Share
20th December 2016
12:10am GMT
Brownies are a cross between a cookie and a cake – and if you're not sold by that definition, then you may as well just stop reading now.
Usually they come with one of two different textures: fudge or cake. The fudgy brownie should be moist and dense, while the cake brownie is normally light and airy. This recipe, however, is a cross-pollination of the two textures.
I have to admit that I think it’s divine
Preheat the oven to 180°C fan/200°C/gas mark 6. Grease a 20cm square baking tin with a little butter or a brush of vegetable oil, then 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. Add the butter and chocolate 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.
Andrew Rudd is a discoverer of all things food.
He has turned a lifelong passion into a successful and expanding career, primarily providing cookery demonstrations, private catering and fine dining to food lovers nationwide. You can follow him on Twitter here, or check out his website here.
