30 minutes

White Chocolate Brownies with Pistachios

My mother, I thought that today I would not have time to publish the recipe ... These days I am returning the guards that I did not do in August for going on vacation, so I literally live in the health center. Yesterday I had the night off and I didn't know what to prepare for you, but since I have a folder with pending recipes, I went up to the room, I saw the recipes that would take me less time, the ingredients I was carrying, I went down to the opencor to buy the pistachios and voila.

I just took the pictures, so I can almost say that the Brownie is fresh from the oven.

Ingredients for 4 people:
75gr of sugar
2 eggs
75gr of butter
150gr white chocolate
80gr of flour
1 tablespoon yeast
50gr of pistachios cut into pieces and peeled

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preparation:
1.- Preheat the oven to 180º.
2.- Put the sugar and eggs in the glass and program 5 minutes, 37º, speed 4. Remove and reserve.
3.- Pour the butter and chopped chocolate into the glass and program 3 and a half minutes, 50º, speed 1. The chocolate must be emulsified and melted with the butter.
4.- Add the reserved eggs, the flour mixed with the yeast and program 10 seconds at speed 2.
5.- Add the pistachios to the previous mixture and mix by hand with enveloping movements. Turn over in a previously greased rectangular mold and Bake for 20 minutes.

Note: do not leave pistachios too big because with the weight in the baking they tend to go down to the base. The oven must be hot, do not open the door so that the brownie does not go down, if you bake it well it should be moist inside. By the way, you can substitute pistachios for almonds or any dried fruit you like.
Although the recipe put for 8, I find it scarce because it has only given me for the 8 pieces you see, 1 per person.

Trick: so that pistachios or other nuts do not fall to the base, wrap them in flour beforehand.

Video: White Chocolate & Pistachio Blondie Recipe. Jane's Patisserie (November 2019).