Brownies Chocolate Pistachio

Chocolate & Pistachio Brownies

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 15 1x


  • 100g (4 oz) pistachios
  • 100g (4 oz) unsalted butter
  • 100g (4 oz) dark chocolate (70%), broken into small chunks, plus extra
  • 2 eggs
  • 225g (8 oz) granulated sugar
  • 50g (scant 2 oz) plain flour
  • 5ml (1 tsp) baking powder
  • 1.25ml (¼ tsp) salt


  1. Line an 18x28cm/7×11-inch tin with baking parchment, allowing the paper to come 2cm/1 inch above the tin. Preheat the oven to 180°C/350°F/gas mark 4. Chop the nuts roughly so they’re still quite chunky and roast them in the preheated oven for 8 minutes, timed. (This step is optional. If you’re feeling lazy you can dunk the nuts directly into the mix. An alternative is to buy the nuts already roasted but unsalted.)
  2. Meanwhile put the butter and chocolate in a metal/pyrex bowl placed over a pan half-filled with barely simmering water. Allow the chocolate to melt, then beat until smooth. Remove from the heat and stir in the other ingredient, including the nuts, until thoroughly mixed.
  3. Spread the mixture evenly into the prepared tin and bake in the middle of the preheated oven for 30 minutes or until it is slightly springy in the middle. Take the brownies out of the oven and allow them to cool for 10 minutes before cutting into about 15 squares. Use a palette knife to transfer to a wire cooling rack and serve when cool or still just slightly warm.


  • Eat it on its own, with cream or vanilla ice-cream.
  • If you’re not a fan of nuts, leave out the pistachios.
  • If you’re not a fan of pistachios and prefer say hazelnuts (or a mix!), simply substitute them with the equal amount.


  • Serving Size: 1 serving
  • Calories: 183
  • Sugar: 19 g
  • Sodium: 96 mg
  • Fat: 10.5 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 23.6 g
  • Fiber: 1.3 g
  • Protein: 2.1 g
  • Cholesterol: 15 mg