thefoodniffler posted: " Postal brownies have been ALL over the internet ever since lockdown began, and I've been seeing so many postal brownie businesses popping up on Instagram. I had a friend's birthday coming up, so I thought it'd be pretty cool to do a brownie box as a gift"
Postal brownies have been ALL over the internet ever since lockdown began, and I've been seeing so many postal brownie businesses popping up on Instagram. I had a friend's birthday coming up, so I thought it'd be pretty cool to do a brownie box as a gift. Most of the brownies I've seen online have been based on other sweet treats like Biscoff & all sorts of chocolate bars, which all look super indulgent and amazing but I'm always worried will turn out too sweet & sickly. So... I decided to do pistachio, white chocolate and raspberry!
Once again, this is a pretty classic combination of flavours although I haven't seen it in a brownie. I added chopped pistachios & white chocolate into the the brownie batter, but used freeze-dried raspberries for the top instead of fresh raspberries since those don't keep as well in the heat. I also love how vibrant all 3 mix-ins are, which I knew would be perfect for the decoration on top.
These brownies aren't the fudgy kind like the Raspberry & White chocolate brownies I made recently, but has more of a chewy texture, which I LOVE. It's just firmer and dense in the middle but you still have the shiny crackly thin crust on the top.
For the decoration on top, I drizzled some tempered white chocolate on one corner, then sprinkled some freeze-dried raspberries and chopped pistachios on top.
This is a cheat's way to make tempered chocolate without a thermometer & in the microwave. Start by melting 35g of white chocolate in a bowl in the microwave / over a double boiler, stirring every 10 seconds until melted. Then, add in another 5g of white chocolate and keep stirring until all of that has melted. The tempered chocolate will set at room temperature, so you'll have to be quick with the decorations otherwise the chocolate will set before you're done drizzling. Note: If it does start to clump up, pop it in the microwave for a few seconds to melt it again but don't over-heat it!
Chewy brownies with chopped up pistachios & white chocolate chunks, topped with freeze-dried raspberries
Ingredients
143g butter
113g dark chocolate
110g granulated sugar
70g demerara sugar
2 large eggs
94g plain flour
25g cocoa powder
100g white chocolate, chopped
100g pistachios
Decorations:
40g white chocolate
freeze-dried raspberries
pistachios
Directions
Preheat the oven to 180C. Line an 8" square baking tin with baking paper.
Break the dark chocolate and butter into smaller pieces and place in a bowl. Microwave on high in 10 second bursts, stirring after each burst, until melted. Leave aside to cool.
Whisk in the sugar end eggs together until pale & fluffy. This will take ~5 minutes if you're whisking by hand. Add in the melted chocolate and whisk together to combine.
Gently fold in the flour and cocoa powder using a spatula until just combined. Do not over-mix! The batter will be very thick. Add the chopped white chocolate chunks and pistachios, then fold until evenly distributed.
Pour the batter into the lined baking tin and spread it out into the corners using a spatula.
Bake at 180C for 25-30mins until a toothpick inserted in the centre comes out clean / with moist crumbs but NOT runny batter. Leave to cool in the tin, then refrigerate for a few hours before cutting into 16 squares.
To decorate, temper the white chocolate (see above) or just melt the white chocolate. Drizzle some white chocolate on the brownie, then sprinkle over crushed / halved pistachios and freeze-dried raspberries.
Hope you've enjoyed this recipe. Tell me what you thought of it and tag me @thefoodniffler if you make this!
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