Ingredients
Scale
- 1/2 cup unsalted butter, brought to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 3/4 cup all-purpose flour, sifted
- 1/2 cup cocoa powder, unsweetened
- 1/2 cup roasted and salted pistachios, chopped
- 1/2 cup chocolate hazelnut spread
- 1 teaspoon vanilla extract
- 1 teaspoon agar-agar powder
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a medium saucepan over low heat, melt ½ cup of unsalted butter until it’s completely smooth. Once melted, remove from heat and whisk in 1 cup of granulated sugar until well combined.
- Let the melted butter-sugar mixture cool slightly, then whisk in 2 large eggs one at a time until fully incorporated. Stir in 1 teaspoon of vanilla extract.
- In another bowl, sift together ¾ cup of all-purpose flour, ½ cup of cocoa powder, and a pinch of salt. Gently fold this dry mixture into the wet ingredients until just combined.
- Gently fold in ½ cup of chopped roasted pistachios along with ½ cup of chocolate hazelnut spread until evenly distributed throughout the batter.
- Pour the batter into your prepared pan and spread it evenly with a spatula. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted comes out with moist crumbs. Allow cooling completely in the pan on a wire rack before slicing into squares.
Notes
Store brownies in an airtight container.
Reheat in the microwave briefly.
Serve with whipped cream topping.
Chop pistachios finely for better texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg