Post by amarante on Nov 25, 2016 13:40:15 GMT -5
I haven't made this yet but it sounds fantastic and I wanted to post since Cookiee expressed her family's love for all things pistachio.
This is an incredible new cookbook for people who love to bake. All of the recipes are unique and not just the same old same old stuff so it's definitely worth exploring if you love to bake and are open to newer flavor combinations. Almost all the recipes have flavor variants like this one does so if you like the idea but not the particular flavors.
It also has photos of almost every item which I find helpful for cookies or other baked goods so that I get an idea of what the end product looks like.
PISTACHIO BUTTER SWIRLED FUDGE BROWNIES
Excerpt From: Irvin Lin - Marbled, Swirled, and Layered
PISTACHIO BUTTER SWIRLED FUDGE BROWNIES
Excerpt From: Irvin Irvin Lin - Marbled, Swirled, and Layered
makes 24 small brownies
I know people who swear they could eat an entire jar of peanut butter. But as much as they love peanut butter, when I introduce these folks to pistachio butter, they often go crazy for it! This brownie, which incorporates swirls of homemade pistachio butter, is for all those people who haven’t yet had the pleasure of pistachio butter in their lives. With a deep, fudgy chocolate brownie and a dense, salty pistachio batter married together, this is the showstopper brownie that will have you wondering where pistachio butter has been all your life.
PISTACHIO BUTTER BATTER
2½ cups (360 g) shelled pistachios
1 teaspoon kosher salt
6 tablespoons (80 g) extra-virgin olive oil or pistachio oil
1 cup (115 g) powdered sugar
1 teaspoon matcha green tea powder (optional)
BROWNIE BATTER
6 ounces (170 g) unsweetened chocolate, chopped into ¼-inch pieces
14 tablespoons (200 g or 1¾ sticks) unsalted butter
1¼ cups (250 g) granulated sugar
1 cup (220 g) packed dark brown sugar
4 large eggs
2 teaspoons vanilla extract
½ teaspoon kosher salt
¼ teaspoon baking soda
¾ cup (105 g) all-purpose flour
⅔ cup (75 g) natural cocoa powder (not Dutch-process)
MAKE THE PISTACHIO BUTTER BATTER
Place the pistachios, salt, and oil in a food processor or blender and process until a smooth paste forms. Add the powdered sugar and process until incorporated.
MAKE THE BROWNIE BATTER
Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray and then line the bottom and sides with parchment paper, with 2 inches of paper overhanging the edge of the pan on two sides. Place the chocolate and butter in a microwave-safe bowl and microwave for 30 seconds. Stir and then microwave for another 30 seconds. Continue to cook in 15-second intervals, stirring in between, until the mixture is melted and smooth.
Add both sugars to the chocolate mixture and stir with a whisk or fork until incorporated. Add the eggs, one at a time, beating vigorously to incorporate after each. Stir in the vanilla and then the salt and baking soda. Switch to a large spatula and add the flour and cocoa, folding until just absorbed.
Scrape half of the brownie batter into the prepared baking pan and spread it out evenly to the edges (it’s okay if it doesn’t cover it completely). Spoon three-quarters of the pistachio butter batter over the brownie batter, then spread the remaining brownie batter on top. Stir the matcha green tea powder, if using, into the remaining pistachio butter batter. Spoon the pistachio batter on top of the brownie batter in dollops and use a butter knife or chopstick to swirl it into the brownie batter.
Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool in the pan for 30 minutes on a wire rack, then remove the brownies by grabbing the parchment paper by the overhang and lifting straight up and out. Transfer the still-warm brownies to a wire rack to cool to room temperature.
alternative
PEANUT BUTTER SWIRLED FUDGE BROWNIES
Make the brownie batter as directed. For the peanut butter batter, stir together ¾ cup (225 g) smooth peanut butter (not natural), 6 tablespoons (85 g) melted unsalted butter, ½ cup (60 g) powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt. Assemble and bake as directed.
This is an incredible new cookbook for people who love to bake. All of the recipes are unique and not just the same old same old stuff so it's definitely worth exploring if you love to bake and are open to newer flavor combinations. Almost all the recipes have flavor variants like this one does so if you like the idea but not the particular flavors.
It also has photos of almost every item which I find helpful for cookies or other baked goods so that I get an idea of what the end product looks like.
PISTACHIO BUTTER SWIRLED FUDGE BROWNIES
Excerpt From: Irvin Lin - Marbled, Swirled, and Layered
PISTACHIO BUTTER SWIRLED FUDGE BROWNIES
Excerpt From: Irvin Irvin Lin - Marbled, Swirled, and Layered
makes 24 small brownies
I know people who swear they could eat an entire jar of peanut butter. But as much as they love peanut butter, when I introduce these folks to pistachio butter, they often go crazy for it! This brownie, which incorporates swirls of homemade pistachio butter, is for all those people who haven’t yet had the pleasure of pistachio butter in their lives. With a deep, fudgy chocolate brownie and a dense, salty pistachio batter married together, this is the showstopper brownie that will have you wondering where pistachio butter has been all your life.
PISTACHIO BUTTER BATTER
2½ cups (360 g) shelled pistachios
1 teaspoon kosher salt
6 tablespoons (80 g) extra-virgin olive oil or pistachio oil
1 cup (115 g) powdered sugar
1 teaspoon matcha green tea powder (optional)
BROWNIE BATTER
6 ounces (170 g) unsweetened chocolate, chopped into ¼-inch pieces
14 tablespoons (200 g or 1¾ sticks) unsalted butter
1¼ cups (250 g) granulated sugar
1 cup (220 g) packed dark brown sugar
4 large eggs
2 teaspoons vanilla extract
½ teaspoon kosher salt
¼ teaspoon baking soda
¾ cup (105 g) all-purpose flour
⅔ cup (75 g) natural cocoa powder (not Dutch-process)
MAKE THE PISTACHIO BUTTER BATTER
Place the pistachios, salt, and oil in a food processor or blender and process until a smooth paste forms. Add the powdered sugar and process until incorporated.
MAKE THE BROWNIE BATTER
Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray and then line the bottom and sides with parchment paper, with 2 inches of paper overhanging the edge of the pan on two sides. Place the chocolate and butter in a microwave-safe bowl and microwave for 30 seconds. Stir and then microwave for another 30 seconds. Continue to cook in 15-second intervals, stirring in between, until the mixture is melted and smooth.
Add both sugars to the chocolate mixture and stir with a whisk or fork until incorporated. Add the eggs, one at a time, beating vigorously to incorporate after each. Stir in the vanilla and then the salt and baking soda. Switch to a large spatula and add the flour and cocoa, folding until just absorbed.
Scrape half of the brownie batter into the prepared baking pan and spread it out evenly to the edges (it’s okay if it doesn’t cover it completely). Spoon three-quarters of the pistachio butter batter over the brownie batter, then spread the remaining brownie batter on top. Stir the matcha green tea powder, if using, into the remaining pistachio butter batter. Spoon the pistachio batter on top of the brownie batter in dollops and use a butter knife or chopstick to swirl it into the brownie batter.
Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool in the pan for 30 minutes on a wire rack, then remove the brownies by grabbing the parchment paper by the overhang and lifting straight up and out. Transfer the still-warm brownies to a wire rack to cool to room temperature.
alternative
PEANUT BUTTER SWIRLED FUDGE BROWNIES
Make the brownie batter as directed. For the peanut butter batter, stir together ¾ cup (225 g) smooth peanut butter (not natural), 6 tablespoons (85 g) melted unsalted butter, ½ cup (60 g) powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt. Assemble and bake as directed.