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Pistachio and Chocolate Chip Brownies Recipe

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3.9 from 6 reviews

This Pistachio Brownies recipe combines the rich, deep flavor of dark chocolate with the crunchy texture and nutty aroma of toasted pistachios. These moist, fudgy brownies are studded with milk chocolate chips for added sweetness and topped with toasted pistachios to enhance the nutty profile. Perfectly balanced with a hint of vanilla and an indulgent buttery base, these brownies are chilled overnight to achieve the perfect sliceable texture. Ideal for dessert lovers craving a decadent, nutty twist on classic brownies.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes plus overnight chilling
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Chocolate 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)

Egg Mixture

  • 6 medium free-range eggs, room temperature, beaten
  • 1 tbsp vanilla extract

Add-ins

  • 200 g shelled pistachios
  • 150 g milk chocolate chips

Instructions

  1. Preheat the Oven: Set the oven to 170°C (340°F) or 150°C (fan-assisted) to prepare for toasting the pistachios.
  2. Toast Pistachios: Spread shelled pistachios on a baking sheet and toast them in the oven for 10 minutes to enhance their flavor and crunch. After toasting, transfer to a plate and let them cool.
  3. Prepare the Baking Tin: Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin with baking paper.
  4. Adjust Oven Temperature: Increase the oven temperature to 180°C (350°F) or 160°C (fan-assisted) for baking the brownies.
  5. Melt Chocolate and Butter: In a large heatproof bowl, combine cubed salted butter and chopped dark chocolate. Melt gently until smooth using either a microwave in 30-second bursts with stirring or a double boiler method with simmering water underneath the bowl.
  6. Add Sugar: Stir in the caster sugar while the chocolate mixture is warm. The mixture will thicken and may appear grainy, which is normal.
  7. Incorporate Eggs and Vanilla: Allow the mixture to cool slightly until only warm, then whisk in the beaten eggs and vanilla extract until smooth and well combined.
  8. Fold in Flour: Sift the plain flour into the bowl, then gently fold it through the chocolate mixture until just evenly combined to avoid overmixing.
  9. Add Pistachios and Chocolate Chips: Stir in the toasted pistachios and milk chocolate chips evenly throughout the batter.
  10. Pour Batter and Level: Transfer the brownie batter into the prepared cake tin and level the surface with a spatula.
  11. Bake: Bake in the preheated oven for 35-40 minutes until the top is set but a skewer inserted into the center comes out with sticky crumbs.
  12. Cool and Chill: Remove the tin from the oven, place it on a wire rack to cool completely, then refrigerate overnight to firm up.
  13. Slice and Serve: Using a sharp serrated knife, cut the chilled brownies into 15 neat squares (5 by 3 pattern) and serve.

Notes

  • Toasting pistachios is optional but highly recommended for enhanced flavor and crunch.
  • Ensure eggs are at room temperature to avoid curdling when mixed with warm chocolate.
  • Do not overbake; the brownies should be fudgy with sticky crumbs on the skewer.
  • Chilling overnight helps brownies set and become easier to slice cleanly.
  • You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.

Find it online: https://cheftinaskitchen.com/pistachio-and-chocolate-chip-brownies-recipe/