Recipes
Recipes

Swiss Chocolate Almond Pistachio Brownies

An outdoor concert.  Summertime in the Rockies.  Performing…Hazel Miller who the Rocky Mountain News calls “…a force of nature.”   So, what do you take for a picnic…

…like the performer, the food’s got to be a ‘…force of nature!’  You also want this food to be easily portable and simple to eat, like with your fingers mostly.  These brownies are just one of the things on the menu.  This recipe is adapted from ‘Taste of Home’ BEST Recipes 2011, the ‘Ultimate Double Chocolate Brownies.’  Mine are ‘Swiss Chocolate Almond Pistachio Brownies.’

Preheat oven to 350

Makes: About 3 dozen brownies (13×9 baking dish) or about 4-4 ½  dozen mini-cupcake brownies

(Note:  I made about 3 dozen mini cupcake brownies and one (1) 7” brownie tart.  If I were doing this again, I would coat the inside of the mini cupcake holders with cooking spray or not use them at all.  The paper was a little hard to remove.)

 What you need:

¾ cup baking cocoa

1/3 tsp baking soda

2/3 cup butter, melted, divided

½ cup boiling water

2 cups sugar

2 beaten eggs

1 1/3 cups all-purpose flour (sifted)

1 tsp vanilla extract

1 tbl Swiss almond ground coffee (optional/or choose your flavored preference)

¼ tsp salt

½ cup milk chocolate chunks

½ cup semi-sweet mini chocolate chips

1/3 cup salted pistachios

½ cup sliced almonds

What you do:

In a large mixing bowl, combine sift cocoa and baking soda and blend, Add 1/3 cup melted butter, blend, Add boiling water, blend well.  Stir in sugar one cup at a time.  Add eggs and remaining melted butter.  Add flour a little at a time and blend.   Add vanilla, ground coffee, and salt and blend.  Add chocolate chunks, mini chips, pistachios and almonds and blend.

If using a 13×9 baking dish, bake for about 35-40 minutes.  If making mini cupcakes, bake for about 15 minutes.   The tart required about 22-25 minutes of baking.  Remove and let cool.  Store in airtight container!

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