Pistachio and Raspberry Swirl Brownies

Servings: 12-15 people

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

Ingredients

For the brownies:

• 1 and 1/2 sticks of unsalted butter (190g), plus more for greasing the pan
• 2 cups of sugar (400g)
• 4 large eggs
• 1 teaspoon of pure vanilla extract
• 3/4 cup of unsweetened cocoa powder (75g)
• 1 and 1/4 cups of all-purpose flour (160g)
• 1 teaspoon of salt
• 1 cup of chopped fresh pistachios (120g)

For the raspberry swirl:

• 1 cup of fresh raspberries
• 2 tablespoons of granulated sugar
• 1 tablespoon of cornstarch

Instructions

1. Preheat your oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line it with parchment paper.

2. Make the brownies: In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.

3. Melt the chocolate: In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

4. Combine the dry ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.

5. Stir in the pistachios: Stir in the chopped pistachios.

6. Pour the batter into the pan: Pour the brownie batter into the prepared baking pan and smooth the top.

7. Make the raspberry swirl: In a small bowl, mash the raspberries with a fork until they're crushed. Mix in the granulated sugar and cornstarch.

8. Swirl the raspberry mixture: Dollop the raspberry mixture onto the brownie batter and use a knife or spatula to create a swirly design.

9. Bake the brownies: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

10. Let it cool: Let the brownies cool completely in the pan before slicing and serving.

Enjoy your Pistachio and Raspberry Swirl Brownies!