This was the winning recipe of our Firetree Couverture competition in May 2026. It was a tweak on a recipe from one of Margaret’s favourite bakers, Dan Lepard, and we can see why this is a firm favourite in her household! She promised to save us a piece, and whilst we do not condone bribery, the Firetree team found it very hard to say no to this offer given how delicious they look!
Makes 16 squares
120g unsalted butter, softened
250g caster sugar
2 eggs, plus 1 extra egg yolk
210g good-quality, dark chocolate for baking, melted (Explore Firetree’s couverture collection)
4 tbsp espresso coffee, cooled
1 tbsp rum or brandy
165g plain flour
1 tsp baking powder
¼ tsp sea salt flakes, ground fine
50g unsalted pistachio kernels, plus extra for decoration
Icing sugar, for sprinkling (optional)
1. Preheat the oven to 180°C/Gas 4. Fully line a 23cm square tin that is 5cm deep with foil.
2. Cream the butter and sugar together in a bowl. Slowly add the eggs, one at a time, and then the yolk, mixing well after each addition. Stir in the melted chocolate, then the coffee and the rum (or brandy). Sift the flour, baking powder and salt together, and gently fold into the chocolate mix.
3. Pour the mixture into the tin and lightly press the pistachios over the surface. Bake in the middle of the oven for 20-25 minutes or until a skewer inserted near the centre comes out warm at the tip, with slightly sticky crumbs clinging to it. (Avoid overcooking, or you'll end up with a dry sponge. It is safer to err on the side of underdone.)
4. Leave to cool in the tin before cutting into squares. Dust the brownies with icing sugar (if using) to serve.
Top Tips:
- Work the batter gently - beating hard will incorporate too much air and deliver a spongy finish.
- For this recipe, we’d recommend our Vanuatu 72% with gentle notes of cherry and lemon to compliment the pistachio – or the Philippines 73% to add limitless depth with its notes of caramel and honey.
- You can also make this recipe using our drinking chocolate with any leftovers being used to sprinkle over ice-cream, or indeed these brownies just before serving.
Recipe credit: Margaret Hughes @ezme_the_wonder_cat
