Mother’s Day Raspberry + Pistachio Brownies
*Please note this recipe has been amended from the first edition of the book. Although recipes are proof-read several times, sometimes errors do happen – apologies. The below recipe is the correct version*
My Mum loves chocolate, raspberries, pistachios and life and is one of the greatest people I know. Here all the things she loves come together in a ridiculously delicious harmony. Read the rest of my Mother’s Day intro on the Borough Market Blog here.
These dense, gooey and chocolaty brownies are made with ground almonds and coconut sugar, so they are a little lighter and more nutrient-packed than your average brownie. If coconut sugar is a bridge too far then soft brown sugar will work too.
Makes 12 brownies
3 organic or free range eggs, beaten OR 3 tbsp chia seeds
200g dark chocolate (70%), roughly chopped
100g unsalted butter OR coconut oil
200g coconut sugar
1 tsp vanilla extract
200g ground almonds
1 ½ tsp baking powder, if you are using chia seeds
50g cocoa powder
50g pistachio nuts, roughly chopped
Preheat the oven to 180c/fan 160c and get all your ingredients and equipment together. Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm x 20cm but anything around that size will do).
If you are using chia seeds rather than eggs, put the seeds in a little bowl and add 9 tbsp of cold water. Leave to form a gel-like paste.
Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the butter or coconut oil, sugar and vanilla extract. Let them melt, stirring from time to time until the sugar is dissolved.
Once melted, take the bowl off the heat and stir in the beaten eggs or the chia seed mixture, then the ground almonds, baking powder (if using), cocoa powder, half the raspberries and pistachios and remaining chocolate. Fold everything together until well mixed.
Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and pistachios. Bake for 30 – 35 minutes until just cooked but still a little soft in the middle.
Leave to cool for at least 20 minutes before cutting. These will keep for 3 – 4 days but I challenge you to make them last that long!
Image: Matt Russell