Chocolate Pistachio Brownies
These fudgy pistachio brownies have a shiny crinkly top, pistachio cream swirls, and crunchy pistachios for flavor and crunch.
Equipment
- 1 Electric hand mixer or stand mixer with paddle attachment
- 1 9X9-inch square baking pan 8X8 works too
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Ingredients
- 170 grams dark chocolate chocolate chips or chocolate bar
- 113 grams unsalted butter
- 250 grams granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 120 grams all purpose flour
- 25 grams Dutch-processed cocoa powder
- ½ teaspoon salt
- 85 grams pistachio cream
- 50 grams chopped pistachios salted or unsalted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease or line a 9X9-inch square baking pan with parchment paper. Leave 2 inches hanging over the sides so the brownies are easy to remove.
- Microwave the chocolate and butter together in a large heatproof bowl in 30-second intervals. Stir after each interval until the mixture is completely melted.170 grams dark chocolate, 113 grams unsalted butter
- In a large bowl, beat the sugar, eggs, vanilla extract, and almond extract on medium-high speed using an electric mixer or stand mixer with the paddle attachment until pale and foamy.250 grams granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- With the mixer running, gradually stream in the melted chocolate mixture. Mix on medium speed until combined.
- Beat the flour, cocoa powder, and salt into the wet ingredients on low speed. Mix just until the white steaks of flour disappear, being careful not to overmix.120 grams all purpose flour, 25 grams Dutch-processed cocoa powder, ½ teaspoon salt
- Microwave the pistachio cream for about 30 seconds until runny. Pour the brownie batter into the prepared baking pan and dollop spoonfuls of pistachio cream over the batter. Then use a toothpick to make swirls.85 grams pistachio cream
- Sprinkle chopped pistachios on top of the batter. Bake for 25-30 minutes. A toothpick inserted in the center should come out with sticky crumbs attached but no wet batter.50 grams chopped pistachios
- Remove from the oven and let the brownies cool in the hot pan for 10 minutes. Carefully transfer to a wire rack to cool completely for 1 hour.
- Once cool, slice and enjoy!
Notes
Make sure to measure the flour and cocoa powder in grams with a kitchen scale for accuracy.
Whip the eggs and sugar well (until pale yellow and frothy) for a shiny brownie top.
Store in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1brownieCalories: 261kcalCarbohydrates: 30.6gProtein: 4.1gFat: 14.3gSaturated Fat: 6.9gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 4.9gTrans Fat: 0.2gCholesterol: 46.2mgSodium: 88.6mgPotassium: 170.3mgFiber: 2.5gSugar: 20.5gVitamin A: 233.3IUVitamin C: 0.1mgCalcium: 29.9mgIron: 2.2mg
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