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Pistachio Brownies Recipe

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4 from 70 reviews

Deliciously fudgy pistachio brownies layered with a crispy kataifi pistachio filling and topped with a smooth milk chocolate ganache. This recipe combines rich cocoa brownies with the nutty flavor of pistachios and the delicate crunch of kataifi pastry, finished with a luscious chocolate topping for an irresistible dessert treat.

Ingredients

Brownie Layer

  • 6 Tablespoons (85g) Unsalted Butter, cubed
  • 2 Tablespoons + 2 Teaspoons Neutral Oil such as canola, vegetable, or avocado
  • 1 Cup (200g) Granulated White Sugar
  • ½ Teaspoon Salt
  • ⅔ Cup (56g) Cocoa Powder
  • 2 Whole Large Eggs, room temperature
  • 1 Teaspoon Vanilla Extract
  • ½ Cup (60g) All-Purpose Flour

Pistachio Filling

  • 1 Cup Homemade Pistachio Cream or Store-Bought
  • 3 Cups (120g) Kataifi, measured after cutting
  • 3 Tablespoons Unsalted or Salted Butter

Milk Chocolate Ganache

  • 7 Ounces (198g) Milk Chocolate Bar, finely chopped
  • ⅓ Cup + 1 Tablespoon (90g) Heavy Cream

Optional Dark Chocolate Ganache

  • 7 Ounces (198g) Dark Chocolate Bar, finely chopped
  • ¾ Cup + 2 Tablespoons (198g) Heavy Cream

Instructions

  1. Preheat Oven & Prep Pan: Set a rack in the center of your oven and preheat it to 325ºF (162ºC). Line an 8-inch (20cm) square baking pan with parchment paper, ensuring you leave an overhang on the sides to easily lift out the brownies after baking.
  2. Make Brownie Layer: In a small saucepan over medium-low heat, combine the cubed unsalted butter, neutral oil, granulated sugar, and salt. Stir until the butter has melted and the mixture is combined. Remove from heat and sift in the cocoa powder, stirring until just combined. Whisk in vanilla extract, then add the eggs one at a time, whisking after each addition until the mixture is thick and glossy. Finally, sift in the all-purpose flour and fold gently with a rubber spatula until just combined.
  3. Bake Brownies: Pour the brownie batter evenly into the prepared pan and bake in the preheated oven for 19 to 22 minutes. Test for doneness by inserting a toothpick – it should come out with moist crumbs for fudgy brownies. Once done, let the brownies cool completely on a wire rack or chill in the fridge for faster cooling.
  4. Make Pistachio Cream: Prepare homemade pistachio cream as desired, or use store-bought pistachio cream. Set aside 2 tablespoons for garnish, if desired.
  5. Prepare Pistachio Filling: Cut thawed kataifi into small pieces approximately ¼ inch to ½ inch (6 to 12 mm). In a large frying pan, melt butter over medium-low heat. Add the kataifi and cook, stirring constantly for 12 to 15 minutes, until golden and crispy. Turn off the heat and stir in the pistachio cream until well combined.
  6. Add Pistachio Filling: Spread the pistachio filling evenly over the cooled brownie layer in the baking pan.
  7. Make Ganache: Finely chop the chocolate bar (milk chocolate, or dark chocolate if preferred). Heat the heavy cream in a small saucepan until it just simmers at about 180ºF (82ºC). Remove from heat and add the chopped chocolate to the cream, letting it sit undisturbed for 4 to 5 minutes. Gently stir until smooth and glossy.
  8. Add Ganache Layer: Pour and spread the ganache evenly over the pistachio filling layer.
  9. Garnish: Swirl the reserved pistachio cream into the ganache layer with a knife or skewer. Sprinkle ground pistachios on top for extra texture and presentation. Chill the assembled brownies in the fridge for 30 to 45 minutes or until the ganache is fully set.
  10. Serve: Use the parchment paper overhang to lift the brownies from the pan. Slice into squares and enjoy the layered pistachio brownie decadence.

Notes

  • Store-Bought Pistachio Cream: If your pistachio cream is very sweet, balance the flavor by adding a pinch of salt, some pistachio butter, or tahini to the filling. Alternatively, opt for a dark chocolate ganache to contrast the sweetness.
  • Storage: Store pistachio brownies in an airtight container. They keep well at room temperature for up to 3 days or refrigerated for up to one week. These brownies can be enjoyed straight from the fridge or allowed to come to room temperature before serving.

Find it online: https://flavorspath.com/pistachio-brownies-recipe/