We are addicted to cookbooks. Our Amazon orders usually include at least a couple of them. In fact, I will dare to say that the cookbook section in Amazon is our favourite shopping spot. Usually when we get a new cookbook, we feel the urge to prepare all the recipes in one week. We get excited, choose the most appealing recipes and then cook, cook, cook. And eat, eat, eat, of course. If after that week we repeat most of the recipes at least three times, then the book is a success. If not… well, it will sit beautifully in our little kitchen library. We never throw books away! So let’s say our kitchen library is not that little anymore…
However, there is a cookbook that we’ve been using on repeat during the last few weeks. Right after tasting the first mouthful of the first recipe we made (icnredible chicken burgers with a delicious courgette and chilli salad), we knew it was going to be one of our favourites. And indeed it is! If you like healthy, delicious recipes chances are you already own it. We are talking about Ready, steady, glow, by Madeleine Shaw. For us it has been a fantastic discovery! The recipe that we share with you today comes from that book, though we’ve changed a couple of details because we always do. These raspberry and pistachio brownies have become our favourite mid-morning snack. It’s the perfect treat to cheer up those tedious mornings at work when you are dreaming about your next weekend getaway! (Anyone dreaming about weekends getaways all the time?)
You will need:
200 g butter
200 g dark chocolate (we used 70% and 85% cocoa)
200 g coconut sugar
1 1/2 teaspoon vanilla extract
3 eggs, beaten
200 g buckwheat flour
A pinch of salt
200 g raspberries
100 g pistachios
Preheat the oven to 160º and line a baking tin with baking paper.
Place a heatproof bowl over a pan of simmering water (bain marie). Add the chocolate and the butter and let them melt. Stir every now and then. Once melted, take the bowl of the heat and let it cool for a little bit. The original recipe used coconut oil instead of butter, but we’ve used butter because we find coconut oil very difficult to work with when it comes to baking. The final textures are usually rougher when we use cocconut oil.
Now beat the sugar with the eggs and the vanilla extract. Add the chocolate and butter mix and combine. Sift in the flour and the pinch of salt and stir. Finally add half the raspberries and pistachios.
Pour the mix into the baking tin and scatter over the remaining raspberries and pistachios. Bake for 30 minutes.
The result will be crispy in the outside but really gooey in the inside. Leave it to cool and then slice it into squares. Tip: wait to the following day to eat them. They are way better after two days! The acidity of the raspberries will set in and the gooey center will be slighty firmer. If you store them in an airtight container they will last a week. But we seriously doubt they will last a week. We bet you will eat them before!