{"id":8766,"date":"2022-04-20T16:26:07","date_gmt":"2022-04-20T21:26:07","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=8766"},"modified":"2024-08-24T09:10:18","modified_gmt":"2024-08-24T14:10:18","slug":"chocolate-pistachio-marbled-brownie","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/chocolate-pistachio-marbled-brownie\/","title":{"rendered":"Chocolate & pistachio marbled brownie"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

Spring is slowly settling in Quebec, even if the temperatures are struggling to get above 0\u00b0C. I won’t lie to you, I’m tired of winter. I’m waiting to put away the winter coat [and all the equipment that goes with it] and to see the little flowers break through with impatience. In the meantime, I’m using this weather as an excuse to cook some delicious treats.<\/p>\n\n\n\n

About the chocolate & pistachio marbled brownie<\/h2>\n\n\n\n

A few weeks ago I won a contest on instagram and was lucky enough to receive an assortment of nut butters from one of my favorite stores, Mille et une noix<\/a>. I mention them regularly and I have been using only their products for a few years. In my little shipment, I had, among other things, pistachio butter <\/a>made of 100% pistachios [so it’s pure pistachio paste]. And I find it absolutely perfect to use in pastries.<\/p>\n\n\n\n

I did a first test by baking a pistachio brownie with milk chocolate chips, a real success. But I wanted to take it a step further and decided to mix my classic dark chocolate brownie recipe with a pistachio brownie. Trust me, you want to try it. The result is absolutely spectacular !<\/p>\n\n\n\n

From a practical standpoint there is no difficulty. The brownie batter is easy to prepare. As for the chocolate, I use 66% dark chocolate [Cara\u00efbe by Valrhona<\/a>]. You can choose another brand of chocolate, but I recommend that you stick with dark chocolate. Milk chocolate is possible but it will make the brownie even sweeter, knowing that there is already a good amount of sugar [brownie oblige !]. For the pistachio paste, choose a 100% pistachio paste [make sure it is not sweet]. If you live in Quebec, I strongly recommend the one from Mille et une noix<\/a>.<\/p>\n\n\n

\n
\"Brownie
Chocolate & pistachio marbled brownie<\/figcaption><\/figure>\n<\/div>\n\n\n

How to obtain the marbled effect ?<\/h3>\n\n\n\n

The principle is the same as for a marbled cake. There are several techniques, I propose you here the “lazy” one that I adopted this weekend. Of course it is a bit rough, but with my two impatient kids around I went as fast as I could. The result is a little less aesthetic but but it doesn’t affect the taste.<\/p>\n\n\n\n

I poured strips of dough in alternating layers [chocolate\/pistachio\/chocolate\u2026] vertically. To be more precise, you can put your dough in pastry bags. The poaching will be more elegant. Usually that’s how I would have done it, but here I went with the barbarian [ie with a spoon]. At the end I run the tip of a knife between the layers in the opposite direction of the strips [ie horizontally] to create the marbling effect.<\/p>\n\n\n\n