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Pistachio Agave Brownies

August 28, 2012

Brownies have been a recurring thought in my mind lately. Not only the chocolate part of the brownie, but the other flavor combinations that could work inside a brownie.

Cinnamon sugar? Walnuts and chocolate chips?

Pistachios and Agave Syrup? YES.

These brownies are adapted from one of my favorite brownie recipes. Not only are they delicious, but they are made in one pot! That makes easy clean-up!

The chewiness of these treats, mixed with the sweet tang of the agave and fresh crunch of the pistachios is simply scrumptious!

Pistachio Agave Brownies

adapted from Spicy Chocolate-Cayenne Truffle Brownies

yields 1-8×8 in pan

7 oz. dark chocolate

1 stick unsalted butter

4 large eggs, room temperature

1 1/2 cups granulated sugar

1/4 cup raw blue agave syrup

1/2 tsp vanilla extract

1 1/3 cup all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking powder

1/2 tsp salt

1 cup chopped pistachios

Preheat oven to 350 degrees F. Line an 8×8 in. pan in parchment.

In a medium sauce pan melt chocolate and butter on low heat, stirring often. Once melted remove from heat and stir in the sugar and agave syrup.

Whisk together flour, cocoa, baking powder, and salt in a separate bowl.

Add one egg at a time to the chocolate sugar mixture, whisking after each edition. After all eggs are added whisk in vanilla. In three editions fold flour mix into the chocolate. Stir until smooth.

Pour batter into pan. Bake 35-40 minutes or until a toothpick inserted into the middle comes out clean. (If you like your brownies under done, remove from oven when toothpick has a slight mount of batter on it when inserted.)

These brownies can be served individually or accompanied by ice cream (coffee ice cream tastes delicious with these!).

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