Gooey pistachio and chocolate brownies

chocolate brownies

Nice try, Fidget, but you’ve been busted…

Gooey pistachio and chocolate brownies

chocolate brownies

For this sublime treat – no kidding, by the way: these are the real deal – you will need 120g diced butter, 200g plain chocolate (we used 85%) broken into pieces, 4 medium eggs, 250g golden caster sugar, 2 tbsp cocoa powder, 100g plain flour, 150g pistachios roughly chopped and (optional) 2 tbsp rum or amaretto liqueur.

Preheat the oven to 180°/mark4 and line a 20cm square tin with baking parchment.

In an ovenproof dish melt the butter and chocolate over a pan of gently simmering water (the bottom of the bowl not to touch the water).

Separately, whisk together the eggs and sugar, combine with the chocolate mixture. If using, add the liqueur.

Mix the cocoa powder with the flour, sift, then fold into the chocolate mixture and stir gently. Now mix in the pistachios (reserve a few and sprinkle them on top) and bake in the preheated oven for 25–30min, until set but slightly squidgy in the middle.

Leave alone to cool completely – if you can, that is – then take it out and cut into squares. This recipe makes a fudge-textured brownie, so if you crave perfect edges, leave in the fridge for a few hours before cutting. Outstanding.

You see, there’s no mistaking class – and as Fidget now also realises: there are Brownies… and then there are brownies