Quick and easy double chocolate and pistachio brownies

Soft and gooey with a slight chew, that’s how I like my brownies. Add pistachios and milk chocolate chunks (I’m not a fan of the super rich, dark chocolate ones to be honest) and you’ve got the best brownies I’ve ever tasted. Follow my recipe below for fast and tasty brownies, perfect for sharing… or not sharing!

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Makes 20

400g caster sugar

225g butter (melted and left to cool)

50g cocoa powder (the Bourneville one is good)

20g cocoa powder (I like to mix in a milkier cocoa powder, Cadbury’s drinking choc will do)

2 teaspoons vanilla extract

4 eggs

225g plain flour (remember to sieve it!)

1/2 teaspoon baking powder

1/2 teaspoon salt

40g pistachios

2 small bars of Cadbury’s Dairy Milk (chopped into chunks)

Now, are you reading carefully. This is a tricky one..

Mix ALL.OF.THE.INGREDIENTS.TOGETHER. Fold in the chunks of Dairy Milk last.

Pop in a rectangular baking tray – ideally lined with baking parchment or greased with butter.

Bake at 180 for about 25 minutes. I always test it at 15 minutes and 20 minutes – I’m looking for a crispy top but an almost gooey, cake-y middle but everyone has their own brownie preference don’t they?

Let ’em cool for a bit and slice into 20 pieces. Ta-da!

Easy, eh?

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Freelance writer, eater, drinker and cook living in London.

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