Brownies de chocolate oscuro y pistacho

Ingredientes

1. 1

   Heat the oven to 180C fan and line a 25cm square tin with baking parchment. Roughly chop the dark chocolate into 2-3cm pieces and roughly chop the pistachios.

2. 2

   Whisk the cocoa powder together with the sifted flours in a bowl until combined.

3. 3

   In another bowl, whisk the eggs. Tip the chopped chocolate in with the eggs and set aside.

4. 4

   Melt the butter in a small pan over a low heat. Once melted, add the sugar and stir gently until dissolved.

5. 5

   Pour the hot butter mixture over the eggs and chocolate and stir until the chocolate melts through. Beat with an electric whisk for 3-4 minutes.

6. 6

   Fold in the cocoa and flour mixture gently with a spoon or spatula, then stir through the pistachios.

7. 7

   Tip the batter into the prepared tin and bake for 18 minutes, until the top is crisp and the middle still wobbles when you shake the tin.

8. 8

   Cool and set in the tin before lifting out. Eat warm, or keep in the fridge.