You can never have enough decadent brownie recipes in your life! The addition of nuts and orange make these extra special – serve them up for a special afternoon tea treat, a cute gift, or warm with ice cream for a special dessert.
You’ll find the recipe below, as well as a bio on the lovely Miss Sylvia Sweetheart who created this recipe for the blog.
Orange, Almond & Pistachio Brownies
The addition of nuts and orange make these extra special – serve them up for a special afternoon tea treat, a cute gift, or warm with ice cream for a special dessert.
- 300 grams dark chocolate (chocolate chips or broken up if using a block)
- 180 grams unsalted butter cubed
- 180 grams brown sugar
- 4 eggs
- 115 grams almond meal
- pinch salt
- 115 grams plain flour
- 1 teaspoon baking powder
- 1 small orange juice and zest
- 75 grams pistachios shelled
- 40 grams cacao nibs optional for texture
Preheat the oven to 190 C (170 C fan). Grease and line a deep 23 cm square cake tin with baking paper.
Place the chocolate and butter into a heat-proof bowl and melt gently over a saucepan of simmering water. Remove from the heat, add the brown sugar, stir to combine and allow to cool slightly.
Add the eggs to the chocolate mixture, one at a time, mixing well after each addition. Gently fold in the almond meal, salt, flour and baking powder. Take care not to over mix.
Stir in the orange juice and zest, then fold in the pistachios and cacao nibs (if using).
Pour the mixture into the lined tin and bake for approximately 20-25 minutes. If you like your brownies soft with gooey centres, bake for 18-20 minutes. Allow to cool completely in the tin. Once cooled, remove from the tin, and slice and serve as desired.
The brownies will keep for several days in an air tight container at room temperature or up to a week in the fridge, but they are so addictive they will probably be gone well before this!
*Make these brownies gluten free by substituting the flour with a suitable gluten free baking flour (such as coconut flour), or extra almond meal (I.e double the quantity of almond meal from 115 grams to 230 grams)
Miss Sylvia Sweetheart is a pinup from Melbourne, Australia. She is an advocate for Pinups Against Bullying, has participated in pinup competitions across Victoria and has been published in International Pinup Magazines including BC Bombshells and Lipstick and Lashes. She is passionate about using pinup style to spread the message of body positivity and inclusion.
While being a new mum takes up most of her time, she still uses the little spare time she has to bake and try new recipes and share them with the pinup and vintage community.
Find her on Facebook @MissSylviaSweetheart or Instagram @miss_sylvia_sweetheart.