Chewy Pistachio Brownies: National Pistachio Day

Today is Pistachio Day! I love pistachios.

We used to eat lots of red-dyed pistachios when I was a kid. Our mouths and teeth would be stained red for awhile. Red Dye #1? We didn't worry about how it might effect us, nor did our parents. However, I did a bit of searching, and you can still find them at Oh Nuts. I also found out why they were dyed red. Most pistachios when I was young were imported from the Middle East where traditional methods of harvesting left stains on the shells. The producers would dye the shell red or green to cover up the stains. Today, about 98% of pistachios sold in the U.S. are grown in California, where they use a mechanized harvesting process that means that the nuts are picked, hulled and dried before the shell has a chance to become stained. No need to dye them! Luckily, all natural pistachios are readily available. Of course, if you want red dyed pistachios, Oh Nuts sells them. They are Californa Red Colored Roasted Salted Pistachios. If you're into nostalgia. And, FYI: Pistachios are very nutritional. One serving provides more fiber than a 1/2 cup of spinach or broccoli. 

I've posted many brownie recipes over the years, but thought I'd post this one for Chewy Pistachio Brownies that's slightly adapted from the American Pistachio Growers website.

Chewy Pistachio Brownies

Ingredients: 

1/2 cup DARK cocoa
3/4 cup sugar
3/4 cup flour
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips
3/4 cup shelled natural American pistachios, chopped
6 Tbsp unsalted butter, melted
Pinch of salt
1 large egg
1/4 cup milk
Chocolate Glaze (recipe follows)

Chocolate Glaze:
Combine 1/2 cup semi-sweet chocolate chips with 2 tablespoons butter in glass measuring cup. Microwave on high for 1 minute. Stir to blend, adding 1 Tbsp powdered sugar.

Directions

In mixing bowl, combine cocoa, sugar, flour, baking powder, chocolate chips, and 1/2 cup chopped pistachios. Add melted butter, egg, and milk; mix just until ingredients are blended.
Scrape batter into oiled 9-inch square baking pan.
Bake in preheated 350° F. oven, 23 to 25 minutes or until center is baked. Do not overbake.
Cool slightly; spread with Chocolate Glaze.
Sprinkle with remaining pistachios.

And, for your nostalgic viewing pleasure: