Wed, 22 February 2017
Darina Coffey show us how to make delicious Pistachio, Raspberry and White Chocolate Chunk Brownies.
Ingredients:
- 175g butter (I use Kerrygold)
- 75g dark chocolate (70%), roughly chopped
- 50g milk chocolate, roughly chopped
- 3 large eggs, at room temperature
- 400g light brown sugar
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 100g unsweetened cocoa powder
- 125g plain flour
- 1 tsp salt
- 200g white chocolate, chopped into chunks
- 150g salted pistachios, shelled and chopped
- 250g raspberries, chopped
Method:
1. Preheat your oven to 180C.
2. Grease and line a 9 inch baking tin (8 is fine too, the brownies will just be thicker).
3. In the microwave or a bain marie, melt half (half the dark and half the milk) of the chopped chocolate with the butter.
4. Pop the melted mix into a large bowl and whisk in the sugar to combine.
5. Add your eggs and vanilla extract.
6. In another bowl, whisk the flour, cocoa powder, espresso powder and salt together and add in to the wet mix.
7. Add the remaining roughly chopped chocolate and combine before adding the white chocolate chunk, chopped pistachios and raspberries.
8. Pour into the baking tin and place in the oven for 25 minutes. Set your timer for 25 minutes and check with a skewer at this point, the top should be crisp and the skewer should be moist but not entirely wet when pulled out.
9. My top tip for the perfectly cooked brownie? Watch the brownies closely, testing with a skever in minute intervals after 25 minutes. It is better to pull them out when slightly underdone, as they will continue to cook in their own heat.
If you think you have overcooked them slightly, fill your sink with cold water and pop the brownie pan into this straight out of the oven. This will stop the cooking process and hopefully save some goo!
Watch it back here:
