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Pistachio Brownies Recipe

Pistachio Brownies Recipe
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★★★★★

5 from 10 reviews

Delight in the rich, decadent layers of these Pistachio Brownies featuring a fudgy chocolate brownie base, a luscious homemade pistachio cream filling mixed with crispy kataifi pastry, and topped with a smooth milk chocolate ganache. A perfect blend of textures and flavors, garnished with ground pistachios to add a satisfying crunch.

Ingredients

Scale

Brownie Layer

  • 6 Tablespoons (85g) Unsalted Butter, cubed
  • 2 Tablespoons + 2 Teaspoons Neutral Oil (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 Pistachio Cream
  • 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

Alternative 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 the oven and preheat it to 325ºF (162ºC). Line an 8-inch (20cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Make Brownie Layer: In a small saucepan over medium-low heat, combine the unsalted butter, neutral oil, granulated sugar, and salt. Stir until the butter melts and sugars dissolve. Remove from heat, sift in cocoa powder, and whisk until just combined. Add the vanilla extract and eggs one at a time, whisking well after each addition. The mixture will be thick and glossy. Sift in the all-purpose flour and using a rubber spatula, fold in until just combined, being careful not to overmix.
  3. Bake Brownies: Pour the brownie batter evenly into the prepared pan. Bake for 19 to 22 minutes until an inserted toothpick comes out with moist crumbs for a fudgy texture. Once baked, let the brownies cool completely on a wire rack or refrigerate for faster cooling.
  4. Prepare Pistachio Cream: While the brownies bake and cool, prepare your homemade pistachio cream. If using store-bought, proceed to the next step.
  5. Make Filling: Cut the thawed kataifi pastry into small pieces roughly ¼ to ½ inch (6 to 12 mm) in size. Melt the butter in a large frying pan over medium-low heat. Add the kataifi and continuously stir for about 12 to 15 minutes until golden brown and crispy. Turn off the heat, then stir in the pistachio cream until fully combined. Save about 2 tablespoons of the pistachio cream if you’d like to swirl it into the ganache later.
  6. Add Pistachio Filling: Spread the warm pistachio-kataifi filling evenly over the cooled brownie layer, creating a smooth layer of nutty goodness.
  7. Make Ganache: Finely chop the desired chocolate (milk or dark) and place in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer (about 180ºF or 82ºC), then pour the hot cream over the chopped chocolate. Let stand undisturbed for 4 to 5 minutes to allow the chocolate to melt. Stir gently until smooth and glossy.
  8. Add Ganache Layer: Spread the chocolate ganache evenly over the pistachio filling layer. If reserved, gently swirl in the leftover pistachio cream into the ganache for a marbled effect.
  9. Garnish and Chill: Sprinkle ground pistachios generously over the ganache layer for extra texture and decoration. Chill the assembled brownies for 30 to 45 minutes or until the ganache is set. Once chilled, slice into squares and enjoy this decadent treat!

Notes

  • Store-Bought Pistachio Cream: If your store-bought pistachio cream is very sweet, balance it by adding a small pinch of salt, some pistachio butter, or a bit of tahini. Alternatively, use a dark chocolate ganache to counterbalance sweetness.
  • Storage: Store pistachio brownies in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to one week. They taste delicious cold straight from the fridge or at room temperature.

Nutrition

Keywords: Dubai chocolate brownies, Dubai chocolate cheesecake, Dubai chocolate pistachio brownies, pistachio brownies, pistachio cheesecake, pistachio chocolate bars

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