Deep Chocolate & Pistachio Brownies |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found in Family Circle. These have such a nice deep flavor of chocolate and the addition of some espresso does not hurt one bit! I could not find mini Hershey Kisses so I used some Nestle Semisweet Chocolate Chips and they worked fine. Ingredients:
1/2 cup unsalted butter, cut into pieces (1 stick) |
8 ounces bittersweet chocolate, chopped |
3/4 cup light brown sugar, packed |
3/4 teaspoon espresso powder |
3 eggs |
1 teaspoon vanilla |
1 1/4 cups all purpose flour |
1/4 teaspoon salt |
1/2 cup chocolate chips (recipe calls for mini hershey kisses) |
1/2 cup shelled pistachios, coarsely chopped |
extra chopped pistachios (to garnish) (optional) |
Directions:
1. Heat oven to 350°F Line an 8x8x2 baking pan with non-stick foil or parchment paper - leaving an edge so you can lift the brownies out of the pan later.
2. In a large microwave safe bowl, combine butter and bittersweet chocolate. Microwave 1 minute, stir and then microwave for an additional 30 seconds. Stir until melted and smooth.
3. Add sugar and espresso powder and mix until combined. Add eggs and vanilla and stir until eggs are incorporated.
4. Stir in flour and salt until just combined.
5. Fold in Kisses (or chocolate chips) and nuts.
6. Pour into prepared pan and bake at 350F for 30-35 minutes.
7. Cool 15 minutes and then using foil edges lift brownies from pan; cool completely on a wire rack.
8. Cut into squares and garnish with additional chopped pistachios if desired.
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