Pistachio Gelato Brownie Bars
Ingredients
- 1 18-18.75 ounce box brownie mix
- 1 quart pistachio gelato, softened in refrigerator 30 minutes
- 1-2 tablespoons chocolate-flavour syrup
- 240 ml chopped salted pistachios
Instructions
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Preheat oven to 165 °C.
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Line the bottom and sides of two 9-inch square baking pans* with foil. Lightly grease the foil with nonstick cooking spray.
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Prepare brownie mix according to package instructions.
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Divide batter between prepared pans; spread into an even layer.
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Bake 16 to 18 minutes until edges are set and a toothpick inserted into centre comes out with moist crumbs but no wet batter.
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Cool completely before lifting layers out of pans.
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Line the bottom and sides of a 9-inch square baking pan with plastic wrap.
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Add one brownie layer, top facing down.
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Spread gelato in an even layer over the brownie and add the second brownie layer, top facing up. Gently press together.
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Freeze at least 2 hours.
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Invert onto a cutting board. Remove plastic wrap. Using a serrated knife, cut into 18 (3 x 1 1/2-inch) bars.
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Brush tops of bars with chocolate syrup. Press chocolate-coated side into pistachios. Wrap each bar with plastic wrap and return to freezer at least 1 hour. Store frozen up to 2 weeks.
Notes
*
If you only have one 9-inch square baking pan, bake half of the brownie batter at a time. Cool 10 minutes before removing from the pan.
Nutrition
Calories 299 calories
Fat 16 g
Saturated fat 4 g
Cholesterol 26 mg
Sodium 144 mg
Carbohydrates 36 g
Sugar 13 g
Protein 5 g
Imported from Mela.
