Being the youngest in my family, I've learned that, however much I wish it wasn't the case, older people are normally right. I'll admit that my parents are more right about things than I am, and that even my older siblings are more right. But that means that, as the youngest, I am the most often not right.
So when there is something that I think is right, I try to prove it. Sometimes it fails. Other times, though, I am actually right. I was right this time. I proposed Nutella Pistachio brownies, and everyone in my family was skeptical. I had this conversation with Molly before I made them:
I did screenshot it, and I did show them the error of their judgement. These brownies are delicious. The brownies are a sort of hazelnut-coffee chocolate situation, and the frosting is super-pistachio and has a salty kick that actually works. It's not too sweet and it lets the saltiness of the pistachios be prevalent.
I changed these mid-way through the recipe to have more coffee than intended, because as we know from these cookies, coffee + chocolate + pistachio is a great combination. Like, great combination.
If you haven't had the coffee chocolate pistachio combination, I suggest you get on it, because it is a game changer in the game of life. It will expand your baking horizons and possibilities for the better.
Because, who would think those flavors go together? And who would think to make something with them? Not many people. But I'm telling you to be the person who think to make something with those flavors. Your friends and families will love you. You're welcome.
What's a unique flavor combination that you think is downright amazing and unexpected?
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Nutella-Mocha Brownies with Pistachio Buttercream
Nutella Mocha Brownies
1 cup Nutella
1/2 cup + 2 tbsp plain flour
Pinch of salt
1 tbsp instant coffee, finely ground
Preheat the oven to 350 F and grease and line an 8 x 8 inch pan with baking paper.
In a mixing bowl, combine the Nutella and eggs. Add the salt and coffee.
Mix in the flour until it is just incorporated, then stir through the white chocolate chips.
Pour the batter into the prepared pan and spread it out evenly.
Bake for about 15 minutes, until the center is just set and the edges begin to crack.
1/2 cup pistachio butter (Just grind pistachios in a food processor, they don't have to be fully ground into butter if you're feeling impatient or want a more textured frosting.)
1/2 cup butter (softened)
2-3 cups powdered sugar
pinch salt, if desired
Beat together the butter and pistachio butter until light and fluffy. Add in the powdered sugar and beat until well combined and your desired consistency is reached. Taste-test it, and add a pinch of salt if desired.
Brownies adapted from Butter Baking; Frosting is an original recipe