Espoo Catering presents: Christmas chocolate and pistachio brownies

Do you remember our best Christmas cookie recipe from last year? This year, our product developer Ville has come up with a melt-in-your-mouth Christmas pistachio chocolate brownie.

180 g thin gingerbread biscuits

75 g butter

160 g butter

4 dl sugar

60 g cocoa powder

3 eggs

1 ½ dl wheat flour

½ tsp baking powder

250 g salted pistachios in shell (145 g peeled)

100 g dried cranberries

125 g dark chocolate

1 dl sugar

¼ dl water

1 dl whipping cream

salt

butter

Gingerbread biscuit crumbs

1. Melt the butter and crush the biscuits. Mix the butter with the biscuit crumbs. Line a Ø 24 cm springform pan with baking paper. Press the crumb mixture into the bottom.
2. Melt the butter. Mix together the sugar and cocoa powder. Add the melted butter and mix well.
3. Add the eggs one by one and mix well.
4. Mix the baking powder with the wheat flour. Add the flour mixture into the batter. Mix well.
5. Peel the pistachios and crush the chocolate. Mix the pistachios, cranberries and chocolate into the batter with a spoon.
6. Pour the batter onto the crumb base.
7. Bake at 175 °C for approximately 30 minutes. In a fan oven at 150 °C.
8. Heat the water and sugar in a saucepan over a low heat without stirring until the sugar melts, i.e. until the liquid is clear. Boil the mixture until it browns. Do not stir.
9. Add the cream and stir. Boil for approximately 5 minutes.
10. Add the butter and salt.
11. Pour the caramel on top of the cake and add the gingerbread biscuit crumbs.

Have a sweet Christmas!