Sunday, May 22, 2011

Brownies w} Pistachio Pudding


1 1/3 cup flour
1 tsp. Baking powder
½ tsp. Salt
1 cup butter
1 cup cocoa
2 cups sugar
3 eggs
1 ½ tsp. Vanilla
1 cup pistachios, chopped


Pre heat oven to 350 degrees.

Mix together the flour, baking powder, salt, and sugar in a large bowl. Set aside.

In a pan, heat butter until melted. Remove from heat and stir in cocoa until smooth.

Add cocoa mixture to dry ingredients. Add eggs, vanilla, and pistachios, mix until even.

Fill paper cups in the cupcake tray close to the rim. Bake for 30 minutes.

Pistachio Paste

1/3 cup pistachios
1/3 cup sugar
2 tbsp. Water


Blend pistachios until powdered. If using unroasted pistachios it will turn into a paste.

Add sugar and water and blend until it creates a thick paste. Add more pistachios if it doesn’t thicken. Set aside.

Pistachio Pudding

1 ounce pistachio paste
½ cup sugar
1 tbsp. Cornstarch
1/8 tsp. Salt
2 cups milk
2 large egg yolks
2 tbsp. Butter
1 tsp. Vanilla


In a large bowl mix all of the dry ingredients, set aside.

Take the 2 large eggs and separate the yolks, whisk and set aside.

Heat up the milk in a pot and slowly add the pistachio paste, whisk until it dissolves.

Add the dry mixture to the pot, constantly whisk it until it thickens and comes to a boil.

Temper the pudding by taking ½ a cup of the mixture and adding it to the bowl of egg yolks. Whisk it and immediately add it back into the pot.

Once combined whisk the mixture for 1 minute while it boils. Remove from heat and add the butter and vanilla, mix well.

Let it cool and add it to the top of the brownies, sprinkle with leftover pistachios.

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