Description
Celebrate St. Patrick’s Day with these rich and fudgy pistachio brownies, combining the classic chocolate flavor with crunchy salted pistachios for a festive twist. These brownies are perfect for sharing and bring a delightful nutty crunch to the traditional brownie treat.
Ingredients
Scale
Brownie Batter
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- â…“ cup unsweetened cocoa powder
Add-ins
- 1 cup shelled salted pistachios, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly so the brownies won’t stick after baking.
- Melt Butter and Mix Sugars: In a saucepan over low heat, melt the unsalted butter. Once melted, stir in granulated sugar and brown sugar until the mixture becomes glossy and well combined.
- Add Eggs and Vanilla: Remove the saucepan from heat. Whisk in the eggs one at a time to ensure they are fully incorporated, then mix in the vanilla extract for flavor.
- Sift and Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and unsweetened cocoa powder to remove lumps. Gently fold this dry mixture into the wet ingredients until just combined, avoiding overmixing to keep brownies tender.
- Add Pistachios: Carefully fold in the chopped salted pistachios, distributing them evenly throughout the batter to provide crunch and flavor in every bite.
- Bake the Brownies: Pour the batter into the prepared baking dish, smoothing the top if needed. Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into 12 squares to serve.
Notes
- For extra fudgy brownies, slightly underbake them and remove when the toothpick still has moist crumbs.
- You can substitute salted pistachios with unsalted and add a pinch of salt to the batter if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allowing the brownies to cool fully ensures they cut cleanly without crumbling.
