Pistachio Brownies
These Pistachio Brownies take your favorite chewy, fudgy brownies to the next level. Filled with a luscious pistachio kataifi filling, topped with silky chocolate ganache, and finished with a drizzle of pistachio cream and a sprinkle of crushed pistachios, they are fudgy, nutty, and chocolatey, perfect for parties or a luxurious chocolate treat.
Equipment
- 1 medium sauce pan
- 1 whisk
- 1 Spatula
Ingredients
Brownie Bites
- 8 tablespoon (113 g) unsalted butter cold from the fridge is fine
- 3 tablespoon neutral oil
- ¾ cup (150 g) granulated sugar
- ⅓ cup (66 g) brown sugar packed
- ½ cup (50 g) dutch process cocoa powder (you can use unsweetened natural too)
- ½ cup (100 g) dark chocolate chopped (semi-sweet chocolate chips work too)
- 2 large eggs room temperature
- ⅔ cup (80 g) all purpose flour
- ½ teaspoon salt
Pistachio Kataifi Filling
- 100 g shredded kataifi dough cut into pieces, if not already.
- 1 tablespoon unsalted butter
- 120 g pistachio cream
- 1 tablespoon tahini
- pinch of salt
Chocolate Ganache
- 100 g semi-sweet chocolate chips
- 100 g heavy whipping cream
Topping
- pistachio cream
- crushed pistachios
Instructions
Brownie Bites
- Preheat the oven to 350℉ and prep your 24-cup mini muffin pan by greasing it with melted butter or spraying it with a baking spray. This will help release the brownies from the pan and prevent sticking.
- In a medium sauce pan over medium heat, melt the butter completely, then remove it from the heat and add in neutral oil, granulated sugar, brown sugar, dutch process cocoa powder, and dark chocolate.8 tablespoon (113 g) unsalted butter, 3 tablespoon neutral oil, ¾ cup (150 g) granulated sugar, ⅓ cup (66 g) brown sugar, ½ cup (50 g) dutch process cocoa powder, ½ cup (100 g) dark chocolate
- Return the sauce pan to the heat and stir until there are no clumps, and the chocolate has melted. This could take a couple minutes, but do not stop stirring. Continue to stir and do not burn. I use a spatula for this step, but you could also use a whisk.Note: Adding cocoa powder to melted butter blooms cocoa powder, which deepens the chocolate flavor.
- Remove the pot from the heat and let sit for 5-7 minutes for the mixture to cool.
- Once cooled, add both eggs and whisk vigorously for 1-2 minutes. At first the mixture will act like it wants to separate and look weird, but it will come together. Just trust the process. Whisk until it's smooth and glossy!2 large eggs
- Lastly, add the flour and salt and fold in using a spatula until just combined and all streaks of flour have been combined.⅔ cup (80 g) all purpose flour, ½ teaspoon salt
- Using a cookie scoop or a measuring spoon, pour batter into each muffin well, about ¾ to ⅔ full. The batter will fill all 24 wells.
- Bake for 13-15 minutes (start checking at 12 if your oven runs hot) until the brownie bites have risen and the tops are glossy and crinkly. Don't over bake.
- Let cool for 15 minutes, then press down into each brownie bite with the back of a measuring spoon to create a well (it's up to you how deep you want the well, but don't go too deep). Then let them cool completely.
- Once cooled, the best way I found to remove them is to twist the brownie in the pan, then lifting them out using a butter knife. You definitely want to twist before lifting because twisting ensures that all bits of the brownie will come out. I found that if I don't twist, some brownie bits will remain stuck to the pan.
Pistachio Kataifi
- Preheat a large skillet on medium heat and melt butter, then add the kataifi.Continue stirring (don't leave it, otherwise parts of it could start burning). It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown.100 g shredded kataifi dough, 1 tablespoon unsalted butter
- Pour crispy kataifi into a bowl, add the pistachio cream, tahini, pinch of salt, and stir. Set aside.120 g pistachio cream, 1 tablespoon tahini, pinch of salt
Chocolate Ganache
- Place chocolate in a heat-proof bowl and set aside.Heat up heavy cream until it reaches a simmer (do not boil), then pour it over the chocolate and let sit for a few minutes, then stir until completely smooth. Once smooth, let it sit for about 5 or so minutes until it thickens a little. You want a consistency that isn't too thin.100 g semi-sweet chocolate chips, 100 g heavy whipping cream
Assembly
- Microwave a few tablespoons of pistachio cream and set it aside. This is to help it drizzle more easily.
- Add pistachio kataifi mix to each brownie bite well, then spoon chocolate ganache on top (if the ganache is too thin and just running down the sides of the brownie, then wait another few minutes).
- Drizzle pistachio cream on top of the chocolate ganache, then sprinkle with crushed pistachios.pistachio cream, crushed pistachios
- If you have any filling left over, use it to make Dubai Chocolate Bars.
Notes
- Vanilla extract: I find that it's not necessary in this recipe because the rich chocolate over powers any vanilla flavor, but if you want to add some, you can add 1 tsp.
- Espresso powder: If you want to enhance the chocolate flavor, add ¼ teaspoon of espresso powder. If you want the espresso powder to come through, add at least a tsp.
- Neutral oil: You can use any type of neutral like, like vegetable, canola, avocado, light olive oil.
Nutrition
Calories: 201kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 30mgSodium: 60mgPotassium: 118mgFiber: 2gSugar: 14gVitamin A: 216IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
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