This recipe has to be the quickest and easiest chocolate brownie recipe to make. If your not confident in the kitchen but would love to make your own fudgy, gooey and delicious brownies this recipe has to be the one. All you need to do is throw most of your ingredients into a saucepan, watch it all melt into chocolate yumminess, stir in your flour and bake. There are no fancy ingredients, simply a quick and delicious brownie you don’t want to stress over while your making.
you can substitute the pistachios with walnuts or macadamia nuts. Alternatively if you want to steer clear of nuts altogether add white chocolate bits instead. The kind that don’t loose their shape when cooked.
You can use only dark chocolate, bearing in mind the brownie will have a slightly bitter taste due to the higher portion of dark chocolate.
125g butter, chopped
90g (70% cocoa ) dark chocolate, chopped
90g milk chocolate, chopped
1/2 cup brown sugar
2 eggs, lightly beaten
1 cup plain flour
2/3 cup pistachios ( substitute with walnuts or white chocolate bits as per tip above )
Grease a deep 19cm square cake pan, line the sides and base with baking paper to cover the base and extend over the sides.
If your using a cake pan with a removable base, line in such a manner, that your ingredients don’t seep through your baking dish.
Combine the butter, dark and milk chocolate in a medium pan, stir over low heat until the chocolate has melted.
Allow to cool and stir through remaining ingredients.
Pour the mixture into prepared pan and bake in 170 degree Censius oven for approximately 20 minutes.
It’s important not to overcook the brownie as it will be dry. The secret to a moist brownie is to stop the baking when a slightly firm crust has formed.
As much as you may be tempted to, do not remove the brownie while it is still warm. Allow the brownie to cool in the pan.
Dust with Cocoa or icing sugar if preferred.