Chocolate, Pistachio & Orange Blossom Brownies

Chocolate, Pistachio & Orange Blossom Brownies

I defy you to find a better brownie than these! A bold statement, I know, but….. these are amazing! A friend gave me this brownie recipe about 10 years ago and I have tried so many other variations and this is still the best! I have adapted it to add in some of my own preferences, however you can add hazlenuts, chocolate chunks or even mars bars!

I have been playing around with some flavours lately and blending some traditional recipes with my Persian roots and some are amazing and some fail on an epic proportion.

This is one of those that just works! I mean, chocolate and orange, who doesn’t love that combination made in heaven! The pistachio’s add a little something extra!

A special thank-you to Mrs E, who without her, these ultra amazing goey brownies wouldn’t exist (and I would probably still be a size 8!!) 😉

If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen,  Facebook page @mylittlepersiankitchen or twitter https://twitter.com/becksjonesmlpk

Chocolate, Pistachio & Orange Blossom Brownies

Makes: 10/12 Brownies or one really HUGE one!
Cooking time: 25 minutes Preparation time: 10 minutes

Ingredients

185gm unsalted butter

185gm dark chocolate

85gm of plain flour

40gm of cacao

50gm of pistachio nut

50gm of milk chocolate

275gm of caster sugar

3 large eggs

1 tsp orange blossom

Method

  1. Pre-heat the oven to 160o fan, 180o/350o non-fan, gas mark 4.
  2. Cut the butter into chunks and tip into a glass bowl.
  3. Chop the dark chocolate into chunks and put into the same bowl as the butter.
  4. Place in microwave for 30 seconds until melted.
  5. Stir and leave too cool.
  6. Add the eggs and caster sugar to a bowl and whisk until you get a thick milkshake like consistency.
  7. Sieve the flour and cocoa powder into a bowl and set aside.
  8. Pour the chocolate into the eggy mixture and combine slowly.
  9. Re-sieve the chocolate and flour mixture into the eggy mixture and slowly combine in a figure of 8 movement.
  10. Add in the chocolate and nuts and bake for around 25 – 30 minutes until just cracking on top.
  11. Leave too cool in the tin and slice. These should be ultra goey.
  12. If you want them a bit firmer and more cakey then bake for an extra 10 minutes.

Nooshejaan! Befarmaid! 🙂

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