Chocolate Pistachio Brownies Recipes

CHOCOLATE PISTACHIO BROWNIES

Steps:

• Preheat oven to 350F.
• Lightly grease a 9-inch baking pan and line with wax paper Melt the chocolate and butter in a heatproof bowl over a pan or gently simmering water.
• Let cool slightly Sift the flour into a seperate bowl and stir in the suagr Stir the eggs into the melted chocolate mixture, then pour this into the flour mixture, beat well.
• Stir in the nuts and white chocolate, then pour into the prepared baking pan and spread to the corners Bake for 30-35 minutes, or until firm to the touch.
• Let cool into the pan for 20 minutes and then turn out onto a wire rack to cool completely.
• Cut into 12 bars and dust with confectioner's sugar.

CRANBERRY-PISTACHIO BROWNIES

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time. Fold in the flour, cinnamon and cranberries.
• Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top. Bake for 25-30 mins. Cut into squares while still warm. Will keep in an airtight container for up to a week.

PISTACHIO BROWNIE TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.

CHOCOLATE CARDAMOM BROWNIES WITH CHOCOLATE PISTACHIO ICING

Steps:

• Preheat over to 350°F.
• Grease two 8x8 glass pans or one larger pan.
• In a large bowl, combine the butter and cocoa powder.
• Add sugar, mix well.
• Add eggs and stir until well combined.
• Add vanilla, cardamom, and salt, stir well. Add in flour (until combined), but do not overmix.
• Spoon mixture into pan(s) and bake for approximately 25 minutes (depending on pan size), until toothpick inserted into middle comes out clean.
• Set brownies on rack to dry.
• Once brownies are out of the oven, to make the ganache icing, using a double boiler, combine the chocolate, cream, and butter. Keep stirring until combined.
• Remove mixture from heat. Stir occasionally until cool. Spread over brownies. Top with chopped pistachios.

DEEP CHOCOLATE & PISTACHIO BROWNIES

Steps:

• Heat oven to 350°F Line an 8x8x2" baking pan with non-stick foil or parchment paper - leaving an edge so you can lift the brownies out of the pan later.
• In a large microwave safe bowl, combine butter and bittersweet chocolate. Microwave 1 minute, stir and then microwave for an additional 30 seconds. Stir until melted and smooth.
• Add sugar and espresso powder and mix until combined. Add eggs and vanilla and stir until eggs are incorporated.
• Stir in flour and salt until just combined.
• Fold in Kisses (or chocolate chips) and nuts.
• Pour into prepared pan and bake at 350F for 30-35 minutes.
• Cool 15 minutes and then using foil edges lift brownies from pan; cool completely on a wire rack.
• Cut into squares and garnish with additional chopped pistachios if desired.