This time of year, we’d be getting fresh pistachios called Aleppo’s pistachios (fustuk halabi), and nibble on them for hours on a lazy summer afternoon.
These brownies are a sort of cream cheese brownie, except the cheese is combined with (homemade) pistachio paste. Get some hulled pistachios and make the paste ahead of time. It will keep for weeks in the fridge, tightly wrapped.
Precision: I made these using a pistachio pasta made with roasted pistachios.
For a pistachio paste recipe, click here.
For the brownie layer
- 2 large eggs
- 3/4 cup (scoop into measuring cup) all-purpose flour
- 1/2 teaspoon of baking powder
- dash of salt
- 4 ounces of unsalted butter
- 4 ounces of semisweet chocolate
- 1 tablespoon of cocoa powder
- 1 teaspoon of vanilla extract
- 3/4 cup of sugar
For the pistachio cream:
- 3 ounces of Kiri or cream cheese
- 4 1/2 ounces of pistachio paste (click here for the recipe)
- 1 large egg
- Melt the butter and chocolate. Set aside. Mix the flour, cocoa powder, salt, baking powder.
- In a large bowl, mix the eggs and 3/4 cup of sugar until the mixture is thick and pale yellow, about 5 minutes. Add the melted chocolate and butter mixture and vanilla. Mix well. Add the flour mixture through a sieve and mix to combine.
- In a food processor bowl, place the cream cheese, pistachio paste and egg. Process until the mixture is smooth, about 2 minutes. In an 8 inch brownie pan, place a piece of parchment paper.
- Pour half the brownie batter, then the pistachio batter by spoonfuls; pour the remaining brownie batter. Bake in a 350F oven for 20 to 25 minutes, until puffed. Test the cake with a toothpick. Cool and serve.
40 Comments • Comments Feed