Turkish Brownie Recipe

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly butter the exposed edges.

Measure and arrange all ingredients so they are ready to use. Toast the chopped pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Let cool.

Double boiler method

Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (bowl should not touch the water). Stir occasionally until fully melted and smooth, 4–6 minutes. Remove from heat and let cool for 5 minutes.

Microwave alternative

Or microwave chocolate and butter in 20–30 second bursts, stirring between bursts, until melted and smooth. Allow to cool slightly before combining with eggs.

In a large mixing bowl, whisk the granulated sugar and eggs together vigorously until combined and slightly glossy, about 1 minute. Stir in the vanilla extract.

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture, stirring constantly to incorporate and prevent cooking the eggs. Continue until homogeneous.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Stir in the finely ground Turkish coffee and ground cardamom so they distribute evenly through the dry mix.

Fold the dry ingredients into the wet chocolate mixture in two additions using a flexible spatula. Mix just until no streaks of flour remain; do not overmix. Fold in the orange zest and 1/3 cup of the toasted pistachios.

Pour the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the remaining toasted pistachios evenly over the surface and lightly press them into the batter.

Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through baking. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) for fudgy brownies.

Remove from oven and immediately sprinkle with flaky sea salt. Let the brownies cool completely in the pan on a wire rack (about 1.5 hours) to set before slicing. Use the parchment overhang to lift the brownies from the pan.

Once cooled, dust lightly with powdered sugar if desired and scatter the remaining 2 tablespoons chopped pistachios on top. Cut into 9 or 12 squares depending on desired portion size.

Serve at room temperature. These brownies keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days; bring to room temperature before serving for best texture.