Pistachio Brownies with Cherry Chocolate Stracciatella Ice Cream: A Symphony of Green and Red

 

These pistachio brownies are fudgy, nutty, and bursting with vibrant green color. Paired with the tangy sweetness of cherry chocolate stracciatella ice cream, they create a dessert that's both visually stunning and incredibly delicious. This recipe is perfect for a special occasion or just a delightful treat.

Part 1: Pistachio Brownies

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder (high-quality Dutch-processed recommended)
• 1/2 teaspoon salt
• 1 cup shelled pistachios, roughly chopped (reserve some for topping)
• Green food coloring (gel food coloring recommended for intense color)

Instructions:

1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Combine Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Add Pistachios and Color: Stir in the chopped pistachios. Add green food coloring, a few drops at a time, until you achieve your desired shade of green. Remember the color will intensify slightly as the brownies bake.
6. Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chopped pistachios over the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking for fudgy brownies.
7. Cool: Let the brownies cool completely in the pan before cutting into squares.

Part 2: Cherry Chocolate Stracciatella Ice Cream

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup pitted cherries, halved or quartered
• 1/4 cup mini chocolate chips

Instructions:

1. Combine Milk, Cream, Sugar, and Salt: In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering.
2. Add Vanilla: Remove from heat and stir in the vanilla extract.
3. Chill: Cover the saucepan and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
4. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Add Cherries and Chocolate: During the last few minutes of churning, add the halved or quartered cherries and mini chocolate chips.
6. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.

Assembly:

Once the brownies and ice cream are ready, scoop a generous portion of cherry chocolate stracciatella ice cream onto a plate. Top with a warm pistachio brownie square. Garnish with extra chopped pistachios or a drizzle of chocolate sauce, if desired.

Tips and Variations:

• Brownie Variations: Add white chocolate chips or a swirl of raspberry jam to the brownie batter for added flavor.
• Ice Cream Variations: Use different types of cherries or add other mix-ins like chopped almonds or dark chocolate chunks to the ice cream.
• Storage: Store brownies in an airtight container at room temperature for up to 3 days. Store ice cream in an airtight container in the freezer for up to 2 weeks.

Enjoy this delightful combination of pistachio brownies and cherry chocolate stracciatella ice cream! Let me know what you think in the comments!