These Brownies are delicious warm from the oven, especially with Pistachio Ice Cream (Ben & Jerry’s makes a rich, delicious version.)  Because these are unfrosted, they’re easy to pack for a picnic, and have the added bonus of dried fruit and nuts, reminiscent of the decadent chocolate bar that debuts from the backpack at the top of the (mountain.)

Cranberry Pistachio Brownies

325 F Oven, 8 x 8 x 2 inch pan lined with parchment paper

Ingredients:

7 ounces bittersweet chocolate, broken in pieces

7 tablespoons unsalted butter

3/4 cup (4.5 oz.) gluten free flour mix (ours, yours, or Trader Joe’s)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon xantham gum

2 eggs

2/3 cup (5 oz.) granulated sugar

2 tablespoons vanilla extract

3/4 cup (3 oz.) pistachio “flour” (you’ll need to grind your own in a coffee mill or food processor)

4 0z. shelled, roasted pistachios (these are in addition to the ones you’ll use to make the nut flour.)

4 oz. dried sweetened cranberries (unsweetened are nice, making for a sharper, but not unwelcome contrast to the chocolate)

Directions:

1.  Preheat the oven to 325 F and line an 8 x 8 x 2 inche baking pan with parchment paper.

2.  Melt the butter and chocolate in the top of a double boiler over simmering water.  Stir to blend and set aside to cool.

3.  Measure the dry ingredients into a small mixing bowl, reserving 2 tablespoons of the GF flour mix to use to grind the pistachio nuts to flour.

4.  In a coffee mill (we use a Braun) or food processor, grind the pistachio nuts with 2 tablespoons of the GF flour mix.  The flour will help insure the nuts become flour before they clump and become “butter.”

5.  In the bowl of a stand mixer, beat the eggs until they’re light in color.  Slowly add the sugar, continuing to beat at medium speed until slightly fluffy.  Add the vanilla.

6.  Fold the lukewarm melted chocolate into the egg mixture.  Add the flour mixture and beat to blend, scraping down as necessary.

7.  Spoon the batter into the prepared pan and bake for 22-23 minutes or until cracks just begin to appear at the edges. These can be served warm (with pistachio ice cream of course!) but you should wait for them to set up a bit before cutting.

Enjoy!

Weighing the chocolate

Chocolate and butter in the double boiler

Adding the lukewarm chocolate to the egg mixture

Adding the sugar to the eggs

Flour weighed – so can take a portion to grind the pistachio flour

Grinding the pistachio flour

Blending the flours and leavening

Spooning the batter into the prepared pan

Out of the oven

First square

Ready for ice cream and a spoon!