Deep Dark Pistachio Brownies

These little devils are the antithesis of yesterday's marshmallow brownies. They are very dark. They are barely sweet. Rather than pumping you with sugary delight, these sophisticated squares will fix your deepest, darkest chocolate need. Pistachios are a sweet nut; it makes sense to pair them with this brownie because it is not overly sweet on its own. But it is intense - be sure to have a glass of something to help you handle the punch. I would definitely call these "adults only" brownies. But there's nothing wrong with that.

Deep Dark Pistachio Brownies
1/2 cup unsalted butter, cut into pieces
8 oz. bittersweet chocolate, chopped
3/4 cup packed brown sugar
3/4 tsp espresso powder
3 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup mini Hershey's Kisses or milk chocolate chips
1/2 cup shelled pistachios
2 T unsweetened cocoa
Chopped pistachios for garnish

1. Heat oven to 350. Line an 8x8 baking pan with nonstick foil.

2. In a large microwave-safe bowl, combine butter and chocolate. Microwave for 1 minute. Stir and microwave for an additional 30 seconds. Stir until smooth.

3. Add sugar and espresso powder and mix until combined. Add eggs and vanilla. Stir until eggs are incorporated. Beat in flour and salt until just combined. Fold in mini Kisses and nuts.

4. Pour into prepared pan. Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Use foil to lift brownies from pan; cool on a wire rack.

5. Cut into squares. Dust with cocoa and sprinkle with chopped nuts. Makes 16 brownies.

Recipe from Family Circle, September 2010

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