These are the easiest brownies to make and are dairy free. The saltiness of the pistachios enhances the flavour of the chocolate. They are very chocolatey but quite light.
Makes about 8 brownies.
1 teaspoon of vanilla extract
1/2 cup of vegetable oil, I use mild olive oil
1 cup light brown soft sugar
2 large eggs
1/3 cup of unsweetened cocoa powder
1/4 tsp baking powder
1/2 cup of flour
50 g of pistachios, roughly chopped
Preheat oven to 350°F.
Spray a 10 x 8 inch cermamic baking dish (or similar size) with cake release spray. Ceramic works better than metal for some reason.
With an electric whisk, mix the oil and sugar together, then add the vanilla and the eggs and mix till blended.
Tip in the dry ingredients (leaving out the pistachios) and mix till smooth. You can add in dark chocolate chips for more texture, if you like your brownie very chocolatey.
Pour into the tin and sprinkle the pistachios and a pinch of salt over the top.
Bake for about 15 -20 minutes, depending on how squidgy you like them. If you want it cakey, cook for longer. Oven temperatures may vary.
Cool and cut.