Bake: Pistachio Cocoa Brownies

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

2 eggs

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.

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