CookEat Recipe
Chocolate, Almond and Pistachio Brownie Bites
Rich chocolate squares with almonds and pistachios, a set fudgy crumb and a thin baked crust. Makes sixteen small bites.
Method
Steps
Step 1
Allow 25 minutes preparation, 30–35 minutes baking and at least 70 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 20 cm square metal tin, at least 5 cm deep, with baking paper.
Step 2
Use dark chocolate at 60–70% cocoa solids and unsweetened cocoa powder. Chop the chocolate and melt it gently with the butter in short microwave bursts, stirring between each, until smooth. Let it cool for 10 minutes. Roughly chop the shelled almonds and pistachios.
Step 3
Weigh 150 g egg without shells. Whisk the egg and sugar for 3–4 minutes until thickened and pale, then fold in the lukewarm chocolate mixture. Sift flour and cocoa together and fold them in until no dry streaks remain.
Step 4
Fold in all the nuts, spread the batter evenly into the tin and smooth the surface. Bake for 30–35 minutes. The centre must no longer wobble, and a skewer inserted into the middle should bring back moist crumbs without liquid batter; continue 5 minutes at a time if necessary.
Step 5
Cool in the tin on a rack for at least 70 minutes, until completely cold. Lift out and cut into sixteen squares. Serve one rich bite per person.
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