Fruit and pistachio brownies

Name: Fruit and pistachio brownies
Ingredients: 150 g chocolate; 150 g butter; 150 g sugar; 3 eggs; 1 g salt; 200 g flour; 3 tablespoons cocoa powder; 10 g baking powder; 1 teaspoon baking soda; 15 ml lemon juice; 5 ml rum essence; 1 mango (250 g flesh); 1 banana (120 g); 30 g pistachios; 100 g milk chocolate; 20 g butter; 20 g pistachios

Dessert - Fruit and pistachio brownies by Constantina I. - Recipia

These fruit and pistachio brownies are baked with mango, banana and pistachios sprinkled on top. The Easter brownies have a dense, slightly moist crumb, and once cooled, get a milk chocolate glaze that sets into a thin layer. I cut them into small squares, so each one has a little piece of fruit. Prep: 20 minutes. Cook: 33 minutes. Rest: 60 minutes. Total time: 113 minutes. Servings: 8. About 590 kcal and 9 g protein per serving.

Ingredients

For the batter

150 g chocolate
150 g butter
150 g sugar
3 eggs
1 g salt
200 g flour
3 tablespoons cocoa powder
10 g baking powder
1 teaspoon baking soda
15 ml lemon juice
5 ml rum essence
1 mango (250 g flesh)
1 banana (120 g)
30 g pistachios

For the glaze

100 g milk chocolate
20 g butter
20 g pistachios

Preparation

1. Break the chocolate for the batter into pieces and cut the butter into cubes. Put them in a pan over low heat and stir until melted, about 5 minutes. 2. Beat the eggs with the sugar and salt for 5 minutes, until doubled in volume. Pour in the melted chocolate and mix until smooth. 3. Mix the flour with the cocoa powder and baking powder. Stir the baking soda into the lemon juice, then add it to the mixture along with the flour and rum essence. Fold everything together with a spatula. 4. Pour the batter into a baking pan lined with parchment paper. Slice the mango and banana, arrange them on top and sprinkle with 30 g of pistachios. Bake at 180°C for 25 minutes, until a toothpick comes out clean. 5. Leave the brownies to cool for 60 minutes. Melt the milk chocolate for the glaze with the butter over low heat, about 3 minutes, stirring. Spread the glaze over the cake and sprinkle with the remaining 20 g of pistachios.

Notes

Choose a ripe but still firm mango, so you can cut slices that hold their shape. If the banana is very soft, cut thicker slices. A pan of about 20 × 30 cm gives the batter a good thickness; in a smaller one, the center may need more time. The crumb is reminiscent of a cocoa loaf cake, with fruit and pistachios sprinkled on top. I serve them in small squares with black coffee. Once cooled, keep them in the fridge and eat within 3 days. You can replace the pistachios with 50 g of walnuts; the brownies contain gluten, nuts, dairy and eggs.