One Bowl Chocolate Pistachio Brown Butter Loaf

This gluten-free beauty was created with teatime in mind—rich, nutty, not too sweet, and full of texture from roasted pistachios and swirls of dark chocolate. Brown butter gives it that extra depth, but you can swap for olive oil for a lighter bake (and a better Zoe score, if you're tracking!). One bowl, minimal washing up, maximum joy.

Serves: 8
Prep time: 10 minutes Cook time: 40 minutes
Gluten-Free

Ingredients

• 120g unsalted butter (or swap for extra virgin olive oil for a lighter version)

• 140g caster sugar

• 2 medium whole eggs + 3 yolks

• 2 tsp vanilla extract

• 100g ground almonds

• 80g chopped pistachios, plus 10g extra for decorating

• Good pinch of sea salt

• 1/2 tsp baking powder

• 1/4 tsp bicarbonate of soda

• 1 tbsp cocoa or cacao powder

• 70g dark chocolate (70%), roughly chopped

• 60g dark chocolate (for topping)

Method

1. Preheat the oven to 170°C fan and line a 2lb loaf tin with baking paper.

2. In a medium saucepan, melt the butter over medium-high heat. Let it simmer until golden and nutty-smelling—this is your brown butter. Pour into a large mixing bowl and let it cool slightly.

3. Add sugar, eggs, yolks, and vanilla to the butter. Whisk until smooth.

4. Stir in the ground almonds, baking powder, bicarbonate of soda, sea salt, and 80g pistachios.

5. Pour 2/3 of the batter into the loaf tin. To the remaining 1/3, stir in the cocoa powder and chopped dark chocolate. Swirl this chocolate mix into the loaf tin with a fork.

6. Bake for 40 minutes, or until a skewer inserted comes out mostly clean.

7. Optional (but lovely): Melt 60g dark chocolate and pour over the cooled loaf. Sprinkle with the extra pistachios.

This is your next go-to loaf for an afternoon pick-me-up or a casual dessert. Keeps well for a few days—if it lasts that long.