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Chocolate Brownies with Pistachios

Chocolate Brownies with Pistachios

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These Chocolate brownies, are one of America’s favorite baked treats. These homemade brownies are easy to make, rich in chocolate flavour, they are crunchy on the outside and fudgy in the middle.

The brownie is classified as a bar cookie rather than a cake.

Brownies bars cut image

Would you believe that I have never made Brownies before? Well actually there are a lot of things I have not yet made and I am learning every day lots of new things.

I now know the difference between cookies and biscotti but now that I’ve made the brownies, my son tells me that although they are perfect they remind him of mud cake, which he tried in Australia. Is he right?

Brownies with Pistachios before baking image

I have never made mud cake before so I wouldn’t know the difference.

Anyway they tasted F A N T A S T I C !!!

brownies baked image

I whipped up a heavy cream and made a lovely raspberry sauce to go with it.

I have now realized that when I like something a lot, I keep making it over and over again until I find something new to experiment with.

This time I have been making a lot of recipes with pistachios and after google searching for brownies and pistachio I found Michelle’s recipe which sounded great.

I made a bigger batch with a few changes to the recipe.

Although Michelle says it makes 15, according to the amount of ingredients I used, I should have made at least twice but as you may see I only made 20 and believe me one piece was not enough.

Instead of adding dark chocolate, I used milk chocolate and added less sugar.

As usual, I did not stick to the method but followed a different approach in making the brownies.

Finally, I forgot to add the pistachios in the mixture, so I just sprinkled some on top before baking it.

chocolate and pistachio brownies picture

Update: I’ve made them many times since then with or without nuts.

I served them with whipped cream, raspberry sauce and more pistachios on top. You can also serve them with ice cream.

Check out my Blondies recipe.

Brownies served with whipped cream and raspberry sauce image

Raspberry Sauce

When I was in France I really enjoyed raspberries on cakes and desserts, so I tried to recreate a sauce to serve with desserts.   

I had bought a berry syrup from France which I used together with a raspberry fruit preserve and raspberry jam.

I made this sauce a couple of weeks ago and used half of it on a cheesecake and preserved the remaining in the refrigerator.


1 Bonne Maman Raspberry jam

raspberry jam image

1 raspberry (framboises) fruit preserve with syrup

framboises in syrup image

5 tablespoons of blackcurrant syrup

blackcurrant syrup image


Add all ingredients in a small frying pan.

Bring to a boil and simmer until the sauce thickens.

boiling raspberries image

When done there still will be chunks of raspberries in the sauce.

raspberry sauce image

If you don’t like having chunks of fruit in the sauce, you can puree it with a hand blender.

I am sending this recipe to Holler, of Tinned Tomatoes, who is hosting this month’s No Croutons Required. This month’s theme is a Taste of Christmas with either a picture of food, Christmas decorations, a wintery scene or maybe even your Christmas tree.

My cat Lisa and I wish all of you A Merry Christmas!!!

Our cat lisa during Christmas image

Brownies with whipped cream and framboise sauce image

Chocolate Brownies with Pistachios

Yield: 20
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

The brownies, one of America's favorite baked treats, was born in the U.S.A. The brownie is classified as a bar cookie rather than a cake.


  • 250 grams milk chocolate
  • 250 grams butter
  • 400 grams granulated sugar
  • 5 eggs
  • 125 grams all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 200 grams unsalted roasted pistachios


  1. Line a 38×32cm baking tin with baking parchment, allowing the paper to come 2 cm above the tin.
  2. Preheat the oven to 180°C / 350°F / gas mark 4.
  3. Roast the nuts in the preheated oven for 8 minutes.
  4. Meanwhile melt the butter and chocolate in a bain Marie. When it has almost melted, remove from the heat and stir until it completely melts as we do not want the chocolate to be hot.
  5. Beat the eggs with sugar until white and frothy and gradually add the melted chocolate, a spoonful at a time, while mixer is still on.
  6. Turn off the mixer and fold in the other ingredients with a spatula, until thoroughly mixed.
  7. Spread the mixture evenly into the prepared tin and sprinkle 2/3 of the nuts on top of the mixture and bake in the middle rack of the oven for 30 minutes or until it is slightly springy in the middle.
  8. Take the brownies out of the oven and allow them to cool for 15 minutes before
    cutting them into the shape and size you prefer.
Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 332Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 76mgSodium 258mgCarbohydrates 35gFiber 2gSugar 27gProtein 5g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Collage Homemade Brownies image

Kopiaste and Kali Orexi!

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Astra Libris

Saturday 10th of January 2009

Oh my goodness, your cat is soooo adorable!!

and just look at those gorgeous brownies... mmmmm...


Thursday 18th of December 2008

Yes, it's hard to believe that this is your first time w/ brownies! This is my first time seeing pistachios in brownies before. Delicious idea!


Wednesday 17th of December 2008

So beautiful! The brownies look awesome.


Wednesday 17th of December 2008

Hi Ivy, first time here. Lovely blog from a lovely person, who thinks about the world! I joined blogger aid today, as u wud have alreday known. Heres' my entry for the cause.

Thanks for stopping by at my place dear.:)


Wednesday 17th of December 2008

looks awesome, ivy!!

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