Dark Chocolate + Salty Pistachio Brownies

Dark Chocolate + Salty Pistachio Brownies

Makes 12 good sized bars or 24 kid appropriate squares

My nieces and nephew started back at school this week after summer holidays. Initially I was going to make them something for their lunch boxes, but it turns out you’re not allowed nuts at school anymore and providing sugar laden chocolate treats happens later in the year when you cant be bothered to enforce carrots sticks and rice cakes. So this is an after school treat, for surviving day one.

250g dark chocolate

250g butter

250g caster sugar

4 large eggs (room temperature)

125g almond meal

60g plain flour

1/2 teaspoon baking powder

2 teaspoons quality sea salt

150g pistachios (roughly chopped)

Pre-heat the oven to 170 degrees. Melt the dark chocolate and butter in a bowl over a large pot of simmering water, stirring a couple of times to combine. Once melted take off the heat and stir through sugar for a minute, helping it dissolve a little whilst cooling down the chocolate.

Grease and line a medium sized rectangle brownie-looking-tin with baking paper.

In a separate bowl whisk almond meal, flour, ½ teaspoon of the salt and baking powder together and fold into the chocolate mix. Add 120g of the pistachios and fold through gently.

Whisk together the eggs in a separate bowl and mix through until just combined.

Pour mix into your tin. Sprinkle with the rest of the pistachios and sea salt and cook for 25 minutes. Turn the oven off and leave for another 25 minutes. Brownies should be cooked on the top and sides but gooey in the middle. Cut with a hot clean knife. Serve with a cup of milk to become the ultimate aunty.