Ingredients
Equipment
Method
- Preheat the oven to 180°C. Grease with a little butter and place baking paper in a square pan about 22 cm wide. Also, in a small bowl, sift the flour with the salt.
- Melt the chocolate in pieces with the butter, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.The second is in the microwave, adding both ingredients to a medium microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
- To the same bowl with the chocolate, add the cocoa powder and the soluble coffee. Mix with a rubber spatula so that all the ingredients are perfectly integrated. Let this mixture stand until it cools completely.
- Separately, in a large bowl, add the eggs with the two types of sugar and the vanilla extract. Beat with an electric mixer or a balloon whisk for 2-3 minutes until smooth, fluffy and lighter in color.
- Carefully add the melted chocolate mixture (which should no longer be hot) to the bowl with the egg mixture and beat for 30 seconds more.
- Finally, add the flour mixture along with the chocolate chips and half of the pistachios in small pieces. Incorporate with a rubber spatula until smooth and free of lumps.
- Pour half of the brownie mixture into the pan and spread with the same rubber spatula to make it even. Add spoonfuls of 3/4 of the pistachio cream on top of the entire brownie layer and then add the rest of the brownie mixture on top of the pistachio cream, spreading it carefully until it covers all the cream.
- Bake the brownies at 180° C for approximately 25-30 minutes until they are firm around the edges but when a toothpick or knife is inserted in the middle, it still comes out with a little brownie batter.
- Once the brownies are ready, take them out of the oven, let them rest for 20 minutes inside the mold and then unmold them and place them on a wire rack to cool completely before cutting.
- Decorate the brownies with the rest of the pistachio cream (which can be melted a little in the microwave to spread it better) and the rest of the pistachios in small pieces. Cut them into 16 equal portions and that's it!