Deep Chocolate Pistachio Brownies Recipes

DEEP CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
• Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely.

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.