raspberries and pistachio brownie

for 12 brownies

  • 150 grams of unsalted butter + some to grease the form
  • 200 grams of dark chocolate -70 %- chopped + 50 grams to keep for later – >How to grate chocolate
  • 50 grams sugar cane – if you use a 50 % dark chocolate – don´t use any sugar
  • 1 spoon of vanilla extract
  • 50 grams of chopped pistachios
  • 125 grams of fresh or frozen raspberries
  • 3 eggs
  • 150 grams powdered almonds
  1. Preheat the oven at 180 degrees Celsius
  2. Grease your form
  3. Melt your chocolate over a bain marie – doube boiler system- ->How to melt chocolate 

  4. Pour the chocolate in a bowl and add the melted butter, the sugar and the  beaten eggs
  5. Add the almond, the vanilla and the 50 grams chopped chocolate
  6. Add halt of the chopped pistachios and raspberries
  7. Pour the mix into the form and top with the other half of the raspberries and pistachios. 

  8. Cover with an aluminium foil and bake during 30 minutes
  9. Let the brownie cool down for at least 2 hours. – my experience is that you get a very goey consistence if you serve too early- best is to let it cool down overnight in the fridge.










Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s