Pistachio Brownies
Pistachio brownies combine rich dark chocolate with nutty pistachios, creating an indulgent and memorable dessert perfect for any occasion.
Ingredients
Brownie Base
- 170 grams dark chocolate (chocolate chips or a chocolate bar) Use high-quality dark chocolate for best flavor.
- 113 grams unsalted butter
- 250 grams granulated sugar Provides sweetness.
- 3 large eggs (room temperature) Room temperature helps them incorporate better.
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 120 grams all-purpose flour
- 25 grams Dutch-processed cocoa powder
- 1/2 teaspoon salt Enhances flavor.
Toppings
- 85 grams pistachio cream Microwave to soften before adding.
- 50 grams chopped pistachios (salted or unsalted) Adds crunch and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease or line a 9x9-inch square baking pan with parchment paper.
- In a large heatproof bowl, combine dark chocolate and unsalted butter, microwaving in 30-second intervals until melted.
- In a separate bowl, whisk together sugar, eggs, vanilla extract, and almond extract on medium-high speed until pale and foamy.
Mixing
- Gradually add the melted chocolate mixture to the egg mixture, mixing until combined.
- Lower mixing speed and add flour, cocoa powder, and salt, mixing until just combined.
- Microwave the pistachio cream for about 30 seconds until runny.
Baking
- Pour the brownie batter into the prepared pan, dollop the pistachio cream on top, and swirl it into the batter with a toothpick.
- Sprinkle chopped pistachios over the batter.
- Bake in the preheated oven for 25 to 30 minutes. A toothpick should come out with sticky crumbs.
Cooling and Serving
- Let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store brownies in an airtight container. They last up to 4 days at room temperature, up to a week in the fridge, or can be frozen for up to 3 months.