Pistachio Brownies
These amazing Pistachio Brownies are inspired by the viral Dubai chocolate bar. They feature a super fudgy chocolate brownie base, then layered with a crispy kataifi pistachio cream filling and topped with a milk chocolate ganache.
INGREDIENTS
Brownie Layer
- 6 Tablespoons (85g) Unsalted Butter cubed
- 2 Tablespoons + 2 Teaspoons Neutral Oil such as canola, vegetable, avocado
- 1 Cup (200g) Granulated White Sugar
- ½ Teaspoon Salt
- ⅔ Cup (56g) Cocoa Powder
- 2 Whole Large Eggs room temp
- 1 Teaspoon Vanilla Extract
- ½ Cup (60g) All-Purpose Flour
Pistachio Filling
- 1 Cup Homemade Pistachio Cream Or Store-Bought
- 3 Cups (120g) Kataifi measured after cutting
- 3 Tablespoons Unsalted or Salted Butter
Milk Chocolate Ganache
- 7 Ounces 198g Milk Chocolate Bar finely chopped
- ⅓ Cup + 1 Tablespoon (90g) Heavy Cream
OR Dark Chocolate Ganache
- 7 Ounces 198g Milk Chocolate Bar finely chopped
- ¾ Cup + 2 Tbsps (198g) Heavy Cream
Instructions
- Preheat Oven & Prep Pan - Set a rack in the center of the oven and preheat it to 325ºF (162ºC). Line an 8 inch (20cm) square pan with parchment paper, making sure to leave an overhang for easy removal.
- Make Brownie Layer - In a small saucepan and over medium-low heat, mix together butter, oil, sugar and salt until melted. Remove the pan from the heat, then sift in cocoa powder and whisk until just combined. Whisk in vanilla and the eggs, one at a time. Mixture will be thick and glossy. Sift in all-purpose flour and switching to a rubber spatula, fold until just combined.6 Tablespoons (85g) Unsalted Butter, 2 Tablespoons + 2 Teaspoons Neutral Oil, 1 Cup (200g) Granulated White Sugar, ½ Teaspoon Salt⅔ Cup (56g) Cocoa Powder, 2 Whole Large Eggs, 1 Teaspoon Vanilla Extract½ Cup (60g) All-Purpose Flour
- Bake Brownies - Evenly spread the brownie batter into your prepared pan and bake for 19 to 22 minutes. For fudgy brownies, an inserted toothpick should come out with a good amount of moist crumbs. Let brownies cool completely on a wire rack at room temperature or in the fridge.
- Make Pistachio Cream - Meanwhile, make homemade pistachio cream. If using store-bought, proceed to the next step.
- Make Filling - Cut your thawed kataifi into ¼ inch to ½ inch pieces (6 to 12 mm). Melt butter in a large frying pan over medium/low heat, then add the kataifi and stirring constantly, cook until golden and crispy. It should take about 12 to 15 minutes. Turn the heat off and then mix in the pistachio cream until combined. If you'd like to swirl some pistachio cream over the chocolate layer, save about 2 tablespoons.3 Cups (120g) Kataifi, 3 Tablespoons Unsalted or Salted Butter1 Cup Homemade Pistachio Cream Or Store-Bought
- Add Pistachio Filling - Evenly spread the pistachio filling over the cooled brownie layer.
- Make Ganache - Finely chop the chocolate bars and set aside. Heat heavy cream in a small saucepan just until simmering, about 180ºF (82ºC). Turn the heat off and then add chopped chocolate into the pot and let stand, untouched for 4 to 5 minutes. Gently mix to combine.
- Add Ganache Layer - Spread the milk chocolate ganache over the pistachio filling layer.
- Garnish - Swirl reserved pistachio cream into the chocolate ganache layer and sprinkle with ground pistachios. Chill for 30 to 45 minutes or until set. Slice and enjoy!
Notes
Store-Bought Pistachio Cream - If your store-bought cream is very sweet, you can add a pinch of salt or add some pistachio butter or a bit of tahini to the filling. You can also make a dark chocolate ganache to offset any sweetness.
Storage - Pistachio brownies can be stored in an airtight container, on the counter for up to 3 days. Or in the fridge for up to a week. Enjoy cold from the fridge or let it come to room temperature.
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