Mother’s Day Raspberry + Pistachio Brownies

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
125g raspberries
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!

Pistachio_Brownies_109

Images: Matt Russell

(Please note this recipe has been slightly altered from the recipe originally published in A Modern Way to Cook. It has been corrected in subsequent editions of the book.)

Posted: 04.03.16 9 Comments

Comments

Posted by Maggie at 7:52 on the 06.03.16

Just popped this tray into the oven since I had everything on hand. Can’t wait to take a first bite! xo

Posted by Clare at 6:59 on the 19.04.16

These brownies are scrummy! Really tasty 🙂

Posted by Christine at 8:14 on the 29.05.16

Tasted delicious but were still liquid after 30 minutes- they needed another 20 minutes.

Posted by Laura Deakin at 12:03 on the 23.06.16

These taste delicious, but why are the ingredient measurements different to the recipe in your book? Which one is better?

Posted by Anna at 12:44 on the 23.06.16

Hello Laura. Well spotted – this recipe has been slightly altered from the recipe originally published in A Modern Way to Cook as some people were experiencing problems with the vegan version and we wanted to make one that worked for both vegans and people making the traditional egg and butter versions. It has been corrected in subsequent editions of the book. Apologies for any inconvenience – but please follow the recipe above for best results. AJ x

Posted by sayoor at 12:37 on the 24.06.16

It look very delicious, thank you 🙂

Posted by Hywel Sedgwick at 11:15 on the 27.09.16

Made these last night, and have just had heaps of rave reviews from various colleagues in my office! I used dark chocolate with raspberries in, as it’s what I had lying around the house, so gave them a really fruity kick.

Posted by Elke at 2:02 on the 26.10.16

Are there other recipes in your book that were modified? I´ve got the impression that the Dutch version is still using the measurement of the first English edition… Thank you very much in advance!

Posted by London25 at 4:16 on the 04.08.17

Hi, can you use caster sugar as a substitute for coconut sugar? If so, should the quantity of sugar remain the same? Thank you!

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