Late at night, I love to have a little sweet treat to celebrate the end of a long day.
There’s something sacred and almost wrong eating leftover brownies for breakfast too. I’m always happy to indulge!
These brownies are dark, dense, and speckled with crushed pistachios, adding a twist on your normal walnut brownies. If you live with a no-nut-brownie type person, you might be able to convince them to change their mind with this one!
Baked in a loaf pan, you get a small dense log, which you should slice into tiny slivers.
Of course, like any brownie, it is the ultimate pair with cold milk.
Pistachio Cocoa Brownies
1 stick unsalted butter
1 C brown sugar
3/4 C cocoa powder
1/2 tsp vanilla
1/2 C flour
1/3 C pistachios, shelled and crushed
Preheat the oven to 325degrees.
Over a double broiler, melt the butter, sugar and cocoa powder together. Mix until combined with a rubber spatula. Add the vanilla, and remove from the heat. Cool down for 5 minutes, then add the eggs and mix. Slowly fold in the flower, followed by the pistachios. Pour into a greased loaf-pan. Bake a 325 degrees for 30 minutes.