Pistachio-topped Dark Chocolate Fudge Brownies
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 16 2-inch square brownies
- 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
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.
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.