Pistachio-topped Dark Chocolate Fudge Brownies

Dry to the touch but moist and chewy inside, these decadently addictive pistachio-topped dark chocolate fudge brownies are so easy to make. Double the recipe for twice the fun!

We’ve been baking brownies for years often using only one basic recipe. It’s so good there’s never been any reason to go looking for a new one. What we add to the basic brownie dough has, however, changes from time to time. The most recent incarnation is topped with pistachio nuts.

Alex made these. We’re loving pistachio these days, we often keep a generous stock in the freezer and since it’s her father’s favorite nut, Alex asked if she could use some to make brownies. Why not? I haven’t tried a nut that doesn’t taste good in brownies and it was about time we found out if that observation was true for pistachio as well.

Pistachio-topped Dark Chocolate Fudge Brownies

Course: Dessert, Snack

Cuisine: American

Keyword: brownies, dark chocolate

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 16 2-inch square brownies

Author: Connie Veneracion

Ingredients

• 125 grams dark chocolate cut into small pieces
• 1/2 teaspoon instant coffee granules
• 65 grams butter cut into small pieces plus 1 tablespoon for greasing the pan
• 3/4 cups sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cups all-purpose flour
• 1/3 to 1/2 cup pistachio nuts lightly toasted and roughly chopped

Instructions

• Preheat the oven to 350F.
• Lightly butter the bottom and sides of an 8" x 8" pan. Line with baking paper, leaving a two-inch overhang. Butter the baking paper.
• Place the chocolate, coffee and butter in a large glass mixing bowl. Heat in the microwave, at MEDIUM heat, for three to four minutes or until softened. Alternatively, use a double boiler and melt over hot water. Beat the chocolate and butter until smooth. Cool.
• Add the eggs and mix until smooth.
• Add the sugar and salt. Mix. Stir in the vanilla extract.
• Add the flour. Mix until smooth. Pour into the prepared pan.
• Sprinkle the chopped pistachio nuts on top of the brownie batter.
• Bake for 25 to 30 minutes at 350F or until a toothpick inserted at the center comes out with very few crumbs.
• Place the pan on a rack. Cool.
• Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a cutting board.
• Cut into two-inch squares.

Cook's Notes

To store the brownies, arrange in a single layer in a container. Cover tightly and refrigerate. Reheat for 15 seconds in the microwave before serving.

If your container is rather small and won't fit all the brownies in a single layer, make a layer, top with non stick paper then form another layer on top.

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