When the boys are stuck studying I always feel like a treat is in order for the mid afternoon blues! This one is full of Christopher's favourite "special ingredients"!
- 200 g Dark Chocolate
- 175 g Unsalted Butter chopped
- 2 eggs
- 230 g brown sugar
- 40 g cocoa powder
- 125 g plain flour
- 80 g - pistachios chopped
- 50 g - white chocolate chopped
- 50 g - marzipan chopped
- Icing optional
- 200 g dark chocolate chopped
- 125 g sour cream
- 30 g icing sugar
- pistachios chopped
Preheat the oven to 180C
Lightly grease a 23cm square pan - or any other pan you wish to use.
Place the chocolate and the butter and sugar in a heatproof bowl.
Place the bowl over a saucepan of simmering water. Stir until the mixture has melted and combined.
(Take care that the bottom of the bowl doesn’t touch the simmering water).
Allow to cool (if you want it to cool quickly then you can place the bowl into a larger bowl of iced water)
Whisk the eggs lightly and fold into the cooled chocolate mixture. Then add in the cocoa powder and flour.
Fold in the pistachios, white chocolate and marzipan.
Pour into your tin and flatten the top to even it out.
Bake for 20 minutes so that it is just firm to touch. The centre will be soft but will firm up when cool.
Melt the chocolate over a pan of simmering water. Allow to cool and then add in the sour cream and icing sugar and stir to mix well. Spread over the cooled brownie. Sprinkle with pistachios.
Cut into squares.
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