Salted Pistachio & Brown Butter Brownie


220g dark chocolate (70% cacao, costa rican would be best)

130g unsalted butter

3 eggs

100g caster sugar

80g dark muscovado sugar

60g rice flour*

60g ground almonds*

20g cacao powder 

1tsp baking powder

2tsp vanilla extract

250g salted pistachios

Sea salt 


Line 22cm round baking tin with parchment paper, bottom and sides. Preheat the oven to 180°

Brown the butter - place the butter in a heavy bottom pot and keep over medium heat until it starts bubbling, reduce the heat and keep it simmering over small heat for about 5 minutes until it browns. Add chocolate, stir and remove from the heat. Leave the chocolate for a few minutes to let is melt and stir well to a smooth consistency. 

Cream eggs with both sugars for about 8 minutes, the mixture should double in size. Add cooled chocolate, vanilla extract, mix well and fold in flour, cacao powder ground almonds, baking powder and pistachios leaving a few for decoration on top.

Pour the mixture into prepared baking tin, sprinkle over remaining pistachios, sea salt and bake for about 20-25 minutes.

*Rice flour and ground almond can be replaced with regular or white spelt flour.





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