Description
Enjoy these rich and fudgy pistachio brownies, combining chocolatey goodness with crunchy pistachios for a unique treat. Perfect for any occasion, they are sure to impress with their delightful flavor and texture!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
- 1/2 cup semi-sweet chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by lining it with parchment paper.
- In a medium saucepan, melt the butter over low heat, stirring occasionally. Once melted, remove from heat and let cool slightly.
- In a large mixing bowl, combine the melted butter and granulated sugar, whisking until smooth and glossy.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined.
- Fold in the chopped pistachios and chocolate chips (if using).
- Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick at the 25-minute mark.
- Once baked, remove from the oven and let cool in the pan for 10-15 minutes before lifting out using the parchment paper.
- Cut the brownies into squares or rectangles and dust with powdered sugar if desired. Serve warm with a scoop of vanilla ice cream and garnish with extra chopped pistachios.
Notes
- For a richer flavor, consider using high-quality cocoa powder.
- Feel free to adjust the amount of pistachios and chocolate chips based on your preference.
- These brownies can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes