Orange-Pistachio Brownies

Orange-Pistachio Brownies

If you like your brownies on the chewy, fudgy side, this Orange-Pistachio Brownie recipe is for you. Lining the pan with foil makes it so easy to remove them and cuts down on cleanup.

Orange-Pistachio Brownies
  • 1½ cups butter
  • 5 (1-ounce) squares unsweetened chocolate, chopped
  • 2½ cups sugar
  • 5 large eggs
  • 1 teaspoon orange extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1½ cups chopped salted pistachios, divided
  • Orange Cream Frosting (recipe follows)
  • 1. Preheat oven to 350˚. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
  • 2. In a medium microwave-safe bowl, cook butter and chocolate on high in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth (about 1½ minutes total). Let cool for 15 minutes.
  • 3. In a large bowl, beat sugar and eggs with a mixer at medium-high speed until fluffy, about 3 minutes. Beat in extract. In a medium bowl, whisk together flour and salt. Gradually add flour mixture to sugar mixture, beating until combined. Beat in chocolate mixture and 1 cup pistachios. Pour batter into prepared pan.
  • 4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely in pan on wire rack.
  • 5. Spread Orange Cream Frosting onto brownie, and sprinkle with remaining ½ cup pistachios. Using excess foil as handles, remove from pan before cutting into squares. Refrigerate in an airtight container for up to 5 days.

Orange Cream Frosting
Makes about 3 cups
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon orange extract
  • 4 cups confectioners’ sugar
  1. In a medium bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Beat in extract. Gradually add confectioners’ sugar, beating until smooth. Use immediately.

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March/April 2018 Issue Preview