Pistachio Brookies

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PREP TIME: 30 MIN

COOK TIME: 30 MIN

TOTAL TIME: 60 MIN

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This is chewy, creamy and so chocolatey!

Ingredients

• 1/2 Cup European Style Unsalted Brown Butter
• 1/2 Cup + 2 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 1 Large Egg (Room Temp)
• 1/2 Tsp Vanilla
• 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/2 Cup Pistachio Chips
• 1/2 Cup Dark Chocolate Chips
• 1/2 Cup Pistachio Butter

Brownie

6 Tbsp Unsalted European Style Brown Butter

4oz Chopped Semisweet Chocolate

3/4 Cups Granulated Sugar

1/4 Cup Brown Sugar

1 1/2 Tbsp Vegetable Oil

2 Large Eggs

1 Tsp Vanilla

1/2 Cup All Purpose Flour

1/4 Cup Dutch Processed Cocoa

1/4 Cup Cocoa Powder

1/2 Tsp Salt

1/2 Cup Dark Chocolate Chips

Instructions

Please see tips before baking. This brookie requires being precise and having a little patience so you can create this magical deliciousness.

1. Prepare an 8x8 baking pan with non stick spray and parchment paper long enough on the sides for an easy removal.
2. Begin by spreading the pistachio butter on a plate with parchment paper make it a square shape that fits just a bit smaller of a 8x8 pan.
3. Also, drop small dallops of pistachio butter separately and freeze both options during the time you make the brookie.
4. Next make your brown butter. Cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
5. Once your brown butter has cooled in a large bowl combine your brown butter and sugars and whisk until combined.
6. Add eggs and vanilla and whisk until combined.
7. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
8. Add pistachio chips and chocolate chips and gently fold until combined. Do not over mix.
9. Set aside while you make the other parts of the brookie.
10. Prepare the brownie batter by melting the butter and chopped chocolate in 45 second intervals mixing inbetween until they are fully melted.
11. Allow it to cool a bit before adding the rest of the wet ingredients.
12. Once the chocolate mixture has cooled a bit add the eggs, sugars, oil and vanilla and mix until combined.
13. Add the dry ingredients and mix until combined. Do not over mix.
14. Add the chocolate chips and mix until combined.
15. Using an ice cream scoop or spoon spread half of the brownie batter and half of the cookie dough so you have some spots of brownie and some spots of cookie dough on the bottom of the pan flattening it and spreading evenly.
16. Place the large frozen pistachio layer on top of the dough.
17. Place the cookie dough in scoop patches on top of the pistachio butter alternating between cookie dough and brownie batter. Leaving some exposed patches of the pistachio butter. Continue this until you have done the top. (Video in insta for reference)
18. Add some of the pistachio dallops on the places where it feels fit.
19. Add more chocolate chips and pistachio chips on the exposed cookie/brownie parts.
20. Bake at 350 degrees for 30-35 minutes or until golden brown on top it is not overly jiggly.
21. Mine baked at 30 minutes.
22. This is the part where we have to be patient the brookie needs to set.
23. Allow to cool mostly completely then refrigerate for 1 hour before cutting into it so you can have clean cuts.

TIPS

1. Brookie will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Make sure your brown butter is cooled before you begin to make the cookie dough.
3. Brookie can be stored in the refrigerator for up to 5 days and take out desired amount 1-2 hours before enjoying!
4. Share your pics with me on social media! #sweetmelibakery