Pistachio Brownies

These pistachio brownies always impress and are so, so good! 

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Anyone who knows me knows that I love pistachio everything. It’s one of my favorite flavors of gelato and pistachio cake is one of my favorites to make for the holiday season. However, one of my go-to simple and easy-to-make desserts is always brownies. What can make velvety (is that a word?) chocolate brownies even better? Yes, you guessed it—pistachio! These pistachio brownies always impress and are so, so good!

Follow the simple recipe below.
Buon Appetito!

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Pistachio Brownies

8 Tbsp (115g) butter
6 oz (170g) chopped dark chocolate
1/3 cup (70g) unsweetened cocoa powder
3 large eggs
1 cup (225g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
1 cup pistachio cream (can use pistachio nut butter or spread)
coarsely chopped pistachios

Preheat the oven to 350 degrees (175 C). Butter and flour the bottom and sides of a 8×8 or 9×13 baking pan.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly with a wooden spoon over low heat until the chocolate is almost completely melted. Remove from heat while continuing to stir. Whisk in the cocoa powder until smooth. Add each egg one at a time. Stir in the sugar and vanilla. Add the flour.

Pour the batter into the prepared pan. Drop heaping spoonfuls of the pistachio cream evenly spaced over the batter. Using a knife, drag the cream making swirling motions with your hand. Sprinkle the top with the chopped pistachios.

Bake for about 40 minutes until the center feels just-slightly firm (do not over-bake). Remove from the oven and cool completely before slicing.

*These can be made a day in advance and are just as tasty the next day.

This recipe is adapted from Dulce de Leche Brownies by David Lebovitz, author of A Sweet Life in Paris.