S'mores Pistachio Brownies

Its Chinese/Lunar New Years soon. Office in Chinatown = Craziness. I'm not a big fan of crowds, queuing, waiting, or standing up actually. But for one reason, I part the red sea. There it was, with its dark and thick scent of nutty sweetness roasted in black coal pebbles. It's chestnuts. Tis the season of chestnuts! And right beside them are these beautiful green gems. Pistachios. Tis the season of pistachios!

Indeed. Chinese New years bring out the best of snacks. We spend the past month (after christmas and new years) losing the extra pounds to fit in a chinese traditional dress only to gain two-fold of the weight back. Just to be safe, get a bigger Cheong Sam.

The roasted chestnuts didn't make it and i had to keep the pistachios away from the crazy wolves. Hence, whilst dreaming the day I can have a traditional campfire desert, I decided to bake up some s'mores (brownies style), with pistachios of course.

Brownie : adapted from Martha Stewarts "Chocolate Brownie". 

• 150 g coarsely chopped pistachios
• 114 g unsalted butter, plus more for pan
• 114 g bittersweet chocolate for baking
• 3 medium eggs (150 g)
• 125 g sugar
• 25 g cocoa
• 6 g instant espresso
• 10 ml pure vanilla extract
• 200 g sifted all-purpose flour
• 2 g salt
• 80 g semisweet chocolate chips

1. Heat oven to 190 celsius. 
2. Line a 40-by-15 cm baking pan with aluminum foil.
3. Combine chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs, sugar, espresso and cocoa at high speed, 10 minutes. Reduce speed to low, and add melted-chocolate mixture and the vanilla; beat until combined. Slowly add flour and salt; beat just until incorporated. Fold in chocolate chips and toasted walnuts. Pour the batter into the prepared pan.
5. Bake until edges are dry but center is still soft, about 30 minutes. Remove pan from oven.

Topping:

Large marshmallows cut in half.

1. Push the marshmallow sticky side down on the brownie layer. 

2. Line as desired and place the tray back in the oven. Make sure to watch the marshmallows as they burn within 1 minute. Check every 10-15 seconds.

3. Cool on rack before cutting into desired slices

Biscuit Base:

2 x no. of slices of brownies of Graham Crackers / Digestive Biscuits

1. Sandwich each slice of brownie in between 2 biscuits. Serve warm.

Many use Graham Crackers for these. However, I've always adored that nutty buttery (a little bit malty) texture of a McVites Digestive biscuit. Pairing that up with a heavy chocolatey brownie? Check mate. This brownie has a thick crispy crust that is formed due to meringue (the 10-crazy-minutes of mixing). That crunch topped with a gooey sticky Marshmallow with its ever-so-little burnt scent. Each bite brings you through layers of diversifying texture and taste. I know it doesn't sound convincing but I'm really on a diet.

Lastly, let's talk about the Liebster award!

Liebster Blog Award

When I visited "To Food With Love", I would never have thought that her blog was a new'ish blog. I mean, look at her fabulous pictures and recipes! Its just impossible that she hasn't published a book or something. Hence, when she nominated me for this award, I was pleasantly surprised. It is an award for newer blogs, or those with less than 200 followers. Just to support and encourage these blogs. Thank you! What a sweet gesture :)

After Accepting:

- Thank the Liebster Blog Award Presenter on your blog.

- Link back to the blogger who nominated you.

- Copy and paste the award on your blog.

- Reveal 5 blogs of your choice

- Let them know by leaving a comment on their blog

Here are blogs that I'm nominating:

(not in any particular order)

Everyday Meals for the Everyday family by Mandie, her always-ever-so-homely meals gets you homesick, trust me!

Lavieenfribourg, rare ingredients and fun recipes. Last but not least, an amazing personality :)

Penguin in the Kitchen by Nicole, her recipes are always fun and photographs amazing.

The Little Epicurean by Maryanne, her writing is gorgeous and Peanut Butter Banana Bacon Cake! 

Sixteen Beans by Kyleen. Her pictures are awesome and i bet her cakes taste 10 times better!

Brownies up,

Jes