Description

Decadent Pistachio Brownies combining rich dark chocolate and crunchy toasted pistachios for a delightful treat. These brownies feature a perfect balance of gooey texture and nutty flavor, elevated by milk chocolate chips for added sweetness and richness. Ideal for chocolate lovers looking for a twist with the nutty crunch of pistachios.

Ingredients

Chocolate and Butter Mixture

400 g dark chocolate, chopped
280 g salted butter, cubed

Dry Ingredients

450 g white caster sugar (superfine sugar)
170 g plain white flour (all purpose flour)

Wet Ingredients

6 medium free range eggs, beaten (room temperature)
1 tbsp vanilla extract

Nuts and Extras

200 g pistachios, shelled weight
150 g milk chocolate chips

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Instructions

Preheat and Toast Pistachios: Preheat your oven to 170°C (340°F), or 150°C fan-assisted. Spread the shelled pistachios evenly on a baking sheet and toast them for 10 minutes. This step enhances their flavor and crunch. Once toasted, transfer them to a plate to cool.
Prepare Baking Tin: Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin with parchment paper, ensuring it fully covers the base and sides for easy removal.
Increase Oven Temperature: Raise the oven temperature to 180°C (350°F), or 160°C fan-assisted, to get ready for baking the brownies.
Melt Chocolate and Butter: In a large heatproof bowl, combine the cubed salted butter and chopped dark chocolate. Gently melt the mixture either by microwaving in 30-second bursts with stirring between each or by placing the bowl over a pan with boiling water (double boiler method). Stir frequently until smooth and fully melted.
Add Sugar and Whisk: Incorporate the sugar into the melted chocolate and butter mixture and whisk thoroughly. The mixture will thicken slightly with a grainy texture, which is normal.
Incorporate Eggs and Vanilla: Allow the mixture to cool to a slightly warm temperature if it is hot, then add the beaten eggs and vanilla extract. Whisk until the batter is smooth and uniform.
Fold in Flour: Sift the plain white flour into the bowl and gently fold it in using a spatula until just combined, being careful not to overmix to maintain brownie texture.
Add Nuts and Chocolate Chips: Stir in the toasted pistachios and milk chocolate chips evenly into the batter.
Pour Batter into Tin: Transfer the brownie batter into the prepared cake tin and level off the surface with a spatula to ensure even baking.
Bake the Brownies: Bake in the preheated oven for 35-40 minutes. The brownies are done when a skewer inserted into the center comes out with sticky crumbs, not clean, indicating a fudgy texture.
Cool and Chill: Once baked, place the tin on a wire rack to cool to room temperature. Then, refrigerate the brownies overnight to set and enhance flavor and texture.
Slice and Serve: Using a sharp, serrated knife, slice the chilled brownies into 15 neat squares arranged in a 5 by 3 pattern. Serve and enjoy your rich pistachio brownies.

Notes

Toasting pistachios is optional but highly recommended for extra flavor and crunch.
Using room temperature eggs ensures the batter doesn’t curdle when mixed with warm chocolate.
Chilling the brownies overnight improves the texture and makes slicing easier.
Be careful not to overbake; brownies should be set but still moist in the center.
A serrated knife helps in cutting clean squares without crumbling.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American