This is a recipe for those of us lucky enough not to be on a diet.
First, take some plain chocolate ... 300g to be precise and interestingly enough, it doesn't have to have a high cocoa solid content. You know how most choc recipes stipulate 70% or higher? Here apparently, the texture of the brownies would become crumbly as opposed to moist so about 50% is just fine.
|we get such fabulous pistachios here in Turkey|
And add some pistachios and dried cranberries.
How do you like these ingredients? I have used them before in cranberry and pistachio cookies so here they are reappearing in brownie guise.
Do you tend to associate them with snow and Christmas? Ah I suspected as much! But not as much as other dried fruits like currants, raisins, and nuts eg walnuts and almonds, right?
So there is still a little window of opportunity in which to make these delicious squidgy brownies because this is what they are: quite the moistest, softest and the ultimate in chocolate fixes! And I would say they are ideal for cooler days, days like today in fact, so why don't you have a baking session and try them out?
|cranberry-pistachio brownies just waiting for their sprinkling of icing sugar on top|
Actually I first made them in November and now I have just made them again. I was invited to a wonderful Women's Day celebration a few nights ago, you see. It was potluck so I thought I would make these brownies again and see if they really were as squidgy as I remembered.
The answer is: YES THEY ARE!
Not that I tasted them, I hasten to add. TT and I are still on our modified Dukan and have lost approx 5kg/ten and a half pounds each, so I am not about to jeopardise that! But I asked my neighbour at the table what she thought and she passed on the verdict: just yummy!
So here is the recipe for Cranberry-pistachio Brownies
from BBC Good Food magazine:
'One for the cake tin - anytime treats for all the family'
For friends and family alike, I would say:
200g/8oz butter, diced, plus extra for greasing
2x150g bars plain chocolate (about 50% cocoa solids is fine)
280g/10oz light muscovado sugar (in Turkey, mix a little üzüm pekmezi with regular white toz şeker)
4 tbsp cranberry juice or milk
4 medium eggs (remember to take them out of the fridge beforehand)
200g/8oz plain flour
1/2 tsp ground cinnamon/toz tarçin
75-80g dried cranberries/yaban mersini
100g/4oz pistachios/fıstık, sliced
100g/4oz pistachios/fıstık, sliced
icing sugar to dust, optional
- Pre-heat 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. (I did prefer as I knew from my previous experience that they were going to be squidgy!)
- 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.
|adding the butter, sugar and milk to the chocolate|
- Fold in the flour, cinnamon and cranberries.
|mixing it all in|
|folding in the cranberries|
- Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top.
|here are the pistachios spread over half the chocolate mixture|
- Bake for 30 minutes. (I added 10 minutes more).The brownies are ready when the mixture is springy at the edges but with a slight 'give' in the centre - and a skewer inserted into the centre should still have some mixture sticking to it.
- Cut into squares while warm.
- Sprinkle with icing sugar.
- Will keep in an airtight container for up to a week.
I recommend making these brownies one day in advance as they taste even better the day after they're made!