12 Serves
73 Mins
Preheat your oven to 175°C and line a square baking pan with parchment paper.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
85 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
122 mg / 4,700 mgSodium
248 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
5 mgNet Carbs
35 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer.
Beat the eggs and vanilla extract into the butter mixture, then fold in the melted chocolate and pistachio paste.
Gradually combine the dry ingredients into the wet mixture until just incorporated, then stir in the chopped pistachios.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack before slicing.
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Danish