Chocolate Brownies with Pistachios

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These Chocolate brownies, are one of America’s favorite baked treats. These homemade brownies are easy to make, rich in chocolate flavour, they are crunchy on the outside and fudgy in the middle.

The brownie is classified as a bar cookie rather than a cake.

Would you believe that I have never made Brownies before? Well actually there are a lot of things I have not yet made and I am learning every day lots of new things.

I now know the difference between cookies and biscotti but now that I’ve made the brownies, my son tells me that although they are perfect they remind him of mud cake, which he tried in Australia. Is he right?

I have never made mud cake before so I wouldn’t know the difference.

Anyway they tasted F A N T A S T I C !!!

I whipped up a heavy cream and made a lovely raspberry sauce to go with it.

I have now realized that when I like something a lot, I keep making it over and over again until I find something new to experiment with.

This time I have been making a lot of recipes with pistachios and after google searching for brownies and pistachio I found Michelle’s recipe which sounded great.

I made a bigger batch with a few changes to the recipe.

Although Michelle says it makes 15, according to the amount of ingredients I used, I should have made at least twice but as you may see I only made 20 and believe me one piece was not enough.

Instead of adding dark chocolate, I used milk chocolate and added less sugar.

As usual, I did not stick to the method but followed a different approach in making the brownies.

Finally, I forgot to add the pistachios in the mixture, so I just sprinkled some on top before baking it.

Update: I’ve made them many times since then with or without nuts.

I served them with whipped cream, raspberry sauce and more pistachios on top. You can also serve them with ice cream.

Check out my Blondies recipe.

Raspberry Sauce

When I was in France I really enjoyed raspberries on cakes and desserts, so I tried to recreate a sauce to serve with desserts.   

I had bought a berry syrup from France which I used together with a raspberry fruit preserve and raspberry jam.

I made this sauce a couple of weeks ago and used half of it on a cheesecake and preserved the remaining in the refrigerator.

Ingredients

1 Bonne Maman Raspberry jam

1 raspberry (framboises) fruit preserve with syrup

5 tablespoons of blackcurrant syrup

Directions

Add all ingredients in a small frying pan.

Bring to a boil and simmer until the sauce thickens.

When done there still will be chunks of raspberries in the sauce.

If you don’t like having chunks of fruit in the sauce, you can puree it with a hand blender.

I am sending this recipe to Holler, of Tinned Tomatoes, who is hosting this month’s No Croutons Required. This month’s theme is a Taste of Christmas with either a picture of food, Christmas decorations, a wintery scene or maybe even your Christmas tree.

My cat Lisa and I wish all of you A Merry Christmas!!!

Kopiaste and Kali Orexi!

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