Fudgy Pistachio Cream Brownies
Tender and fudgy, with a rich cocoa base, swirled with pistachio cream and topped with chopped pistachios for a buttery crunch and a subtle savory note that balances the sweetness.
Servings 16 2x2 brownies
Ingredients
- 1/2 Cup (113g) Unsalted butter, cut into 1/2-inch pieces
- 1/3 Cup (60g) Semi-sweet chopped dark chocolate
- 1/2 Cup (45g) Unsweetened natural cocoa powder
- 1/4 Cup (60ml) Boiling water
- 1 1/4 Cup (250g) Sugar
- 2 Large Eggs, at room temperature
- 1/2 Cup (60g) Unbleached All-purpose flour
- 1/8 teaspoon Baking powder
- 1 Cup Pistachio cream, divided
- 1 Cup (170g) Milk chocolate chips (or chopped milk chocolate)
- 1 Cup (150g) Chopped roasted pistachios
Instructions
- Preheat your oven to 335°F and line one 8x8-inch brownie pan with parchment paper. Make sure the parchment paper hangs over two opposite sides of the pan for easy removal.
- Measure the butter (113g) and the dark chocolate (60g) into a large heatproof bowl, and melt in the microwave using 30 seconds increments.
- Add the cocoa powder (45g), then pour over the boiling water and mix until smooth.
- Mix in the sugar (250g), followed by the eggs (2).
- Mix the flour (60g) and the baking powder (1/8 teaspoon) then add it to the chocolate mixture.
- Fold in 1/2 cup of the pistachio cream but not all the way, count three folds.
- Fold the chocolate chips
- Pour the batter into your prepared pan, use an off set spatula to spread it into an even layer.
- Dot the batter with the remaining 1/2 cup of pistachio cream, then use a toothpick to swirl it. Sprinkle the chopped pistachios on top.
- Bake for 25-28 minutes, over the middle oven rack, until the a toothpick comes out from the center of the pan with a few very moist (like clumped batter) crumbs.
- Remove from the oven and set aside to set until completely cool, about 2-3 hours.
- Use the access parchment paper to remove the brownie from the pan onto a slicing board, and slice to 9, 12, or 16 bars.
- Store in an airtight container for up to 5 days, or freeze wrapped ina plastic wrap and a freeze sealed bag for up to 3 weeks.
Notes
- Store at room temperature for up to three days, or freeze for up to three weeks.
- You can slice the cake into 9, 12, or 16 bars.
- Use room temperature eggs, and make sure the batter mixture is not too hot before adding the eggs.
- Swirl the first portion of the pistachio cream only three times, if your cream is too thick, warm it for about 20 seconds, or mix it with 2 tablespoons of the batter to thin it.