Pistachio Brownies

I was going to stop with the pistachio videos. But the other day a brand sent me a bunch of pistachio cream…4 kg to be specific.

So I made another pistachio recipe.

PISTACHIO BROWNIES WOOHOO.

A close up of the top of the pistachio brownies.

Video Tutorial

The brownie batter

We’re going to start by making the brownie batter.

If you wanted to make things easier, you could use a brownie mix, then just add some pistachio cream and chopped pistachios…then you have pistachio brownies.

But if you are making the brownie batter from scratch, these are the ingredients you will need:

  • Unsalted butter – I always use unsalted butter and add salt separately, so I can control the amount of salt in the recipe. But salted butter works too, just don’t add any extra salt.
  • Dark chocolate – make sure to use dark chocolate and not milk. Milk chocolate will just add a lot of sweetness and not enough chocolate flavour. So dark chocolate works best. 
  • Eggs
  • Sugar – I used a mixture of white sugar and brown sugar. The brown sugar is going to add a lot of fudginess and flavour. The white sugar is going to give your brownies a crispy top.
  • Plain flour – also known as all purpose flour.
  • Cocoa powder
  • Salt

And then you’ll need pistachio cream and some pistachios.

I also added chocolate chips, just for fun.

The ingredients needed to make the pistachio brownies.

The pistachio cream

The star of the show is the pistachio cream.

I use this in a lot of recipes. All this time I have been calling it pistachio spread.

I didn’t realise that I was incorrect, it is called pistachio spread.

I was planning to stand my ground and continue to call it pistachio spread. But I decided to just call it what it is, so pistachio cream.

Anyway, I got distracted.

Any pistachio cream works. 

My go to is the pistachio cream from the brand ‘Black Milk’, this is what I used today.

Or I also really like the one from a brand called ‘Pisti’. Both are great.

But again, any works. Use whichever is easiest for you to find.

The brownie batter inside of the tin, before being baked.
The brownie inside of the tin, after being baked.

Leaving the brownie to chill

Once the brownie has baked, LEAVE IT TO CHILL.

I recommend putting it in your fridge for about an hour before taking it out of the tin and cutting it.

I think it’s always important to leave brownies to chill after they have been baked.

They are too soft to cut into at first. You will get a much better texture and way nicer slices after you have left the brownie in your fridge for a bit.

But then afterrrrrr, the pistachio brownies are finally done you can dig in.

Another shot of the top of the pistachio brownies.

Here are a few other brownie recipes you also need to try:

Pistachio Brownies

5.0 from 1 vote

Ingredients

  • 140 g unsalted butter

  • 85 g dark chocolate

  • 3 eggs

  • 120 g granulated sugar

  • 120 g soft light brown sugar

  • 60 g plain flour

  • 30 g cocoa powder

  • 1/4 teaspoon salt

  • 150 g pistachio cream

  • Some chopped pistachios, to sprinkle on top

  • Some chocolate chips, also to sprinkle on top

Directions

  • Start by pre-heating your oven to 180c. Also grease and line an 8 inch square cake tin.
  • In a pot, add the butter and dark chocolate. Place this onto medium heat and heat until melted. You can also just do this in your microwave. Leave this aside to cool down.
  • In a large bowl, add the eggs, granulated sugar and brown sugar. Whip these together until your mixture lightens in colour and increases in volume slightly. This will take about 2 minutes.
  • Pour the cooled melted butter and chocolate mixture into this, whisk this in.
  • Add the flour, cocoa powder and salt, whisk just until combined.
  • Pour this into your prepared cake tin.
  • Melt your pistachio cream in your microwave slightly, then drizzle this over your brownie batter. Use a knife or skewer to swirl this around.
  • Now sprinkle your chopped pistachios and chocolate chips over this.
  • Place this into your pre-heated oven and bake for around 50 minutes to 1 hour, or until a toothpick inserted into the centre comes out with a few moist crumbs on it.
  • Once baked, I sprinkled some flaky salt over the brownie, this is optional.
  • Leave to cool at room temperature for about 20 minutes, then leave in your fridge to cool and set up for about an hour.
  • Now you can cut the brownie into pieces and enjoy!
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *