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Ultimate Dubai-Style Pistachio Swirl Brownies with Cardamom

Close-up of stacked, fudgy Pistachio Dubai Brownies topped with bright green pistachio swirl and chopped nuts.
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Make rich, fudgy brownies featuring a vibrant pistachio swirl and subtle cardamom spice, creating a luxury dessert experience.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, cubed
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces (115g) bittersweet chocolate, chopped
  • 1/2 cup (85g) white chocolate chips
  • 1/2 teaspoon ground cardamom
  • 1 cup (120g) shelled raw pistachios, roughly chopped
  • 1/2 cup (60g) pistachio paste or finely ground pistachios mixed with 1 tablespoon oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a medium saucepan over low heat, melt the butter. Remove from heat and whisk in the granulated sugar and brown sugar until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the chopped bittersweet chocolate.
  6. In a small bowl, combine the pistachio paste, 1/4 cup of the chopped pistachios, white chocolate chips, and cardamom. Mix well.
  7. Pour half of the brownie batter into the prepared pan and spread evenly.
  8. Dollop spoonfuls of the pistachio mixture over the batter. Pour the remaining brownie batter over the top.
  9. Use a knife or skewer to gently swirl the pistachio mixture through the chocolate batter, creating a marbled effect. Do not over-swirl.
  10. Sprinkle the remaining 1/4 cup of chopped pistachios over the top.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted near the edge comes out with moist crumbs attached, but not wet batter. The center should still look slightly soft.
  12. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the best swirl color, use bright green pistachios.
  • Chill the brownies for at least 2 hours before cutting for clean, bakery-style squares.
  • You can substitute almond extract for vanilla for a different flavor profile.

Nutrition

Find it online: https://delishdreams.com/pistachio-dubai-brownies-recipe/