I am in the middle of a chocolate overdose as I write this. My dear husband put a request in for these yesterday and unfortunately for him, I’ve eaten most of them. I. Can’t. Stop. I love chocolate and nuts. Oh puhleeze, keep the nut jokes to yourself, you know what I mean. I don’t know where I found this recipe. It’s from one of those holiday magazines they put out every year. The one where they recycle the exact same recipes every year but change the cover picture, fooling me into buying it year after year. Yeah, one of those.
Pistachio Brownie Wedges
1/2 cup butter
3 ounces unsweetened chocolate
3/4 cup sugar
1 tsp vanilla
3/4 cup all-purpose flour
3/4 cup coarsely chopped pecans, toasted
2 ounces semisweet chocolate squares
1/2 cup pistachio nuts, finely chopped
Preheat oven to 325F. Line the bottom of a 9×1 1/2 inch round baking pan (cake pan) with parchment paper; grease parchment paper and side of pan. Set aside.
In a small saucepan, combine butter and unsweetened chocolate. Heat and stir over low heat until melted and smooth. Remove from heat; let stand until cool.
In a large bowl, beat eggs with an electric mixer on high speed about 1 minute or until frothy. Add sugar and vanilla; beat about 2 minutes or until thick and lemon-coloured. Beat in melted unsweetened chocolate mixture. Stir in flour. Spread into prepared pan. Sprinkle evenly with toasted pecans, press lightly into batter.
Bake for 25 minutes. Cool in pan on a wire rack. Remove brownie from pan. Remove parchment paper. Cut brownie into quarters; cut each quarter into 4 wedges.
In a small microwave-safe bowl, melt semisweet chocolate on high for 45 seconds until melted. Stir until smooth. Dip outer edges of brownies into melted chocolate then press into pistachios. Let stand on waxed paper until set. Move to tray