Pistachio Brownie Cups

It’s no secret that chocolate and pistachio has become a very popular flavor combination, largely thanks to the Dubai chocolate craze. So you know I had to make a recipe of my own using this delicious and rightfully hyped duo of flavors. These Pistachio Brownie Cups are decadent and very easy to make, utilizing premade pistachio cream to save time and effort. Of course, if you’re feeling ambitious, you could always use homemade pistachio cream. Read on to learn the recipe and hop on the chocolate pistachio trend!

Mix the Brownie Batter

Follow these steps to prepare your brownie batter:

1. In a microwave safe bowl, melt semi-sweet chocolate chips and cubed butter by microwaving at 50% power, stopping to stir every 30 seconds, until fully melted (left image below). Set aside.

2. In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.

3. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat eggs, granulated sugar, and brown sugar on medium speed until creamy and pale yellow (middle image below).

4. Add the melted chocolate and butter mixture and vanilla extract and mix until smooth.

5. Add the dry ingredients to the wet ingredients and mix until just combined (right image below).

Bake the Brownies

Preheat the oven to 375°F. Grease a 12-count muffin pan with baking spray or softened butter.

Transfer the brownie batter to the prepared muffin pan, filling about 3/4 of the way to the top. You can use a large cookie scoop to make this step easier and less messy.

Bake for 20-25 minutes until the tops of the brownies are glossy. The longer you bake the brownies, the more cakey they will be. If you prefer a more fudgy texture, only bake for the lesser amount of time.

Shape the Brownie Cups

Immediately after you remove the brownies from the oven, use the back of a tablespoon to make indents into the brownies to make them into cups. See the image below for reference. Allow the brownie cups to cool for at least 10 minutes in the pan before transferring to a wire rack to cool completely.

Fill the Brownie Cups

Once the brownie cups have cooled, fill them with pistachio cream and sprinkle chopped pistachios on top. I used a piping bag to fill the cups with the pistachio cream to help with uniformity and keep things free of mess, but a spoon will work just fine if you don’t have piping bags.

These brownie cups are best served fresh, but if needed you can store leftovers in an airtight container in the refrigerator for up to 3 days.

dessert

Yield: 12

Author: Laura's Bake Lab

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Pistachio Brownie Cups

Rich brownie cups filled with pistachio cream and topped with more pistachios.

Prep time: 15 MinCook time: 25 MinInactive time: 20 MinTotal time: 1 Hour

Ingredients

• 12 oz semi-sweet chocolate chips
• 1/2 cup unsalted butter, cubed
• 3/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp vanilla extract
• 3/4 cup pistachio cream
• 1/2 cup pistachios, chopped

Instructions

1. Preheat the oven to 375°F. Grease a 12-count muffin pan with baking spray or softened butter.
2. In a microwave safe bowl, melt the semi-sweet chocolate chips and cubed butter by microwaving at 50% power, stopping to stir every 30 seconds, until fully melted. Set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
4. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, best the eggs, granulated sugar, and brown sugar on medium speed until creamy and pale yellow.
5. Add the melted chocolate and butter mixture and the vanilla extract and mix until smooth.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Transfer the brownie batter to the prepared muffin pan, filling about 3/4 of the way to the top. You can use a large cookie scoop to make this step easier and less messy.
8. Bake for 20-25 minutes until the tops of the brownies are glossy. The longer you bake the brownies, the more cakey they will be. If you prefer a more fudgy texture, only bake for the lesser amount of time.
9. Immediately after you remove the brownies from the oven, use the back of a tablespoon to make indents into the brownies to make them into cups. Allow to cool for at least 10 minutes in the pan before transferring to a wire rack to cool completely.
10. Once the brownie cups have cooled, fill them with the pistachio cream and sprinkle the chopped pistachios on top.
11. Store leftovers in an airtight container in the refrigerator for up to 3 days.

https://www.laurasbakelab.com/blog/pistachio-brownie-cups

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