Cranberry-pistachio brownies

30-60 minutes 400 kcal or less baking with chocolate choclate slice chocolate cake cranberries cranberry cranberry juice fruity brownies indulgent make ahead pistachio pistachios plain chocolate

N/A

Makes 18

Source

Ingredients

200g butter , diced, plus extra for greasing

2 x bars plain chocolate (about 40% cocoa solids is fine)

280g light muscovado sugar

4 tbsp cranberry juice or milk

4 medium eggs

200g plain flour

½ tsp ground cinnamon

1 x pack dried cranberries

100g pistachios , sliced

icing sugar to dust, optional

Method

Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time. Fold in the flour, cinnamon and cranberries.

Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top. Bake for 25-30 mins. Cut into squares while still warm. Will keep in an airtight container for up to a week.