- 100g pistachio nuts, shelled
- 100g butter, cut into cubes
- 130g 70% dark chocolate, broken into pieces
- 30g stem ginger in syrup, finely diced
- 2 free-range eggs, separated
- 225g caster sugar
- 100g plain flour, sifted
- ½ tablespoon vanilla extract
- ½ orange, zest only
- Preheat the oven to 200°C/gas mark 6. Grease a 20cm baking tin with a little butter or a brush of vegetable oil.
- Spread the pistachio nuts over a baking tray and toast them in the oven for 10 minutes. Remove and allow to cool. Gently crush the nuts using a pestle and mortar, or roughly chop.
- Place a heatproof bowl over a shallow pan of gently simmering water, to make a bain-marie. Add the butter, chocolate, and ginger to the bowl and allow them to melt slowly.
- In a bowl, whisk the egg yolks to a nice creamy texture, and in a separate dry, clean bowl, whisk the egg whites until they form stiff peaks.
- Combine the sugar and flour in a mixing bowl. Then add the melted chocolate-and-butter mixture, followed by the egg yolks, vanilla extract, orange zest and half of the crushed toasted pistachio nuts. Mix well to combine. Finally, fold in the egg whites. Transfer the mixture to a lined and greased baking tin and bake in the preheated oven for 35 minutes. When cooked, the brownies should be crisp on top and soft on the inside.
- Allow to cool and then slice. Garnish with the remaining pistachio nuts.
You can double up the recipe and use a larger baking tray. I tend to do this for larger parties. They will keep in an airtight container for up to three days, staying lovely and moist, or you can freeze them.