Meet your new favourite chocolate brownie recipe. They’re fudgy and gooey with crispy tops, and so easy to make.
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Serves
24
Egg
70% Dark Chocolate
Soft Unsalted Butter
Caster Sugar
Cocoa Powder
Self Raising Flour
Plain Flour
Pistachio
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
24
Egg
70% Dark Chocolate
Soft Unsalted Butter
Caster Sugar
Cocoa Powder
Self Raising Flour
Plain Flour
Pistachio
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Step 1.
Heat the oven to 180°C fan. Line a 25cm square tin with baking parchment. Roughly chop the dark chocolate into 2-3cm pieces. Roughly chop the pistachios.
Step 2.
In a bowl, whisk together the cocoa powder and sifted flours until combined.
Step 3.
In a separate bowl, whisk the eggs. Add the chocolate pieces to the same bowl and set aside.
Step 4.
Melt the butter in a small pan over a low heat. Once melted, add the sugar and stir over a low heat until dissolved.
Step 5.
Pour the hot butter into the bowl with the chocolate and eggs and stir until the chocolate has melted. Use an electric whisk to beat the mixture for 3–4 mins.
Step 6.
Add the cocoa and flour mix to the chocolate and butter mix. Use a spoon or spatula to gently fold the ingredients together. Stir in the pistachios.
Step 7.
Transfer the batter to your prepared tin. Bake in the oven for 18 mins, or until you have a crisp top and a middle that wobbles when you gently shake the tray.
Step 8.
Remove from the oven and leave to cool and set in the tin before transferring to a plate. Eat them warm, or keep them in the fridge for later.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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