These festive brownies have the classic Christmas trifecta of pistachio, cranberry and white chocolate.
It’s no secret how much I love a brownie, in fact, I don’t think I ever met a brownie I didn’t like… And I’ve met a few. I’m pleased to report that these brownies are no exception. They’re as flavoursome as they are festive!
I love the colours of Christmas and when it comes to Christmas baking, I think red, white and green should always be seen! In this recipe, the nuts add the crunch, the cranberries bring some fruity flavour and the white chocolate lightens up that dark chocolate just so.
These brownies are stand alone delicious and go great with a cuppa but serve them with a scoop of ice cream and they make a delicious dessert too!
These brownies are so yummy, I think you’ll want the recipe for life, not just for Christmas!
Ingredients
200g dark chocolate, roughly chopped
180g butter
150g sugar
3 eggs
230g plain flour
100g white chocolate chips
90g dried cranberries
50g pistachios
How to – Traditional
- Preheat oven to 180 C / 160C fan-forced. Grease a deep 20cm square tin and line with baking paper.
- Melt the butter, chocolate and sugar in a large saucepan, stir over a low heat until melted. Remove from heat and allow to cool for about 10 minutes.
- Stir in the eggs and then the flour.
- Add the choc chips, cranberries and pistachios and fold through the mixture.
- Spread mixture into prepared tin and smooth the top.
- Bake for about 25-30 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Allow to cool in the tin for about 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Dust with icing sugar before serving, if you so desire.
How to – Thermomix
- Preheat oven to 180C /160C fan forced. Grease a deep 20cm square tin and line with baking paper.
- If using raw sugar, mill the raw sugar for 7 seconds on speed 9. Set aside.
- Put the dark chcocolate pieces in TM bowl. Set the dial to closed lid position and blitz on turbo 3 times.
- Add the butter into the chocolate and melt for 3 minutes on speed 2 at 50 degrees. Check that the mixture is melted and allow to cool slightly.
- Add the sugar and mix for 5 seconds on speed 5. Scrape down sides of bowl.
- With the blades running on speed 3, add the eggs one at a time through the hole in the lid. This should take about 40 seconds. Scrape down sides of bowl.
- Add the flour and mix for 10 seconds on speed 5. Scrape down sides of bowl.
- Stir through white choc chips, pistachios and cranberries and mix for 15 seconds on reverse speed 3 using the spatula to assist.
- Spread mixture into prepared tin and smooth the top.
- Bake for about 25-30 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Allow to cool in the tin for about 5 minutes before slicing into square and serving warm, or allow to cool completely in the tin. Dust with icing sugar before serving, if you so desire.
