Name: Pistachio Choc Brownie Balls
Prep time: 30 min
Cook time: 30 min
Yield: Serves 20
Ingredients: 185g unsalted butter, cut into cubes; 200g block of milk chocolate, broken into pieces; 3 large eggs; 275g caster sugar; 85g plain flour; 40g cocoa powder; 1 tsp McKenzie’s Baking Powder; ¼ tsp McKenzie’s Natural Sea Salt; 200g Pistachio spread; 200g white chocolate, finely chopped; 100g pistachio spread; 30g pistachios, crushed to decorate

Step 1

Make the Brownies: Preheat oven to 180°C (160°C fan forced) and line a greased 20x20cm square tin with baking paper. In a microwave safe bowl, melt butter and chocolate together in 30 second intervals until smooth, stirring well. Leave to cool.

Step 2

With a mixer on high speed, beat eggs and sugar for 4-5 minutes until light and creamy and doubled in size. Gently fold the cooled chocolate-butter mixture into the egg mix. Sift flour, cocoa, baking powder and salt, then with a spatula, gently fold the dry mix into the wet ingredients.

Step 3

Pour mixture into the prepared pan and bake for 30 minutes. Let cool completely before proceeding.

Step 4

Form the Brownie Balls: Once cooled, remove the brownie from the pan and trim the edges and crusts off. Crumble the brownie into a bowl and gently mix in the pistachio spread. Roll into 30g balls – you should get about 20 balls. Chill them on a tray in the fridge for 30 minutes.

Step 5

Coat in Pistachio Chocolate: In a microwave safe bowl, add white chocolate and pistachio spread. Melt in the microwave in 30 second bursts, mixing well in between until smooth. Using 2 forks, dip each brownie ball into the chocolate mixture allowing any excess to drip off. Place coated brownie balls on a tray lined with baking paper and quickly sprinkle with chopped pistachios before the chocolate sets. Chill for at least 30min -1 hour before serving.

Pistachio Choc Brownie Balls