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White Chocolate, Raspberry and Pistachio Brownies (Gluten Free)

White Chocolate, Raspberry and Pistachio Brownies recipe for the Thermomix TM6

Useful Items

Oven, baking paper, brownie tin (32 cm x 18 cm)

Hints & Tips

  • These rich brownies are a lovely treat to enjoy with a hot drink, or as a dessert, warmed slightly and served with a scoop of vanilla ice cream.
  • Regular self-raising flour can also be used if the brownies don't need to be gluten free.
  • For a truly allergy-free cake, always check that all your ingredients come from a source free of allergens.

Ingredients

  • 150 g dark chocolate, small pieces or callets
  • 100 g unsalted butter, soft
  • 100 g gluten free self-raising flour
  • 200 g caster sugar
  • 3 large eggs
  • 70 g pistachio nuts, unsalted, shelled
  • 120 g white chocolate, divided into squares (approx. 2 cm)
  • 100 g fresh raspberries

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Instructions

  • Preheat oven to 160°C. Line base and sides of a brownie tin (32 cm x 18 cm) with baking paper.
  • Place dark chocolate in mixing bowl and grate 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  • Add butter and melt 2 min/50°C/speed 1. Scrape down sides of mixing bowl with spatula then melt again 1 min/50°C/speed 1.
  • Add flour, sugar and eggs then mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 5 sec/speed 5.
  • Add 60 g pistachios and white chocolate. Stir in well with spatula then transfer to prepared tin. Place raspberries over surface, then press down into mixture. Scatter remaining 10 g pistachios over the top then bake for 30-35 minutes (160°C) until cooked on top and still gooey in middle.
  • Leave to cool in tin before removing. Cut into 12 pieces to serve.
View this recipe on Cookidoo

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