Brownies With Pistachios Nuts
Instructions
Line a 23x32cm brownie (or 5cm deep baking) tin with baking parchment.
Preheat the oven to 180C or the equivalent.
Melt 200g of the chocolate with the butter in a small saucepan (or in a bowl over simmering water, or in the microwave), stirring occasionally until smooth. Set aside to cool.
Beat the eggs, sugars and vanilla together until thickened and velvety the easiest way is to use an electric whisk/freestanding mixer.
Sift in the flour, baking powder, cocoa and salt and stir in gently.
Pour in the melted chocolate and beat briefly to combine before stirring in the remaining chopped chocolate.
Scrape into the tin and bake for 35-40 minutes, until almost firm in the middle. Leave for at least 15 minutes before turning out and cutting into squares.
