Best Chocolate Pistachio Brownies Recipes

Chocolate Pistachio Brownies image

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 image

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 image

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.