Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Double boiler or microwave-safe bowl
- Whisk
- Spatula
- 8x8 baking pan
- Parchment paper
Ingredients
- 200 g high-quality dark chocolate at least 70% cocoa.
- 100 g European-style butter or ghee.
- 200 g dark brown sugar
- 3 large eggs
- 100 g all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cardamom or pinch of saffron/rose water
- 100 g pistachios roughly chopped, divided.
Instructions
- Preheat your oven to 325°F (160°C) and line an 8x8 pan with parchment paper.
- Chop the chocolate and butter, then melt them together gently using a double boiler or in the microwave.
- In a separate bowl, whisk together dark brown sugar and eggs until combined. Slowly pour in the warm chocolate mixture while whisking.
- Fold in vanilla, cardamom, or any other optional spices.
- Sift in the flour and salt, folding gently until just combined. Fold in about two-thirds of the chopped pistachios.
- Pour the batter into the prepared pan, smooth the top, and sprinkle the remaining pistachios along with a few sea salt flakes.
- Bake for 25-30 minutes, ensuring a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool completely, preferably in the fridge for about an hour before slicing.
Notes
For a decadent touch, toast the pistachios before adding them to enhance their flavor. The key to a fudgy brownie is under-baking slightly; a few moist crumbs should remain on the toothpick when tested. If using rose water, start with just a quarter teaspoon, as it can be quite potent. Store the brownies in an airtight container for 3-4 days; they taste even better the next day!
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 25g | Vitamin A: 500IU | Calcium: 20mg | Iron: 2mg
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