These brownies were so hard to make because almost every ingredient in them is just too good not to snack on!
I have a total weakness for a bag of bittersweet chocolate chips. So, when I put off a recipe for a few days, for whatever reason, the chocolate chips don’t tend to survive.
Luckily, I only destroyed half the bag, leaving the perfect amount for my brownie recipe. Win!
These extra chocolatey brownies are super rich and incredibly moist.
Triple Chocolate Pistachio Brownies
- 1/3 cup unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1/2 cup boiling water
- 2 oz unsweetened baking chocolate, chopped
- 3/4 cup butter, melted and cooled
- 2 eggs and 2 egg yolks
- 1 tbsp vanilla extract
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp salt
- 6 oz bittersweet chocolate chips
- 1 1/2 cups pistachios, shelled
Makes 12 brownies
Preheat oven to 350 degrees. Prepare 13X9 baking pan with butter and parchment paper.
In a large bowl, whisk together the cocoa, espresso powder, and boiling water together until smooth. Add unsweetened chocolate, whisking until melted.
Add melted butter, eggs, vanilla.
Whisk in sugar and salt until combined. Slowly add flour.
Stir in chocolate chips and pistachios.
Pour the batter into the pan. Bake for 30 to 40 minutes.
Remove brownies and allow to cool 4 to 5 minutes in pan. Then transfer from pan to wire rack with parchment paper and allow to cool completely.