Pistachio Brownie

Name: Pistachio Brownie
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g dark chocolate; 10g cocoa powder; 70g egg; 80g butter; 15g milk; 80g Low-gluten flour; 50g Caster sugar; 1/2 teaspoon (about 1g) Baking powder; 45g Chopped pistachio

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The "22-day habit formation" method has once benefited me a lot, so I also want to share it with you.
Of course, if you really want to change yourself and give yourself a chance, 22 days is not enough, at least you have to persist for more than 100 days. Believe me, if you insist on doing one thing (a good habit of course) for more than 100 days, you will definitely feel that you are a great person. And don’t forget, I am still trying to do it every day, just like you.
The result of my aunt's hard work today is this brownie cake made with pistachios.
It is estimated that many people, like me, are worried about how to consume the large amount of dried fruits hoarded during the Chinese New Year.
Believe me, this rich chocolate cake will never let you down.
Weight: 12.5x6x3.3cm mold

Ingredients

80g Dark Chocolate
10g Cocoa Powder
70g Egg
80g Butter
15g Milk
80g Low-gluten Flour
50g Caster Sugar
1/2 teaspoon (about 1g) Baking Powder
45g Chopped Pistachio

Pistachio Brownie

1. First put the unsalted butter, dark chocolate and caster sugar into the milk pan

2. Heat over water until all is melted, remember to keep stirring in the middle to let the saccharification off. Then put the melted chocolate butter liquid aside to cool down slightly.

3. At this time, cut the pistachio kernels into pieces.

4. In the cooled chocolate liquid, add the whole egg liquid three times, and use a whisk to stir evenly after each addition.

5. This is what it looks like when it's stirred.

6. Then mix the cocoa powder with low-gluten powder and baking powder, and then sift 1/3 of the amount into the chocolate liquid

7. Stir well with a whisk.

8. Add 15 grams of milk and mix well.

9. Continue to sift in the remaining powder, and then use a whisk to mix evenly.

10. Finally, pour in the chopped pistachios and mix well.

11. Pour the cake batter into the mold and smooth the surface as much as possible.

12. 11 Then sprinkle a layer of crushed pistachios on the surface.

13. Preheat the oven to 180 degrees, then place the middle layer and bake on the top and bottom for 20 minutes. Let cool after baking, or refrigerate for more than two hours before demoulding and cutting.

Tips:
Two long words:
1. The quality of the chocolate determines the taste of the brownie. I use dark chocolate imported from Russia. The cocoa content is about 70%. The taste is bitter and sweet. So you add more sugar. You can adjust the amount of sugar according to your own chocolate.
2. Walnuts can also be added without pistachios, but the walnuts should be roasted at 170°C for about ten minutes before they taste good. If there are really no nuts, there is no need to add them.
3. My long cake mold has a non-stick coating. If your mold does not have a non-stick coating, you need to pad oil paper or apply a thin layer of butter on the inner wall of the mold to prevent sticking.
4. There are many ways to make brownies. I like to eat the ones with a soft texture inside, especially the taste after putting them in the refrigerator. You can adjust the baking time according to your own situation. Generally speaking, the longer the time, the drier the inside of the cake.