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Pistachio Chocolate Brownies

Irresistible Pistachio Chocolate Brownies with a Crunchy Twist

These Pistachio Chocolate Brownies blend fudgy chocolate with crispy Kataifi pastry for a unique dessert experience.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Global
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted Butter You can use salted butter but reduce extra salt accordingly.
  • 3/4 cup Cocoa Powder Essential for delivering the deeply satisfying chocolate flavor.
  • 1 tsp Vanilla Extract Adds a lovely aroma to the brownies.
  • 1 cup Caster Sugar Sweetens the brownies for a chewy texture.
  • 2 large Eggs Acts as a binding agent for the brownies.
  • 1/2 cup Plain/All-Purpose Flour Forms the sturdy base of the brownies.
  • 1/4 tsp Salt Amplifies the flavors beautifully.
Topping
  • 1 cup Kataifi Pastry Adds a unique crunchy texture.
  • 1/2 cup Pistachio Cream Star flavor; use high-quality cream for the best results.
  • 1 cup Milk Chocolate Used for the top layer.
  • 1/4 cup White Chocolate Creates an attractive feathering effect.
  • 2 tbsp Extra Pistachio Cream for Decoration Enhances the visual appeal.

Equipment

  • Oven
  • Mixing bowl
  • Baking Pan
  • Wire rack
  • microwave
  • Heatproof bowl

Method
 

Instructions
  1. Preheat your oven to 180°C (350°F) and line an 8”x 8” baking pan with parchment paper.
  2. In a heatproof bowl, melt the unsalted butter, cocoa powder, and vanilla extract until smooth.
  3. In a large mixing bowl, whisk the eggs and caster sugar until pale and well combined, then incorporate the melted mixture.
  4. Fold in the plain flour and salt into the chocolate batter until just combined.
  5. Pour the brownie batter into the prepared tin and bake for about 22-27 minutes.
  6. Allow the brownies to cool for about 10 minutes, then toast the kataifi pastry in a dry pan until golden.
  7. Spread the kataifi and pistachio cream mixture over the cooled brownies.
  8. Melt the milk and white chocolate separately, pour over the pistachio layer, and create a feathered pattern.
  9. Allow the brownies to set for at least 30 minutes before cutting into squares.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 90mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

These brownies are freezer-friendly and can be stored for up to 4 days at room temperature.

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