I got distracted and slightly over-baked this batch, but they were still moist enough and rich in flavour, despite the lack of butter - I think the large amount of chocolate, sugar and eggs, compared to flour, ensures a rich fudgy texture.
Tuesday 25 September 2012
Pistachio Brownies
Brownies are the ideal store-cupboard bake, as long as you are one of those people who keep chocolate in store - and I know some people don't! My favourite brownie recipe doesn't even need you to have butter, as it uses oil to reduce the saturated fat content.
So when I needed a quick cake at the weekend, and didn't have natural yogurt in the fridge to make any of my usual recipes for low saturated fat cakes, I turned to the trusty brownie recipe. I knew the storage box of cake add-ins was getting low on nuts, but I did have a pack of pistachios, so to this batch of brownies I added 50g of chopped pistachios and 70g plain chocolate chips.
I got distracted and slightly over-baked this batch, but they were still moist enough and rich in flavour, despite the lack of butter - I think the large amount of chocolate, sugar and eggs, compared to flour, ensures a rich fudgy texture.
I got distracted and slightly over-baked this batch, but they were still moist enough and rich in flavour, despite the lack of butter - I think the large amount of chocolate, sugar and eggs, compared to flour, ensures a rich fudgy texture.
Pistachios are always so pretty!
ReplyDeleteLooks ever so tasty :)
ReplyDeleteLooks lovely, nothing beats homemade brownies and your brownies look delish x. I usually use low fat spread in replace of butter to keep the calories down. xx
ReplyDeleteYum. Nice addition of the pistachios too, I like it a lot!
ReplyDeleteWhat beautiful brownies! I love the green flashes from the pistachios!
ReplyDeletePistachios are such an elegant nut. I like the colour contrast in the brownie and I suspect I would like the taste too.
ReplyDelete