Deep Chocolate Pistachio Brownies Recipes

Steps:

• Heat oven to 350°F Line an 8x8x2" baking pan with non-stick foil or parchment paper - leaving an edge so you can lift the brownies out of the pan later.
• In a large microwave safe bowl, combine butter and bittersweet chocolate. Microwave 1 minute, stir and then microwave for an additional 30 seconds. Stir until melted and smooth.
• Add sugar and espresso powder and mix until combined. Add eggs and vanilla and stir until eggs are incorporated.
• Stir in flour and salt until just combined.
• Fold in Kisses (or chocolate chips) and nuts.
• Pour into prepared pan and bake at 350F for 30-35 minutes.
• Cool 15 minutes and then using foil edges lift brownies from pan; cool completely on a wire rack.
• Cut into squares and garnish with additional chopped pistachios if desired.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.

Steps:

• Put the butter and chocolate in a small pot and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool.
• Line the bottom and sides of a 9 x 13-inch/23 x 33cm baking pan with some parchment paper so that it comes ½ inch/1cm above the top of the pan, and lightly grease.
• Preheat the oven to 350°F.
• Combine the eggs, brown sugar, and cooled coffee in a large mixing bowl (or the bowl of a stand mixer) and whisk until the mixture is light, thick, and fluffy. This should take 5 minutes with electric beaters. (Adding the coffee really enhances the flavor of the cocoa and you won't even be able to taste the coffee itself.)
• Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa, and salt and mix until you have a glossy batter.
• Mix the teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they're well dispersed-this trick will prevent them from sinking to the bottom when you bake the brownies. Pour the mixture into the prepared pan and level off the top. Bake for 25 minutes.
• While it is baking, toast the nuts in a large nonstick pan, stirring until they are a deep golden brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix, and set aside.
• As soon as the brownies are baked, take them out of the oven and let cool completely in the pan. Spread the sticky nut mixture over the top and pop the whole thing in the freezer for 30 minutes.
• Adjust the oven to 325°F.
• Make the cheesecake top by mixing the cream cheese, granulated sugar, eggs, almond extract, orange zest, and flour together really well. Spoon and spread into an even layer over the nut mixture and pop into the oven for about 50 minutes. As soon as the cheesecake is set in the center, allow to cool totally and chill in the fridge overnight. The wait will be worth it!
• Dust with the cocoa, take out of the pan, and cut into squares. Eat, eat, eat!

Steps:

• Preheat oven to 350F.
• Lightly grease a 9-inch baking pan and line with wax paper Melt the chocolate and butter in a heatproof bowl over a pan or gently simmering water.
• Let cool slightly Sift the flour into a seperate bowl and stir in the suagr Stir the eggs into the melted chocolate mixture, then pour this into the flour mixture, beat well.
• Stir in the nuts and white chocolate, then pour into the prepared baking pan and spread to the corners Bake for 30-35 minutes, or until firm to the touch.
• Let cool into the pan for 20 minutes and then turn out onto a wire rack to cool completely.
• Cut into 12 bars and dust with confectioner's sugar.