It’s not the holidays until we overindulge in just about everything. You know….more mashed potatoes please, cheers to another cocktail and I’ll try one of each dessert options (of course). To get in the spirit, here’s a simple cookie recipe that I’ve made a holiday tradition. These pistachio brownie thins are the perfect combo of sweet and salty!
WHAT YOU NEED:
- 4 ounces unsweetened bakers chocolate
- 12 T Earth Balance (this is what I use instead of butter)
- 1 cup evaporated cane sugar
- 2 eggs
- 6 T whole wheat white flour
- 1/4 cup chopped pistachios
- 1/2 t vanilla extract
- 1/2 t almond extract
- Pinch of salt
Note: the picture above shows ingredients for a half batch, and the sugar somehow didn’t make it in the shot.
WHAT YOU DO:
1) Preheat the oven to 350 degrees and prep a few cookie sheets by greasing with Earth Balance. Or, simply use non-stick parchment paper on cookie sheets for easy clean up.
2) Roughly chop the chocolate.
3) Melt the chocolate and Earth Balance in the microwave or on the stove top with a double broiler.
4) Once melted, mix the Earth Balance and chocolate while adding the remaining ingredients EXCEPT for the pistachios. Mix until smooth.
5) Place spoonfuls of the mixture on the cookie sheets. Sprinkle each with chopped pistachios.
6) Bake for 7-9 minutes, until the edges start to become a little crispy.
7) Once removed from the oven, let sit on the cookie sheets for only a few minutes and then transfer to cooling racks. These cookies are thin and will stick if left longer on the sheets!
I love the festive look of the pistachio crumble and this slightly crispy, sweet and salty take on brownies. Eating something once a year makes it even more delicious!
Check out my mini pumpkin muffin recipe for another holiday baking idea!