Ingredients
- 3 Eggs
- 100g Sugar
- 50g dark muscovado sugar
- 150g Self Raising Flour
- 100g Butter
- 150g Plain Chocolate
- 75g Pistachios
- Icing Sugar
Method
- Beat together the eggs & sugar & muscovado sugar until light
- Beat in the self raising flour
- Melt the butter & plain chocolate then stir this into the mixture (Melt the butter and chocolate over a saucepan of simmering water)
- Stir in the Pistachios
- Pour mixture in a tin, which has has been lightly oiled
- Bake in a pre heated 180C 35/40 minutes
- When cold sprinkle with icing sugar and cut into squares