Cranberry Pistachio Brownies

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)

1. Heat oven to 180. Grease a 9-inch/23 cm square baking tin.
2. 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.
3. Whisk in the eggs one at a time.
4. Add the flour, cinnamon, and dried cranberries. Mix well.
5. Pour in half the batter to the prepared baking tin. Sprinkle the pistachio over and then pour the rest of the batter.
6. Bake in the oven for about 30-35 minutes or until a skewer poked in the middle comes out with no wet batter.
7. Turn out and cut into squares while still warm.