Pistachio Easter Egg Brownies

Pistachio filled mini eggs are the key to these fudgy brownies

M&S have done it again, their Easter selection this year is superb and they released these delicious pistachio filled mini eggs. They were so popular I honestly tried so many stores to try and hunt them down. I managed to grab a couple of bags with pure intention of making brownies. Along with their pistachio spread and their chocolate covered pistachios, I may have gone pistachio crazy! But it's completely worth it . The combination of all adds different textures and levels of pistachio flavour. The chocolate covered pistachios were a last minute treat to the brownie mix; why have pistachios when you could have more chocolate? It might seem it but I'm not as obsessed with the pistachio trend as some are. But I like to dabble a little every now and then, and with Easter coming it seemed like everyone needs a good pistachio brownie. 

They are fudgy, thick and gooey and a great baking recipe for the lead up to Easter. I do recommend sticking the cooking time suggested for that "underdone" look but if you'd prefer a little more dense, bake them an extra few minutes. Also just to say, I'm in no way an affiliate for M&S of course, I just favour their products a little more as they always provide a good selection of treats! But other supermarkets should have similar items to use for this recipe. 

If you love brownies....

Check out my other recipes for more inspiration!

• Cadbury Caramilk Brownies
• Terry's Chocolate Orange Mini Egg Brownies
• Milkybar Mini Egg Blondies

Recipe

Prep: 15 minutes

Cook: 25-30 minutes

Serves: 12 large squares or 16 smaller squares

Ingredients

• 240g dark chocolate
• 180g butter
• 250g caster sugar
• x3 large eggs
• 75g plain flour 
• 30g cocoa powder
• pinch of salt
• 50g pistachios, chopped 
• 50g chocolate covered pistachios (or 50g pistachios)
• x12 chocolate pistachio eggs, roughly chopped, save some halves for on top 

Method

1. Preheat the oven to 160℃ and grease and line an 8x8 inch square cake tin with baking paper.
2. Melt together the dark chocolate and butter in the microwave, stirring every 30 seconds. Then leave to cool slightly. 
3. In a large bowl, combine the eggs and sugar then use an electric whisk or standing mixer to whip the them together on high. They should double in volume and be pale in colour.
4. Sift together the flour and cocoa powder in a separate bowl along with the salt.
5. Add the melted butter/chocolate mixture into the egg mixture carefully and mix on a low speed till combined.
6. Then fold in the flour and cocoa powder, being careful not to deflate.
7. Fold in the chopped chocolate eggs and pistachios evenly.
8. Spoon the brownie batter into the prepared cake tin. Dollop spoonfuls of pistachio spread on top (I did about 6 heaped teaspoons).
9. Use a knife or skewer to mix the spread into the brownie batter.
10. Bake for 25 minutes for a fudgy, gooey texture or 30 minutes for a little more cooked. The brownies should have a slight wobble in the middle but will set as it cools.
11. As soon as the brownies are out of the oven place the leftover chocolate eggs on top of the brownies, pushing down slightly so they nestle in.
12. Leave the brownies to cool in the tin then remove and slice. 
13. Best stored in an airtight container at room temperature for up to 5 days. These brownies taste even better if stored in the fridge after baking to firm up for a few hours! Enjoy!

Christina

xx