Raspberry and Pistachio Brownies
Servings Prep Time
12 15minutes
Cook Time
1hour
Servings Prep Time
12 15minutes
Cook Time
1hour
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.