Cakey Pistachio Cocoa Brownies
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g melted butter
- 1 1/2 cups brown sugar
- 2 tsp vanilla extract
- 4 eggs
- 3/4 cup sieved unsweetened cocoa powder
- 1 cup plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped roasted pistachio
Instructions
- 1
Roast pistachios in oven for about 15 mins until lightly brown
- 2
Chopped roasted almonds coarsely and set aside
- 3
Melt 250g unsalted butter over low heat
- 4
Pour the melted butter in a bowl
- 5
Add brown sugar and vanilla extract to melted butter and mix well
- 6
Slowly add 4 eggs, one at a time and mix well
- 7
Add 3/4 cup of sieved unsweetened cocoa powder and stir until well blended
- 8
Sieve 1 cup plain flour and 1/2 tsp baking powder into mixture
- 9
Add 1/4 tsp salt and gently fold flour into mixture
- 10
Add chopped roasted pistachios and fold gently
- 11
Pour batter into greased pan lined with parchment paper
- 12
Tap the baking tray gently to release any trapped bubbles
- 13
Bake at 170C for 20 minutes
- 14
Poke satay stick into cake and it's ready when stick comes out clean
- 15
Leave the tray on a rack to cool completely before cutting