By Lea Brink
Rich and creamy
80 g milk chocolate
80 g dark chocolate
160 g chopped white chocolate
1½ cup butter
1 cup castor sugar
½ teaspoon vanilla extract
Pinch of salt
1¼ cups cake flour
¾ cup cut pistachio nuts
Hear the oven to 180 °C.
Line an oven pan with baking paper and spray it with Spray & Cook.
Melt the milk, dark chocolate and butter together in a double boiler or in the microwave.
Beat the eggs, sugar, vanilla extract and salt together in a mixing bowl. Stir into the melted chocolate mixture.
Sift the flour over the batter and fold it in. Right at the end add the cut white chocolate and nuts to the batter.
Empty the batter into the oven pan and spread it over the pan. Bake for approximately 30 minutes until the brownies are done.
The brownies must still be a bit moist on the inside. Leave it to cool down in the pan.
Cut the brownies into the desired square size.