The lunatics are running the asylum in this brownie recipe featuring pistachios, walnuts and almonds. In honor of National Pistachio Day, I wanted to share this brownie recipe that is overrun with nuts – but the pistachios are (in my opinion) the star of the show.
Yes, I am a pistachio addict. It’s one of a few naturally green foods I love to eat! And because of this pistachio compulsion, I usually only stock pistachios still in the shells in my pantry so it slows down the consumption rate and gives my fingers some strength training. But when I’m ready to bake with pistachios, it’s always much easier to buy them already shelled.
With this nutty brownie recipe, you can easily substitute any of the nuts with your favorites or whatever you have in the pantry. In most cases, it’s best to use raw nuts (or peanuts) to avoid possible burning of the brownie tops. But if you closely watch the brownies while they’re baking, you could safely use roasted or dry roasted nuts (which is what I prefer to do for an earthier flavor and crunchier texture).
Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening.
In a medium mixing bowl, combine the cocoa, sugar, flour, baking powder, chocolate chips and 1/4 cup each of pistachios, walnuts and almonds. Add the melted butter, milk and egg. Mix just until ingredients are blended.
Pour batter into your prepared baking pan. Using a spatula, level the batter in the pan. In a small mixing bowl, combine the remaining 1/4 cup each of pistachios, walnuts and almonds. Sprinkle the nut mixture evenly over the top of the brownie batter.
Bake for 25 minutes, or until toothpick inserted in center comes out clean. Let the brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.