Brookies With Pistachio

Najat

Photo By Najat

Pistache Brownies met Cookiedough Kookmutsjes

Prep Time

60 minutes

Porties

Serveert 18

Niveau

Easy

Who doesn’t love a dessert that’s part brownie, part cookie, and packed with a nutty pistachio surprise? These pistachio brookies are everything: fudgy, chewy, crunchy, and a little fancy without being complicated. The process is a fun mix of making three layers—a rich chocolate brownie, buttery cookie dough with chunks of chocolate, and a smooth pistachio paste that adds a nutty kick.

The pistachio paste is the secret star here—it’s creamy, naturally sweet, and pairs perfectly with the chocolate. The cookie dough chunks on top get that golden, crispy edge while staying soft and gooey in the middle. And let’s not forget the brownie layer: it’s rich, chocolatey, and just melts in your mouth.

What’s great about this recipe? It’s easier than it sounds, super fun to put together, and tastes like something you’d find in a fancy bakery. Make it for a party, a cozy weekend treat, or just because you need something sweet and indulgent in your life!

In de shop

shop

Mini swirl bakvorm

€24,95

Bestel
shop

8 gaten bakvorm

€14,95

Bestel
shop

Luxe voorraadpot

€8,99

Bestel
shop

Voorraadpot met lepel

€4,95

Bestel

Ingrediënten

Bakvorm 28 cm x 18 cm
Porties:
PISTACHIO PASTE
100 g pistachios unsalted
65 g white caster sugar
1 egg white (m)
20 ml water
BROWNIE BATTER
125 g butter unsalted
150 g dark chocolate
160 g white caster sugar
8 g vanilla sugar 1 tbsp
0.2 g salt a pinch
1 egg (m)
1 egg yolk (m)
90 g flour all-purpose flour
10 g cocoa powder
COOKIE DOUGH
85 g butter unsalted
50 g brown sugar
50 g granulated sugar
8 g vanilla sugar 1 tbsp
0.2 g salt a pinch
1 egg (m)
150 g flour all-purpose flour
3 g baking powder
100 g chocolate milk or dark chocolate
Tips

Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting.

Roasting Pistachios: Lightly toast the pistachios in a dry pan for 2-3 minutes to enhance their flavor. Let them cool before processing.

Avoid Overmixing: After adding the flour and cocoa powder, mix the brownie batter just until combined for a soft texture.

Testing for Doneness: Insert a skewer into the center after 30 minutes. If it comes out with a few moist crumbs, they’re perfect.

No Piping Bag? Use a sandwich bag and cut off a small corner as an alternative.

Extra Crunch: Sprinkle chopped pistachios on top before baking.

Flavor Swaps: Substitute the chocolate with white chocolate or use vanilla extract instead of vanilla sugar.

Pan Size: This recipe uses a 28×18 cm (11×7 inch) springform pan.

These brookies are the ultimate combo of fudgy brownies, chewy cookie dough, and a nutty pistachio twist. Perfect for special occasions or as an indulgent treat!

Print Note Save

Who doesn’t love a dessert that’s part brownie, part cookie, and packed with a nutty pistachio surprise? These pistachio brookies are everything: fudgy, chewy, crunchy, and a little fancy without being complicated. The process is a fun mix of making three layers—a rich chocolate brownie, buttery cookie dough with chunks of chocolate, and a smooth pistachio paste that adds a nutty kick.

The pistachio paste is the secret star here—it’s creamy, naturally sweet, and pairs perfectly with the chocolate. The cookie dough chunks on top get that golden, crispy edge while staying soft and gooey in the middle. And let’s not forget the brownie layer: it’s rich, chocolatey, and just melts in your mouth.

What’s great about this recipe? It’s easier than it sounds, super fun to put together, and tastes like something you’d find in a fancy bakery. Make it for a party, a cozy weekend treat, or just because you need something sweet and indulgent in your life!

Stappenplan

PISTACHIO PASTE

1

Place the pistachios, white caster sugar, egg white, and water in a food processor. Blend until smooth. Set aside.

BROWNIE BATTER

2

Melt the butter (125 g) and dark chocolate together in a bain-marie. Let the mixture cool.

3

Add the white caster sugar, vanilla sugar, and salt to the melted chocolate mixture and stir well. Mix in the egg and egg yolk until smooth. Sift the flour and cocoa powder over the mixture and fold until just combined to avoid overmixing.

4

Place the pistachio paste and brownie batter in piping bags. Alternatively, use sandwich bags and snip off a small corner.

COOKIE DOUGH

5

Melt the butter (85 g) and let it cool.

6

Combine the softened butter with the brown sugar, granulated sugar, vanilla sugar, salt, and egg in a large bowl. Mix until smooth. Sift the flour and baking powder over the mixture and combine to form a dough. Add the chopped chocolate and knead briefly until evenly distributed.

ASSEMBLY

7

Line a baking pan with parchment paper. Spread half of the brownie batter over the bottom of the pan. Drop chunks of half the cookie dough over the brownie layer. Pipe pistachio paste into the gaps between the cookie dough pieces. Spread the remaining brownie batter evenly over the top. Add the rest of the cookie dough in chunks on top

8

Preheat the oven to 175°C (350°F). Bake the brookies with pistachio paste for 30-38 minutes. Check with a skewer—if it comes out with a few moist crumbs, they’re done. Allow the brookies to cool completely before slicing.

Leave a Reply

Jouw e-mailadres zal niet getoond worden.



Ingrediënten

Porties:
PISTACHIO PASTE
100 g pistachios unsalted
65 g white caster sugar
1 egg white (m)
20 ml water
BROWNIE BATTER
125 g butter unsalted
150 g dark chocolate
160 g white caster sugar
8 g vanilla sugar 1 tbsp
0.2 g salt a pinch
1 egg (m)
1 egg yolk (m)
90 g flour all-purpose flour
10 g cocoa powder
COOKIE DOUGH
85 g butter unsalted
50 g brown sugar
50 g granulated sugar
8 g vanilla sugar 1 tbsp
0.2 g salt a pinch
1 egg (m)
150 g flour all-purpose flour
3 g baking powder
100 g chocolate milk or dark chocolate

© [email protected] 2024

Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here