Tried jazzing up the brownies with fruit and nuts. So I got this recipe from the BBC Good Food magazine of years gone. I don't even know what month and year it came out. All I had is the torn out page with the recipe. It turned out quite nice being a quite different variation of the usual brownies. Although I noticed that it isn't as popular as the ubiquitous intensely chocolatey brownies. Nevertheless, quite a good change from the usual especially if you have some dried fruits and nuts to use up in your pantry.
Cranberry Pistachio Brownies
200 g [1/2 cup + 1/3 cup] butter
300 g dark chocolate (at least 50% cocoa content)
300 g [1-1/2 cups] light muscovado sugar
4 Tbsp milk or cranberry juice
4 medium eggs
200 g [1-1/2 cups] plain flour
1/2 tsp ground cinnamon
80 g dried cranberries
100 g [1 cup] pistachio - chopped
icing sugar for dusting (optional)
- Heat oven to 180. Grease a 9-inch/23 cm square baking tin.
- In a saucepan, heat the butter, sugar, chocolate, and milk (or cranberry juice) gently while stirring constantly until the chocolate is melted and everything is well combined. Remove from heat and cool completely.
- Whisk in the eggs one at a time.
- Add the flour, cinnamon, and dried cranberries. Mix well.
- Pour in half the batter to the prepared baking tin. Sprinkle the pistachio over and then pour the rest of the batter.
- Bake in the oven for about 30-35 minutes or until a skewer poked in the middle comes out with no wet batter.
- Turn out and cut into squares while still warm.