The trend in brownies over the past several years is ever gooier creations that seem to overwhelm you with chocolate and sugar. They are really only suitable for dessert. I wanted something that was a bit more versatile and could be enjoyed in the afternoon with tea without ruining your appetite for dinner. This brownie can even be enjoyed mid-morning with tea or coffee. Though I like walnuts, they never seemed quite right to me in brownies, their slightly bitter aftertaste always seems to be what I taste last as I eat a brownie. Instead I‘ve used pistachios, their mild and nutty taste matches this sparingly sweetened brownie and gives it added texture and notes of other flavors, not just chocolate.Ingredients:
1 cup unsalted butter, softened
5½ oz bittersweet chocolate, chopped
4 oz white chocolate, chopped
¼ cup sugar
4 eggs, beaten
1 ⅔ cups self-rising flour, sifted
¾ cup chopped unsalted pistachio nuts
confectioner's sugar for dusting
some melted butter for brushing
square baking pan, greased with some butter
1. Preheat oven to 400°F. Line greased baking pan with paper and lightly buttered the paper with melted butter.
2. Place dark chocolate in a metal bowl or heatproof bowl set over a saucepan of simmering water. Stir constantly until melted. Remove from heat to cool slightly.
3. In a mixing bowl, add flour and mix in the sugar. Add the beaten eggs into the melted chocolate mixture, then pour into the flour mixture. Beat well to mix. Stir in the nuts and white chocolate to mix thoroughly.
4. Pour the mixture evenly into the prepared pan. Bake in oven for about 35-40 minutes until the edges is firm to the touch. Remove and cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely before cutting. Dust with confectioners' sugar and cut into thick squares.