Share This Recipe:

INGREDIENTS

• 1 item stick butter, softened, plus extra for greasing pan
• 1 cup turbinado sugar
• ½ item vanilla bean, split bean lengthwise, scrape out black seeds, and reserve them
• ¼ teaspoon vanilla extract
• 2 cup eggs
• ¼ cup all-purpose flour, plus extra for dusting
• ¼ cup cake flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1/3 cup chopped pistachios
• 1 item stick butter, softened
• 2 cup powdered sugar
• 2 tablespoon mint liqueur

PREPARATION

Brownies:

1 stick butter, softened, plus extra for greasing pan

1 cup turbinado sugar

½ vanilla bean, split bean lengthwise, scrape out black seeds, and reserve them

¼ teaspoon vanilla extract

2 eggs

¼ cup all-purpose flour, plus extra for dusting

¼ cup cake flour

¼ cup unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

1/3 cup chopped pistachios

Mint Frosting:

1 stick butter, softened

2 cups powdered sugar

2 tablespoons mint liqueur

Preheat oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper. Lightly grease and flour. In a standing mixer with paddle attachment, cream together butter, sugar, vanilla bean seeds and vanilla extract. Add eggs and mix well. In separate bowl, mix together flour, cocoa powder, baking powder and salt, and slowly add it to the egg mixture until well incorporated. Batter will be slightly lumpy. Pour into pan, spread evenly, and add pistachios to the top. Bake for 22 to 25 minutes until brownies are set, and begin to pull away from the side. Remove from oven, cool on wire rack, then remove brownies from pan and cut into 1½-inch squares.

For frosting, use an electric mixer to cream butter and slowly add the powdered sugar. Add mint liqueur and mix until a frosting consistency is reached. Place frosting in piping bag and pipe onto brownie bites.

Per serving (one frosted brownie): 163 calories