Fudgy Chocolate Pistachio Brownies
Fudgy Chocolate Pistachio Brownies - These chewy, fudgy Chocolate Brownies with Pistachio cream, roast Pistachios and chopped chocolate are truly scrumptious! The best thing about this Brownie recipe is how rich, and luxurious it is. Other great things about it include that it is very easy to make as well as highly adaptable. These Brownies also happen to be loved by everyone!Serve them as they are, or for dessert with some cream or a scoop of Vanilla Ice Cream or serve them as an afternoon treat with your favourite beverage/hot drink. Follow my fool proof recipe and techniques to see how you can make them at home!
Ingredients
- 50 g Pistachios
- 225 g Butter
- 200 g Dark Chocolate 60 - 70 %, roughly chopped
- 2 tablespoon Cocoa Powder
- 1 teaspoon Vanilla Bean Paste or Vanilla Essence/Extract
- 75 g Light Brown Sugar
- 150 g Caster Sugar
- 3 Eggs
- 100 g Plain Flour
Other Mix Ins
- 150 g Chocolate Chopped (I use Milk Chocolate)
- 350 g Pistachio Cream
Topping
- 200 g Milk Chocolate melted
- 3 tablespoon Pistachio Cream
Instructions
- Pre heat oven to Gas Mark 4/180 C/160 fan.
- Scatter Pistachios onto a baking tin lined with parchment paper. Place in the oven for 15 minutes till the Pistachios smell fragrant. Then chop and set aside.
- Line a square 9 inch square baking pan/tin with baking paper/parchment paper leaving some overhang to help lift them out later!
- Melt Butter, Chocolate and Cocoa Powder in a large mixing bowl over a medium saucepan of simmering water (double boiler) over medium low heat, making sure that the bottom of the bowl does not touch the water.
- Beat Eggs, Vanilla and Sugar with an electric mixer or in a stand mixer till very pale and voluminous. At least double in size!
- Stir in the melted Chocolate mixture slowly. If using a stand mixer, use a very low setting to mix in. Sift in the Plain Flour and fold in very gently.
- Fold in the chopped Chocolate and Pistachios with a wooden spoon or rubber spatula. A gentle hand is important here.
- If your Pistachio Cream is set, place the jar in the microwave and melt in very short bursts (5-10 seconds) till it is spreadable.
- Scrape half the brownie mixture into prepared pan.
- Add the melted Pistachio Cream.
- Top with remaining Brownie batter and bake for 25 - 30 minutes. Leave to cool completely.
- Add melted Chocolate on top.
- Pipe or spoon lines of Pistachio Paste on top of the Chocolate and then use a cocktail stick to create a feathered pattern. (See video).
Notes
Top tip for delicious chewy Pistachio Brownies:
fridge time Once the brownies have cooled, place them in the fridge to set for 2 hours. Once decorated leave to set, then slice and store in an airtight container at room temperature for up to 3 days. Oven time Be careful not to over-bake these Brownies. They continue to set once they are out of the oven. Salt Salt again adds flavour, dimension and balance. It helps to harmonise the flavours. Baking Paper Allow some overhang, to make it easier to lift the Brownies out of the tin. Baking time Depending on how you like your Brownies, you may want to bake them for longer and baking time does vary. When Pistachio Brownies come out of the Oven at 25 minutes they have a wobble and are really gooey. I let them cool before placing them in the fridge for 2 hours for a really chewy Brownie.At 27 - 30 minutes, they still have a wobble too but not as much. This is how long I like to bake them.
For a cake brownie, you can also bake them a little longer - an additional 4 minutes. Eggs and Sugar Beat the Eggs and Sugar till pale, voluminous and doubled in size.
Variations
There are endless variations for Brownies but for these Brownies specifically, we want to keep it simple to let the flavours and combination of the Pistachios and Chocolate really sing: Topping Instead of the melted Chocolate top, add Chocolate frosting. Coffee Adding 2-3 teaspoons of Instant Coffee to the Brownie mix intensifies the chocolate flavour.Or add espresso powder into the batter. Nuts Add other Nuts such as walnuts, pecans, hazlenuts. Spices Add Spices. Ground Cardamom works really well.
How to serve
You can serve these Brownies in 3 ways:- As they are
- With a drizzle of Cream
- With a scoop of Vanilla Ice Cream.
How to store brownies
Fridge These Brownies keep well in an airtight container or tin in the fridge or on the counter top for a week. If it is particularly hot where you are, keep them in the fridge. Freezer Pistachio Brownies freeze well up to 3 months in a good airtight container or wrapped in 2 layersof cling film followed by one layer of tin foil. Defrost To serve, defrost at room temperature for 2 - 3 hours before serving.
Faqs
When are Brownies undercooked?
The very nature of brownies can make it difficult to judge when they are baked. However, there is such a thing as an undercooked Brownie. Their internal temperature should not be lower then 73 C/165 F.Why are my Brownies dry?
Dry brownies are usually down to over baking. Incorrect storage also dries them out. If you do over bake them, slightly reheat the, in the microwave before serving.Nutrition
Calories: 211kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 33mgSodium: 59mgPotassium: 119mgFiber: 2gSugar: 15gVitamin A: 221IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
