- Level: Easy
- Total: 2 hr (includes cooling and setting times)
- Active: 35 min
- Yield: 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 259
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 49 mg
- Sodium
- 74 mg
- Level: Easy
- Total: 2 hr (includes cooling and setting times)
- Active: 35 min
- Yield: 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 259
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 3 g
- Cholesterol
- 49 mg
- Sodium
- 74 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
- Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
- Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
- Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
- Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
- Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.
