Zutaten für Deep Chocolate Pistachio Brownies
- Unsalted Butter
- Bittersweet Chocolate
- Light Brown Sugar
- 1 tablespoon instant espresso powder
- 4 large eggs
- Vanilla
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup semisweet chocolate chips (or mini Hershey’s Kisses)
- Shelled Pistachios
- 1 cup shelled pistachios, roughly chopped
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Zubereitung von Deep Chocolate Pistachio Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips and pistachios.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
53g
Fat
25g
Carbs
7g
