- 7oz/200g dark chocolate
- 7oz/200g butter-chopped into pieces
- 4 large eggs
- 8oz/225g demerara sugar
- 3 ½ oz/100g self-raising flour
- 2oz/50g roughly chopped pistachios
- 3oz/75g white chocolate-chopped into pieces
- 3oz/75g plain chocolate-chopped into pieces
- 2 teaspoons rose water
For the topping:
- 5oz/150g dark chocolate
- 4floz/110ml pouring cream
- 1oz/25g pistachios
- 5oz/150g fresh raspberries
- Preheat the oven to 180ºC/Gas Mark 4.
- Grease and line an 11x7 inch brownie tin with parchment paper.
- Melt the dark chocolate and butter together in a bowl set over simmering water.
- Beat the eggs and the sugar together until light and fluffy. Fold in the melted chocolate and mix well.
- Sieve the self-raising flour and gently fold it into the chocolate and egg mixture.
- Fold in the chopped chocolate and pistachios with the flour and mix well. Do not over mix as the air will be knocked out of the mixture.
- Pour the mixture into the prepared cake tin and cook for 35-40 minutes until the centre of the cake feels firm on the surface but with an element of softness underneath.
- To make the topping, boil the cream and chocolate together until combined. Allow to cool.
- Allow the brownie to cool slightly in the tin and then after a few minutes remove from the tin, pour the rose water over the top and spread with the icing. Scatter some crushed pistachios and fresh raspberries over the top.
Recipe credit: Edward Hayden
Photography credit: Harry Weir, assisted by Brian Clarke
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For a gluten-free option feel free to use ground almonds instead of the self-raising flour.