Best 3 Chocolate Pistachio Brownies Recipes

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Welcome to the delectable world of chocolate pistachio brownies, a delightful treat that tantalizes the senses with its rich, indulgent flavors and textures. These brownies are a harmonious blend of cocoa's deepness and pistachio's nutty essence, resulting in a symphony of taste that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to create the ultimate chocolate pistachio brownies. From selecting the finest ingredients to mastering the art of folding and baking, we'll guide you through every step of the process. So, prepare to embark on a culinary journey that will yield the most irresistible chocolate pistachio brownies you've ever tasted.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PISTACHIO BROWNIES



Chocolate Pistachio Brownies image

I got this out of a cook book that I bought on sale at the BX on base. When I saw these brownies in it I was instantly in love. I baked them the very same day, and WOW, what a brownie. They are so very fudgey and moist, just like a brownie should be. :)

Provided by MizEmerilLagasse

Categories     Bar Cookie

Time 45m

Yield 12 Bars

Number Of Ingredients 8

5 1/2 ounces dark chocolate, broken into pieces
1 cup butter, softened
2 cups self-rising flour
1/2 cup superfine sugar
4 eggs, beaten
2 3/4 ounces pistachio nuts, chopped
3 1/2 ounces white chocolate, coursely chopped
confectioners' sugar, for dusting

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.

DEEP CHOCOLATE & PISTACHIO BROWNIES



Deep Chocolate & Pistachio Brownies image

Found in Family Circle. These have such a nice deep flavor of chocolate and the addition of some espresso does not hurt one bit! I could not find mini Hershey Kisses so I used some Nestle Semisweet Chocolate Chips and they worked fine.

Provided by HokiesMom

Categories     Dessert

Time 50m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, cut into pieces (1 stick)
8 ounces bittersweet chocolate, chopped
3/4 cup light brown sugar, packed
3/4 teaspoon espresso powder
3 eggs
1 teaspoon vanilla
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup chocolate chips (recipe calls for mini Hershey Kisses)
1/2 cup shelled pistachios, coarsely chopped
extra chopped pistachios (to garnish) (optional)

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.

CHOCOLATE CARDAMOM BROWNIES WITH CHOCOLATE PISTACHIO ICING



Chocolate Cardamom Brownies With Chocolate Pistachio Icing image

I love cardamom! I can't get enough of it, so I modified two other 'Zaar recipes (32204 and 97213) to satisfy my cardamom craving. Voilà, one more way to enjoy the subtle delights of cardamom.

Provided by jo_mama

Categories     Dessert

Time 40m

Yield 24 brownie bites, 24 serving(s)

Number Of Ingredients 12

1 cup butter (melted)
1 cup unsweetened cocoa powder
2 cups sugar
4 eggs
4 teaspoons vanilla extract
2 teaspoons cardamom (the longer its been in your spice drawer, the more you should use)
1 cup flour
1/2 teaspoon salt
6 ounces semisweet chocolate (for ganache icing)
1/2 cup heavy whipping cream (for ganache icing)
1 tablespoon butter (for ganache icing)
1 cup pistachios (hulled and roughly chopped)

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.

### Key Ingredients: - For the Pistachio Crust: - 1 cup (140g) shelled unsalted pistachio, finely ground - 1/2 cup (56g) all-purpose four - 1/4 cup (50g) unsalted butter, melted - Pinch of salt - For the Chocolate Filling: - 10 ounces (280g) bittersweet chocolate, finely chocolate, finely chocolate - 1 cup (240ml) heavy cream - 1/4 cup (28g) light corn syrup - 2 large egg yolks - 2 large eggs - 1/4 cup (50g) unsalted butter, cut into small pieces - 1/2 cup (60g) finely ground chocolate covered espresso coffee or espresso powder (you can use finely ground chocolate covered coffee) - For the Ganache: - 1 cup (240ml) heavy cream - 8 ounces (226g) bittersweet chocolate, finely chocolate, finely chocolate - 2 tablespoons (28g) unsalted butter, cut into small pieces - 1/4 cup (30g) finely ground chocolate covered espresso coffee or espresso powder (you can use finely ground chocolate covered coffee) ### Step-by-Step Instructions: 1. **Make the Pistachio Crust:** - Preheat the over to 350°F (175°C). - Line a 9-inch (23cm) springform pan with parchment paper. - In a medium bowl, whisk ground pistachio, all-purpose four, melted butter, and salt together. - Press the mixture into the bottom of the prepared pan, making sure to press it evenly. - Bake the crust for 10-12 minutes or until it is set. - Let it cool completely before adding the chocolate fillings. 2. **Make the Chocolate Filling:** - Place the chocolate in a heatproof bowl over a saucepan of simmering water, stirring frequently until the chocolate has melted. - In a medium bowl, whisk the heavy cream and corn syrup together. - Gradually whisk the hot cream mixture into the melted chocolate. - In a separate bowl, whisk together the egg yolks, eggs, and salt. - Slowly whisk the egg mixture into the chocolate mixture until combined. - Place the mixture through a fine-meshed sieve or chinois into a clean bowl. - Stir in the chocolate espresso coffee and set the batter for about 10 minutes. - Pour the chocolate batter over the cooled pistachio crust. - Bake for 35-40 minutes, or until the center of the pie is just set. - Let the pie cool completely before topping it with the chocolate ganache. 3. **Make the Ganache:** - Place the heavy cream in a saucepan and bring it to a simmer over medium heat. - Place the chocolate in a heatproof bowl. - Pour the hot cream over the chocolate and let it sit for a minute before stirring until the chocolate has melted. - Add the butter and chocolate espresso coffee and mix until combined. - Let the ganache cool for a few minutes before pouring it over the cooled chocolate pie. - Refrigerate the pie for at least 4 hours or better yet, refrigerate it over night before serving. ### Serving Suggestions: - Serve the pie chilled with fresh berries, whipped cream, or a scoop of vanilla ice cream. - Decorate the pie with shaved chocolate, pistachio, or a sprinkle of espresso powder before serving. ### Helpful Hints: - To ensure the pie sets properly, make sure to let the chocolate batter rest for at least 10 minutes before pouring it onto the crust. - When making the chocolate ganache, don't let the cream boil. As soon as it starts to simmer, remove it from the heat and pour it over the chocolate. - To prevent the pie from cracking, let it cool completely before topping it with the ganache. - For a richer chocolate experience, use dark chocolate instead of bittersweet chocolate.

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