Cranberry-pistachio brownies

• butter↗200g g

  diced, plus extra for greasing

• bars plain chocolate↗2 x

  (about 40% cocoa solids is fine)

• light muscovado sugar↗280g g
• cranberry juice↗4 tbsp tbsp

  or milk

• medium eggs↗4
• plain flour↗200g g
• ground cinnamon↗½ tsp tsp
• pack dried cranberries↗1 x
• pistachios↗100g g

  sliced

• icing sugar↗

  to dust, optional

Step-by-step instructions

1. 1

   Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time. Fold in the flour, cinnamon and cranberries.

2. 2

   Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top. Bake for 25-30 mins. Cut into squares while still warm. Will keep in an airtight container for up to a week.