Pistachio Brookies (Print Version)
# Ingredients:
→ For the Cookie Layer
01 -
1/4 cup butter
02 -
3 tablespoons caster sugar
03 -
2 1/2 tablespoons light brown sugar
04 -
1 small egg
05 -
1 teaspoon vanilla extract
06 -
2/3 cup all-purpose flour
07 -
1/4 teaspoon baking powder
08 -
1/4 teaspoon baking soda
09 -
1/4 teaspoon salt
10 -
1/4 cup dark chocolate chips
→ For the Brownie Layer
11 -
2/3 cup butter
12 -
2/3 cup dark chocolate (50-60% cocoa)
13 -
1 1/3 cups all-purpose flour
14 -
1/3 cup cocoa powder
15 -
3 medium eggs
16 -
1 cup caster sugar
17 -
1/4 cup light brown sugar
18 -
1 tablespoon vanilla extract
19 -
1/4 teaspoon salt
→ For the Filling
20 -
17 tablespoons pistachio spread
21 -
12 tablespoons Nutella
# Instructions:
01 -
Cream together butter, caster sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract. Fold in flour, baking powder, baking soda, and salt until just combined. Stir in chocolate chips, then refrigerate the dough while preparing the brownie batter.
02 -
Preheat oven to 340°F (170°C) and line a 20x20cm (8x8 inch) baking pan with parchment paper. Gently melt the chocolate and butter together, stirring until smooth. In a separate bowl, beat eggs, both sugars, and vanilla for 3 minutes until creamy. Fold in the melted chocolate mixture. Sift in flour, cocoa powder, and salt, then fold gently until combined.
03 -
Spread half of the brownie batter in the prepared pan, smoothing it into an even layer. Spoon dollops of pistachio spread and Nutella over the brownie layer. Cover with the remaining brownie batter, spreading it carefully to cover the filling.
04 -
Drop spoonfuls of the chilled cookie dough over the top layer of brownie batter, distributing it evenly across the surface.
05 -
Bake for 28 minutes for a gooey center, or 30-35 minutes for a firmer texture. The top should be golden and the edges just starting to pull away from the sides of the pan.
06 -
Allow to cool in the pan before cutting into squares. For cleaner cuts, refrigerate for an hour before slicing.
# Notes:
01 -
These brownies are at their fudgiest when slightly underbaked, but the center should not be completely raw