Cakey Pistachio Cocoa Brownies

There are way more recipes on fudgy brownies than the cakey ones. Majority of people I know just love those gooey and rich chocolaty fudgy brownies. Well for those handful “cakey” people who prefers the not fudgy version, this recipe is an option for you to try. No rich melted chocolate but cocoa powder is used in this recipe. Personally, cakey brownies can be as good as the more popular fudgy-wudgy ones.

To make this easy to bake brownies, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

Cakey Pistachio Cocoa Brownies
Course: Cakes
Cuisine: Western
Author: Shiokman Eddie
  • 250 g melted butter
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 3/4 cup sieved unsweetened cocoa powder
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped roasted pistachio
  1. Roast pistachios in oven for about 15 mins until lightly brown
  2. Chopped roasted almonds coarsely and set aside
  3. Melt 250g unsalted butter over low heat
  4. Pour the melted butter in a bowl
  5. Add brown sugar and vanilla extract to melted butter and mix well
  6. Slowly add 4 eggs, one at a time and mix well
  7. Add 3/4 cup of sieved unsweetened cocoa powder and stir until well blended
  8. Sieve 1 cup plain flour and 1/2 tsp baking powder into mixture
  9. Add 1/4 tsp salt and gently fold flour into mixture
  10. Add chopped roasted pistachios and fold gently
  11. Pour batter into greased pan lined with parchment paper
  12. Tap the baking tray gently to release any trapped bubbles
  13. Bake at 170C for 20 minutes
  14. Poke satay stick into cake and it's ready when stick comes out clean
  15. Leave the tray on a rack to cool completely before cutting

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