11 Feb Pistachio Brownies Recipe
6 oz dark chocolate, chopped
1/2 cup unsalted butter + 1tbls
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1/2 teaspoon salt
1 cup flour 1 cup pistachios, chopped
Preheat oven to 350 degrees F.
Prepare an 8×8 baking dish by buttering the bottom with 1 tbls butter. Place a sheet of parchment paper on top of the butter to cover the bottom of the pan. Allow for 2 inches of the parchment paper to hang over two of the pan sides. This will help to lift the brownies out later.
Place chocolate and butter in a heat proof bowl. Fill a small saucepan with water until it is about 1/4 full. Bring to a rolling boil. Place the heat proof bowl on top of the sauce pan to create a double boiler. Stir chocolate and butter until melted and smooth. Remove from heat and whisk in sugars. Don’t worry if the mixture is a little grainy, it will smooth out as you add the eggs. Add eggs one at a time and whisk in between each addition. Whisk just enough to combine each egg. Sprinkle flour and salt on top of the mixture and gently fold in. Fold in 3/4 cup of the pistachios.
Transfer batter to the prepared baking dish and smooth out. Sprinkle the top with the remainder 1/4 cup of pistachio. Place in oven and bake until a toothpick comes out of the center clean, about 35 minutes. Remove from oven and let cool enough to handle. Remove from pan and set on a wire rack to cool completely. Slice into 16 squares.