a load of washing on, and completely forgot to add laundry detergent. Twice. In a row.
  • I mailed a letter to my Mum, and forgot to write the postcode on the front. Here’s hoping it still reaches its destination.
  • I stared at my computer for a good 10 minutes trying to remember my password to log in.
  • I dressed Charlotte after her bath in a singlet and jumpsuit. Then realised it is probably a good idea to go back and  put a nappy on her too…
  • I have put my sunglasses down somewhere. And I have no idea where.
  • I forgot to eat up the bananas in our fruit bowl, that were rapidly nearing the end of their life.

So although I couldn’t take back many of the things I forgot this week, I could fix the final one in the list. For overripe bananas mean only one thing…. IMG_6845 Baking time! IMG_6846 In this case… IMG_6847 Banana raspberry spelt muffins. IMG_6848 Fluffy on the inside, and with a hint of tartness from the raspberries. IMG_6849 Perfect comfort food when one is starting to lose their mind. IMG_6852 Banana raspberry spelt muffins (makes 12)

  • 2 cups spelt flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup caster sugar
  • 2 overripe bananas, mashed
  • 1/2 tsp vanilla essence
  • 1 egg
  • 3/4 cup milk
  • 2 tbs vegetable oil
  • 2 tbs apple sauce
  • Frozen raspberries- for topping
  1. Preheat oven to 180C, and line a 12 muffin tray with paper cases.
  2. Combine the dry ingredients in a medium bowl, then make a well in the centre.
  3. In a separate bowl, combine the wet ingredients. Pour into the dry ingredients, and stir until just combined.
  4. Divide among the muffin cases (about 3/4 full), and push 4 or 5raspberries into the top of each muffin.
  5. Bake for 20-22 minutes, or until a skewer inserted into the centre of the muffin comes out clean.
  6. Allow to cool on a baking rack.

What about you? Do you have a good memory?

GF raspberry chai friands

IMG_6168 Yesterday, some dear friends from interstate dropped by for an afternoon visit. And, never one to let an opportunity to do a little baking pass, I decided to make an old favourite for the occasion – friands. Having seen Hannah’s lovely raspberry friands on her blog recently, I was inspired to create a raspberry version of my own. And that’s how these raspberry chai friands came to be. I used my favourite friand recipe as the base, and included a few spoonfuls of this delicious chai tea powder in the batter to add some spice. IMG_6162 IMG_6163 One thing I love about making friands, is that they are truly a ‘one bowl’ treat. No mixers required. Just whisk the egg whites, throw in the other ingredients, and your batter is done. IMG_6164 Spooned into my friand pan, IMG_6165 Topped with a few frozen raspberries in each… IMG_6166 Then baked for 19 minutes. IMG_6177 The result? IMG_6168 Fluffy golden brown friands. IMG_6172 With a hint of spice from the chai powder, and bursts of raspberry sweetness in each bite. IMG_6174 IMG_6191 Made in advance – all ready for our guests! IMG_6178 (Although, I confess, a couple were sampled before our guests arrive. You know, for quality assurance purposes….) Raspberry chai friands (GF) – makes 12

  • 6 egg whites
  • 150g butter, melted
  • 1 cup almond meal
  • 1 cup icing sugar, sifted
  • 2/3 cup GF plain flour, sifted
  • 2 tbs chai powder
  • Frozen raspberries
  1. Preheat oven to 180C and lightly grease a friand pan.
  2. Whisk egg whites in a large bowl until foamy. Add butter, almond meal, icing sugar, flour and chai powder, and stir until just combined.
  3. Divide among friand pan, and top each with 3 to 4 raspberries.
  4. Bake for 18-20 minutes, or until golden brown.
  5. Allow friands to stand in the pan for 5 minutes before turning out on a wire rack to cool.

What about you? Do you have a ‘go to’ baked treat for when guests are dropping by?

Independence Day Layered Parfait

IMG_9981 Being an Aussie gal, the 4th of July has no particular cultural significance to me or my fellow countrymen. I have, however, been jealous of all the wonderful 4th of July treats and eats that have appeared in the blog world lately. IMG_9979 So I figured, why not join in. Particularly when I am travelling to the US of A in just 12 days and will therefore practically be an American soon?! IMG_9968 And particularly when my 4th of July tribute just happens to be of the dessert variety 😉 With red, white and blue for inspiration I was keen to create a layered dessert. IMG_9984 And, while fresh berries may not be in season in Australia… IMG_9871 The frozen variety worked just fine. IMG_9873IMG_9876 Raspberry jelly…… IMG_9892 Followed by creamy vanilla bean pannacotta…. IMG_9906IMG_9911IMG_9947 Then finished with a final layer of blueberry jelly. IMG_9949 Garnished with a few strawberry slices. IMG_9972 And voila. IMG_9964 My tribute to independence day.. IMG_9966 Dessert style! IMG_9985  IMG_9986 These were a dessert that did take quite a while to make. However, they really were very easy to create (not to mention being pretty!), and they only took a while to make due to the ‘setting’ time between layers. IMG_9978 Delish! Independence Day Layered Parfaits (makes 4)

  • 300g frozen raspberries
  • 300g frozen blueberries
  • 1/3 cup castor sugar (x2)
  • 2tsp powdered gelatin (x2)
  • 70ml cold water (x2)
  • 300ml thickened cream
  • 200ml milk
  • 1 whole vanilla bean pod, split and seeds scraped
  • 1.5 tsp gelatin (softened in 2 tbs of warm water)
  • 2 tbs castor sugar

To make the fruit jelly

  1. Place the berries and sugar in a small saucepan and stir to combine.
  2. Reduce heat, cover, and cook for 10 minutes or until the berries have softened and released their juices.
  3. Meanwhile, sprinkle the gelatin over the cold water and set aside for 5 minutes.
  4. Remove the berries from the heat. Push through a sieve until you are left with a smooth liquid, and discard seeds / pulp.
  5. Add the gelatin mixture to the berry juices and stir until dissolved.
  6. Divide among 4 serving glasses and place in the fridge for 1 hour to set.
  7. (Repeat with the other berries and ingredients to make the second berry layer)

To make the pannacotta

  1. Place the cream, milk, sugar, vanilla bean seeds and pod into a small saucepan.
  2. Cook over a low heat, stirring, until heated through (do not boil). Remove from heat.
  3. Remove the vanilla pods, and add gelatin mixture. Whisk until well combined.
  4. Refrigerate for 40 minutes, then stir.
  5. Divide among the serving glasses, pouring the pannacotta mix on top of berry layer (that should be set).
  6. Refrigerate for at least 2 hours. Make sure the pannacotta layer is well set before adding the final jelly layer.

What about you? Do you have a favourite 4th of July dessert?