I was going to stop with the pistachio videos. But the other day a Black Milk sent me a bunch of pistachio cream…3 kg to be specific.

So I made another pistachio recipe.

PISTACHIO BROWNIES WOOHOO.

The brownie batter

We’re going to start by making the brownie batter.

If you wanted to make things easier, you could use a brownie mix, then just add some pistachio cream and chopped pistachios…then you have pistachio brownies.

But if you are making the brownie batter from scratch, these are the ingredients you will need:

Unsalted butter – I always use unsalted butter and add salt separately, so I can control the amount of salt in the recipe. But salted butter works too, just don’t add any extra salt.

Dark chocolate – make sure to use dark chocolate and not milk. Milk chocolate will just add a lot of sweetness and not enough chocolate flavour. So dark chocolate works best. 

Eggs

Sugar – I used a mixture of white sugar and brown sugar. The brown sugar is going to add a lot of fudginess and flavour. The white sugar is going to give your brownies a crispy top.

Plain flour – also known as all purpose flour

Cocoa powder 

Salt

And then you’ll need Black Milk Pistachio Cream and some pistachios.

I also added chocolate chips, just for fun.

The Pistachio Cream

The star of the show is the Black Milk Pistachio Cream.

I use this in a lot of recipes. All this time I have been calling it pistachio spread or pistachio paste.

I didn’t realise that I was incorrect, it is called pistachio spread.

I was planning to stand my ground and continue to call it pistachio spread. But I decided to just call it what it is, so pistachio cream.

Anyway, I got distracted.

Any pistachio cream works.

My go to is the pistachio cream from the brand ‘Black Milk’, this is what I used today.

But again, any works. Use whichever is easiest for you to find.

Leaving the brownie to chill

Once the brownie has baked, LEAVE IT TO CHILL.

I recommend putting it in your fridge for about an hour before taking it out of the tin and cutting it.

I think it’s always important to leave brownies to chill after they have been baked.

They are too soft to cut into at first. You will get a much better texture and way nicer slices after you have left the brownie in your fridge for a bit.

But then afterrrrrr, the pistachio brownies are finally done you can dig in.