We all love chocolate brownies so when I found this recipe for pistachio chocolate brownies well I just had to share this recipe with you all as it seemed too good to miss this amazing recipe
Chocolate brownies are so delicious and around the holiday season they are so ideal to make to have with hot chocolate sat by the Christmas tree with your family or close friends , they have that homely feel about them that we all love
This is a really great recipe that is brought to you by bakingmad.com website , thanks for sharing it with us
Here below is an excerpt about this recipe from the website
These brownies with make your whole house smell delightful and the only problem. They are oh so moreish, one batch will not be enough!
Melting chocolate and butter for brownies
1. Break chocolate into pieces and place in a dry, heat-proof bowl along with the butter.
2. Place the bowl over a saucepan of hot water, do not use boiling water and be careful that the bowl is not touching the water.
3. Stir until melted and smooth. Avoid over heating and allowing water into the mixture… baking tip from bakingmad.com
Here below is a list of the ingredients you will need to make these brownies from the website
Ingredients
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13¼ oz Plain chocolate (70% cocoa)
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10 oz Butter (unsalted)cubed
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6½ oz Unrefined dark muscovado sugar (we use Billington’s) Unrefined dark muscovado sugar
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3½ oz Unrefined golden caster sugar (we use Billington’s)Unrefined golden caster sugar
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3 Egg(s) (free range)
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4⅞ oz Plain white flour (we use Allinson) Plain white flour
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¼ fl oz Baking powder
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3½ oz Pistachio nuts roughly chopped
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Unrefined golden icing sugar for dusting (we use Billington’s)
Mixing your ingredients for brownies
Be careful not to over mix the ingredients as this can result in tough brownies. Mix until the flour is just incorporated…baking tip from bakingmad.com
Lining your tin for brownies
Grease the tin with butter or oil before lining. The best way to line a tin is to measure the width and length of the tin and add the measurements together. Cut a strip of baking parchment slightly longer than the total measurement of the tin and a few inches higher. Fold it back about 1 inch along its length, then snip it at an angle at intervals up to the fold, making a fringe effect. To attached the baking paper around the side of the tin press the paper and it will stick to the butter/oil, the snipped edge should overlap on the base of the tin. To cut the rectangle base out use the tin as a template, drawing round the base with a pencil. Cut this out to fit over the snipped paper over the base… baking tip from bakingmad.com
Original recipe source: bakingmad.com
