More-ish with a capital M!

Ingredients

• 250 grams dark chocolate
• 250 grams butter
• 1 1/2 cups caster sugar
• 1 cup flour
• 4 eggs ( I use size 7)
• 1 tablespoon vanilla essence or extract
• 1 1/2 cups shelled pistachio nuts

Method

1. Preheat the oven to 180 degrees Celsius. Line a 20cm x 30cm slice tin with baking paper.
2. Break the chocolate up and place into a bowl with the butter. Microwave for around 30 second to one minute until the butter has melted and the chocolate has softened. Stir together until the chocolate has melted. Do not over heat as the chocolate can over cook.
3. Into a mix master bowl put the sugar, flour, eggs, vanilla and chocolate mixture and beat on a medium speed for 2 minutes. Lower the speed and add half the pistachio nuts. Transfer to the prepared tray and smooth out with a spatula. Scatter over the remaining pistachio nuts,
4. Bake in the preheated oven for 25 minutes until form to the touch. Cool well before cutting into pieces. Store in an airtight container.

Cooks Tips

The brownie is best cut the day after making as it allows time for the soft centre to become firm but still remain squidy.