Pistachio Chocolate Brownie
- Yield: 9 1x
- Category: Dessert
Ingredients
Scale
For the Brownie:
- 5.3 oz 150g dark chocolate (at least 50% cocoa)
- 1 cup 5 oz or 140g all-purpose flour
- 1 cup 7 oz or 200g granulated sugar
- ¼ cup 1.8 oz or 50g light brown sugar
- ½ cup 4.2 oz or 120g butter (regular or dairy-free)
- ½ cup 4.2 oz or 120g milk (regular or dairy-free)
- ½ cup 2.1 oz or 60g dark cocoa powder
For the Filling:
- 7 oz 200g pistachio paste or butter
- 1 tablespoon butter
- 7 oz 200g filo pastry, shredded
For the Topping:
- 4.4 oz 125g dark chocolate (regular or dairy-free)
- ½ cup 3.5 oz or 100g heavy cream (regular or dairy-free)
- 1.8 oz 50g white chocolate, melted (regular or dairy-free)
Instructions
Make the Brownie Base:
- Melt the butter and sugar together in a saucepan over low heat. Add the milk, then remove from heat. Stir in the chocolate until melted and smooth. Let it cool.
- Sift the flour and cocoa powder into a large bowl.
- Pour the melted mixture into the dry ingredients and mix until just combined.
- Spread the batter into the prepared pan and bake for about 20 minutes, or until the top is set.
Prepare the Filling:
- In a frying pan, melt the butter and add the shredded filo. Fry until golden and crispy.
- Transfer the filo to a bowl and let it cool for 15 minutes.
- Mix in the pistachio butter until well combined.
- Press this mixture onto the cooled brownie base.
Make the Ganache:
- Heat the cream until it begins to boil. Remove from heat and add the chocolate. Let it sit for a minute, then stir until smooth.
- Pour the ganache over the pistachio layer.
Finish and Enjoy:
- Drizzle the melted white chocolate over the ganache.
- Chill in the fridge until set. Slice into squares and enjoy!
