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Chocolate Pistachio Brownies
These decadent chocolate pistachio brownies are topped with Irish cream whipped cream and filled with caramelized pistachios. They are wonderful to look at and great to eat, just like cake-like brownies should be. I’m so excited to share this beautiful dessert for St. Patrick’s Day, which is just around the corner. This Pistachio-enhanced chocolate brownie recipe will quickly become your new favorite to serve on any occasion. I put these brownies in the fridge overnight since they taste much better cold. Each bite of the chocolate brownies will give you a fantastic crunch and leave you speechless at how tasty they are.
Why not try? I’m sure that your family will gonna love this too.
Why should you make this recipe?
- This is a typical brownie recipe for making homemade brownies. Brownies can be decorated or left simple; either way, they’re wonderful.
- Other nuts can be substituted with pistachios to provide a variety of nutty flavors.
- The use of cream to decorate brownies gives a festive touch while also balancing their sweetness.
- The addition of ground pistachios to the dessert adds texture and color to the sweet, making it a good choice for green holidays.
Tips When Making These Brownies
- Raw pistachios or other nuts can be substituted for caramelized nuts.
- Use raw pistachios to acquire the pure green-colored ground pistachios (do not use toated).
- Pipe the cream on top of the brownies with several pastry tips.
- Serve cake brownies with pistachio ice cream (rather than whipped cream) to balance out the sweetness of the brownies.
Chocolate Pistachio Brownies Recipe:
CHOCOLATE PISTACHIO BROWNIES
Ingredients
Ingredients:
Irish Cream Whipped:
- 12 oz whipped cream + 4 tbsp
- 1 cup white chocolate
- 4 tsp Irish Cream Bailey
Caramelized Pistachios:
- 2 cups pistachios raw
- 4-5 tbsp icing sugar powdered
Brownies:
- 5-6 oz butter
- 3-4 oz dark chocolate
- 1 cup brown sugar
- eggs (see note 1)
- 5 oz all-purpose flour
- 9 tsp cocoa powder
- 3 oz. pistachios caramelized
Decoration:
- 1-2 oz. apricot preserves
- 3 oz. pistachios chopped, raw
Instructions
Instructions:
Irish Cream Whipped Cream:
- Small pieces of white chocolate should be broken apart. Bring the whipping cream to a boil, then drain it through a fine sieve.
- Warm whipping cream is poured over chocolate, then Baileys Irish Cream is added and whisked together with a hand whisk.
- Refrigerate the cream overnight after covering it with plastic film.
Caramelize Pistachios:
- Heat the sugar in the pan over medium heat until it has caramelized.
- Pistachios should be placed on parchment paper and allowed to cool before being cut into bite-sized pieces.
Brownies:
- Preheat the oven to 340° F and butter side of a brownie pan.
- Divide the dark chocolate into pieces and heat for a few seconds with the butter.
- In the bowl of a stand mixer, beat together the brown sugar and eggs for about 2 minutes.
- Mix in the chocolate mixture, sifted flour, cacao powder, and salt until fully combined.
- Pistachios that have been caramelized should be folded into the batter.
- Cool for 30 minutes in the pan before inverting onto a wooden board lined with parchment paper and cool on a wire rack.
Decorate the Brownies:
- If required, use a serrated knife to sprinkle pistachios on top of each brownie and brush with apricot preserves.
- Using an electric mixer, whip the cream until firm peaks form.
- Fill a pastry bag with the cream and use the piping tip to adorn the top.
Notes
- 3 full extra-large chicken eggs (eggshell removed).
- Raw pistachios or other nuts can be substituted for caramelized nuts.
- Use raw pistachios to acquire the pure green-colored ground pistachios (not toasted ones). Pipe the cream on top of the brownies with several pastry tips.
- Serve cake brownies with pistachio ice cream (rather than whipped cream) to balance out the sweetness of the brownies.
Nutrition
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