If you’re a foodie at heart, you certainly haven’t missed out on the “pistachio” phenomenon. We love it creamed on pancakes, in drinks and, of course, mixed with chocolate! Have you missed out on the famous “Dubai chocolate” that everyone loves? Try Cyril Lignac’s brownie recipe. You’ll love it!
Cyril Lignac’s chocolate brownie recipe
Ingredients
For the caramelized pecans :
- 60 g pecans
- 80 g sugar
- 20 g water
For the brownie batter :
- 110 g butter
- 60 g milk chocolate
- 100 g dark chocolate
- 2 eggs
- 150 g sugar
- 40 g flour
- 60 g pistachios
- 40 g dark chocolate
Pistachio brownie baking steps
For the caramelized pecans:
- Place the sugar and water in a saucepan and boil until the sugar caramelizes.
- When the caramel is golden brown, add the pecans and stir together before allowing to cool in a separate container.
For the brownie:
- Preheat the oven to 180°C(fan oven).
- In a bowl, melt the butter with the two chocolates in a bain-marie.
- In another bowl, mix the eggs with the sugar, but do not over-whisk so as not to whiten them.
- Gently fold the egg-sugar mixture into the butter-chocolate mixture and mix.
- When the mixture is smooth, add the flour gradually to avoid lumps. Do the same with the caramelized pecans and pistachios.
- Bake in the oven for 25 to 30 minutes, depending on the power of your oven.
- Leave to cool for a few minutes before serving! Good to know: brownies can be stored for several days in an airtight tin.