They say that chocolate is a natural stimulant. After tasting these brownies you will see that that is most definitely true


  • 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
  • 5oz/150g dark chocolate
  • 4floz/110ml pouring cream
  • 1oz/25g pistachios
  • 5oz/15o fresh raspberries


1 Preheat the oven to 180C/Gas Mark 4

2 Grease and line a 11x7 cake tin with parchment paper.

3 Melt the dark chocolate and butter together in a bowl set over simmering water.

4 Beat the eggs and the sugar together until light and fluffy. Fold in the melted chocolate and mix well.

5 Sieve the self raising flour and gently fold it into the chocolate and egg mixture.

6 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.

7 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.

8 To make the topping, boil the cream and chocolate together until combined.

Allow to cool

9 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

Tip: For a gluten free option feel free to use ground almonds instead of the self raising flour

Recipe credit: Edward Hayden

Photography credit: Harry Weir, assisted by Brian Clarke