These brookies bring together the best of both worlds: a fudgy chocolate brownie, soft pockets of cookie dough, and fragrant pistachio paste. Baked in one pan, they look beautiful on the table and taste like pure chocolate-and-nut indulgence.
Ingredients
Pistachio Paste
- 100 g (3.5 oz) unsalted pistachios
- 65 g (1/3 cup) superfine white sugar
- 1 egg white
- 20 ml (1 1/3 tbsp) water
Brownie Batter
- 125 g (1/2 cup + 1 tbsp) unsalted butter
- 150 g (5.3 oz) dark chocolate
- 160 g (3/4 cup + 1 tbsp) superfine white sugar
- 8 g (1 packet) vanilla sugar
- pinch of salt
- 1 egg
- 1 egg yolk
- 90 g (3/4 cup) all-purpose flour
- 10 g (1 tbsp) cocoa powder
Cookie Dough
- 85 g (6 tbsp) unsalted butter
- 50 g (1/4 cup) light brown sugar
- 50 g (1/4 cup) granulated sugar
- 8 g (1 packet) vanilla sugar
- pinch of salt
- 1 medium egg
- 150 g (1 1/4 cups) all-purpose flour
- 3 g (3/4 tsp) baking powder
- 100 g (3.5 oz) chocolate, milk or dark, chopped
Step-by-Step Recipe
- Pistachio paste. Place the pistachios, white sugar, egg white, and water in a food processor. Blend until you have a smooth, thick paste. Set aside.
- Brownie batter. Melt the butter and dark chocolate together over a bain-marie, then remove from the heat and let cool slightly. Stir in the white sugar, vanilla sugar, and salt. Add the egg and egg yolk, mixing until smooth. Sift the flour and cocoa over the mixture and fold gently until just combined, without overmixing. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off.
- Cookie dough. Melt the butter and let it cool until warm. Mix it with the brown sugar, granulated sugar, vanilla sugar, salt, and egg until smooth. Sift in the flour and baking powder, then fold to combine. Add the chopped chocolate and mix briefly until evenly distributed.
- Assemble. Line a 20–22 cm (8–9 inch) square baking pan with parchment paper. Spread half of the brownie batter in an even layer. Scatter spoonfuls of the cookie dough over the top. Pipe the pistachio paste into the spaces between the cookie dough pieces. Cover with the remaining brownie batter, then finish with more pieces of cookie dough on top.
- Bake. Preheat the oven to 175°C (347°F). Bake for 30–38 minutes, until a skewer inserted in the centre comes out with moist crumbs, not dry. Let cool completely in the pan, then lift out carefully and cut into 16 squares.
Nutritional Value (per 1 of 16 servings)
| Indicator | Value |
|---|---|
| Calories | ≈ 368 kcal |
| Protein | ≈ 5 g |
| Fat | ≈ 19 g |
| Carbohydrates | ≈ 42 g |
| Sugars | ≈ 28 g |
| Dietary Fiber | ≈ 2 g |
| Sodium | ≈ 80 mg |
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Tips and Variations
- You can swap the pistachios for almonds or hazelnuts; the method for making the paste stays the same.
- Do not overbake: brookies should stay moist and slightly crumbly for the best flavour and texture.
- If you want a deeper nutty note, toast the pistachios for 5–7 minutes at 150°C (302°F) and let them cool before blending.
- For the cookie layer, use a chocolate bar and chop it by hand — the chunks melt more beautifully than chocolate chips.
- For clean slices, let the brookies cool completely and use a long knife, wiping it clean after each cut.
FAQ
What can I use instead of pistachios if I do not have any?
Almonds or hazelnuts work well. The flavour will change, but the texture and method for the paste stay the same.
How do I know when the brookies are done?
Test the centre with a skewer: it should come out with moist crumbs, not wet batter. Avoid overbaking — the brownie layer should stay rich and fudgy.
How should I store them, and can I freeze them?
Store in an airtight container at room temperature for 3–4 days. You can freeze individual pieces for up to 2 months; thaw in the refrigerator, then bring to room temperature before serving.