Pistachio Chocolate Chip Brownies
Inspired by techniques from King Arthur Baking.
Cocoa brownies with chocolate chips and chopped pistachios through the batter and on top.
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Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 209 kcal |
| Protein | 3.5 g |
| Carbohydrate | 26.4 g |
| of which sugars | 17.3 g |
| of which free sugars | 16.8 g |
| Fat | 11.5 g |
| of which saturates | 5.8 g |
| Fibre | 2 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 115 g unsalted butter
- 200 g caster sugar
- 45 g Dutch-process cocoa powder
- 3 g fine sea salt or table salt about ½ tsp
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 120 g plain flour
- ½ tsp baking powder
- 125 g semisweet chocolate chips
- 80 g shelled unsalted pistachios, roughly chopped 60 g for the batter, 20 g for the top
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and grease and line the tin.
- 2
Melt. Warm the butter with the sugar in a pan until the butter has melted, then take off the heat and stir well.
- 3
Cocoa. Stir in the cocoa and salt, beat in the eggs one at a time and add the vanilla.
- 4
Fold. Stir in the flour and baking powder, then the chocolate chips and 60 g pistachios. Spread in the tin and sprinkle the remaining pistachios over.
- 5
Bake. Bake 23-26 min, until the centre is just set and a skewer shows moist crumbs.
- 6
Cool. Cool fully in the tin before cutting into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
