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Pistachio Brownies—A Hit at the Party!

Posted By brosbottom On December 4, 2014 @ 3:53 pm In Food News | 4 Comments

Dark Chocolate Brownies with Pistachios and Orange

4 oz (1 stick) unsalted butter, diced, plus extra for the baking pan
3 oz unsweetened chocolate, chopped
1 cup sugar
2 tsp grated orange zest
1/4 tsp sea salt such as fleur de sel
2 large eggs at room temperature
1/2 cup flour plus extra for the baking pan
1/2 cup (2 oz.) shelled pistachios, chopped and preferably toasted and unsalted (see note)

Glaze and garnish
3 oz semisweet chocolate, chopped
4 tbsp heavy or whipping cream
1- 1 /2  tbsp finely chopped pistachios

A squeeze bottle, optional

1. Arrange a rack at center position and preheat the oven to 350 degrees F. Lightly butter and flour an 8-inch square baking pan. Then using a sheet of parchment cut 7 1/2 by 15 inches, line the pan so that it covers the bottom and extends over two opposite sides of the dish. (This will make it easier to lift the cooked brownies from the pan.) Butter the bottom and sides of the paper.

2. Place the butter and the unsweetened chocolate in the top of a double boiler or in a heatproof bowl set over but not touching a saucepan of simmering water. Stir until melted and the mixture is smooth and shiny. Remove from heat and set aside to cool 10 minutes.

3. With a wooden spoon stir in the sugar, orange zest, and salt. Then add the eggs, one at a time, stirring well after each addition, until mixture is well blended. Add the flour and pistachios and stir well until no traces of flour remain.

4. Spread batter in prepared pan and smooth top. Bake until a tester inserted into center comes out with a moist crumb, 22 to 25 minutes. Be careful not to overbake.

5. Cool brownies in the pan to room temperature. Then lift from the pan using the overhanging parchment. Discard the parchment. Cut into16 squares and place on a baking sheet.

6. For the glaze, place the semisweet chocolate and cream in a medium heatproof bowl set over but not touching a saucepan of simmering water. Stir constantly until the chocolate has melted and the mixture is smooth and warm. If you have a squeeze bottle, transfer the warm chocolate to it, and drizzle the chocolate in a zigzag pattern over the top of the brownies. Or, use a teaspoon to drizzle the warm chocolate over the brownies. Sprinkle the top of the brownies with pistachios.

7. Refrigerate the brownies until the glaze is set, 1 hour or longer. Then store in an airtight container in the refrigerator. Bring to room temperature before serving. (Brownies can be prepared 3 days ahead; keep refrigerated, but bring to room temperature before serving.) Makes 16 brownies

Pistachios from Trader Joes'  2429x3411

Note: My local Trader Joe’s sells shelled 8-ounce bags of pistachios that are toasted and unsalted for $5.99

Copyright Betty Rosbottom 2014


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