Pistachio Brownies Recipe
If you are on the hunt for a dessert that combines rich chocolate with a delightful nutty crunch, these Pistachio Brownies are an absolute must-try. Imagine biting into a fudgy, glossy brownie that surprises you with little bursts of crunch from vibrant green pistachios and a luscious pistachio-infused white chocolate ganache crowning the top. Every bite is a perfect harmony of deep cocoa richness and aromatic nuttiness, making Pistachio Brownies a showstopper for any occasion and an instant favorite for anyone who loves a sophisticated twist on a classic treat.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making these Pistachio Brownies truly shine. Each element plays an essential role, from the deep bitterness of dark chocolate that balances sweetness to the fragrant almond and pistachio extracts that elevate the overall flavor profile.
- Unsalted Butter (1 1/2 sticks / 170g): Brings richness and helps create that irresistible fudgy texture.
- Dark Chocolate (10.5 oz / 300g): The star of the show offering intense cocoa flavor and melt-in-your-mouth smoothness.
- Large Eggs (3): Bind ingredients and add body to the batter.
- Granulated Sugar (1 1/4 cups / 250g): Sweetens the brownies while helping with structure and moisture retention.
- All-purpose Flour (1 cup / 120g): Provides just enough structure without weighing down the brownies.
- Salt (1/2 tsp): Enhances all the flavors and balances sweetness.
- Vanilla Extract (1 tsp): Intensifies and rounds out the chocolate flavor.
- Almond Extract (2 tsp): Adds a subtle yet enchanting nutty aroma that complements the pistachios.
- Chopped Pistachios (1 cup / 130g): Adds crunchy texture and that signature pistachio flavor.
- White Chocolate (8 oz / 227g): Used for the creamy ganache topping, lending sweetness and smoothness.
- Heavy Cream (1/2 cup / 120g / 120ml): Essential for making the silky pistachio ganache.
- Pistachio Paste (3 tbsp): Intensifies the pistachio essence in the ganache, making it truly special.
- Salt (a pinch): Balances the sweetness in the ganache and enhances pistachio flavor.
- Almond Extract (1/2 tsp, optional): An optional addition to punch up the nutty notes in the ganache.
How to Make Pistachio Brownies
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 335°F (170°C) and line a 9-inch square cake pan with parchment paper to ensure easy removal and cleanup. This simple step sets the stage for perfect brownies without sticking worries.
Step 2: Whisk Eggs and Sugar
In a large bowl, vigorously whisk together the eggs and granulated sugar until the mixture becomes light, thick, and custard-like, taking about 30 seconds by hand. This quick aeration is crucial for giving your brownies a tender crumb while keeping them dense and fudgy.
Step 3: Melt Chocolate and Butter
Combine dark chocolate and unsalted butter in a heatproof bowl and microwave in 30-second bursts, stirring in between until fully melted and smooth. Taking care here ensures your brownies are decadently rich without any lumps.
Step 4: Combine Chocolate and Egg Mixtures
Pour the melted chocolate-butter mixture into the egg and sugar bowl, then gently whisk just until combined. Overmixing can toughen the brownies, so keep it light and easy.
Step 5: Add Extracts and Dry Ingredients
Mix in vanilla and almond extracts for that aromatic touch. Then fold in all-purpose flour and salt just until everything is incorporated. Finally, stir in the chopped pistachios evenly, spreading their crunchy goodness throughout the batter.
Step 6: Bake Your Brownies
Pour the batter into your prepared pan and smooth it out into an even layer. Bake for 20 to 25 minutes until the top is shiny with a crinkly surface and a skewer inserted comes out slightly gooey. Allow them to cool completely in the pan—patience here is key!
Step 7: Craft the Pistachio Ganache
While your brownies bake, chop the white chocolate finely and place it into a heatproof bowl. Warm heavy cream on medium-low heat until just scalding, then pour it over the chocolate, letting it sit for a minute before stirring to a smooth, glossy ganache. Stir in pistachio paste, a pinch of salt, and optional almond extract. Let the ganache cool to room temperature before spreading generously over the brownies.
How to Serve Pistachio Brownies
Garnishes
For extra flair and crunch, sprinkle some roughly chopped pistachios or a light dusting of powdered sugar atop the ganache layer. A few whole pistachios strategically placed can elevate the presentation, inviting everyone to dig in.
Side Dishes
These rich Pistachio Brownies pair beautifully with a scoop of vanilla or pistachio ice cream. Alternatively, fresh berries or a dollop of lightly whipped cream can refresh your palate between bites.
Creative Ways to Present
Serve your brownies in elegant mini squares on a rustic wooden board alongside a pot of tea or coffee to create a cozy vibe. You can also layer the brownies in a clear trifle glass with whipped cream and crushed pistachios for a stunning dessert parfait that wows guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pistachio Brownies fresh by storing them in an airtight container at room temperature for up to four days. This keeps them moist and fudgy without drying out or losing that lovely ganache topping.
Freezing
If you need to save the brownies for longer, wrap them tightly in plastic wrap and place them in a freezer-safe container. They freeze beautifully for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
Warm your brownies gently in the microwave in short bursts to revive the fudgy texture and soften the ganache. Be careful not to overheat, as they can quickly become too soft or lose structure.
FAQs
Can I use salted butter instead of unsalted in Pistachio Brownies?
Yes, you can use salted butter, but it’s best to reduce or omit additional salt to keep the balance perfect. Unsalted butter gives you more control over the saltiness.
Is pistachio paste necessary for the ganache?
Pistachio paste really elevates the flavor by intensifying the nutty notes in the ganache. You can skip it for a simpler white chocolate topping, but for true Pistachio Brownies, it’s highly recommended.
Can I substitute the dark chocolate with milk chocolate?
You can, but your brownies will be sweeter and less intense in chocolate flavor. Dark chocolate offers the best depth and richness for this recipe.
What’s the best way to chop pistachios evenly?
Use a sharp knife and a gentle rocking motion to chop your pistachios. This ensures even-sized pieces that distribute well and maintain texture throughout the brownies.
How do I know when the Pistachio Brownies are perfectly baked?
The top should be shiny and have a crinkly surface. A skewer inserted should come out with a few moist crumbs and a hint of gooey batter. This ensures a fudgy center without being raw.
Final Thoughts
These Pistachio Brownies are a delightful journey for your taste buds, blending the richness of chocolate with the lively crunch and flavor of pistachios topped by a luscious ganache. They’re an absolute joy to bake and share, promising smiles with every bite. I truly hope you’ll give this recipe a try and fall in love with this little gem of a dessert as much as I have!
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Pistachio Brownies Recipe
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Rich and fudgy pistachio brownies layered with a luscious white chocolate pistachio ganache, combining nutty flavors with smooth chocolate for an indulgent treat perfect for dessert or special occasions.
Ingredients
Brownies
- 1 1/2 sticks Unsalted Butter (170g)
- 10.5 oz Dark Chocolate (300g)
- 3 large Eggs
- 1 1/4 cups Granulated Sugar (250g)
- 1 cup All-purpose Flour (120g)
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 2 tsp Almond Extract
- 1 cup Pistachios, chopped (130g)
Pistachio Ganache
- 8 oz White Chocolate (227g)
- 1/2 cup Heavy Cream (120ml)
- 3 tbsp Pistachio Paste
- 1 pinch Salt
- 1/2 tsp Almond Extract (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 335°F (170°C) and line a 9-inch square cake pan with parchment paper for easy removal.
- Whisk eggs and sugar: In a large bowl, vigorously whisk together the eggs and granulated sugar for about 30 seconds until the mixture becomes light, thick, and custard-like.
- Melt chocolate and butter: Place the dark chocolate and unsalted butter in a heatproof bowl and microwave in 30-second intervals, stirring gently between each until completely melted and smooth.
- Combine chocolate with egg mixture: Pour the melted chocolate mixture into the whisked eggs and sugar, lightly whisking just until combined to avoid deflating the mixture.
- Add extracts: Stir in the vanilla extract and almond extract evenly throughout the batter.
- Incorporate dry ingredients: Gently fold in the all-purpose flour and salt using a spatula until just combined; do not overmix.
- Add pistachios: Fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.
- Bake the brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes until the top is shiny and crinkly, and a skewer inserted comes out with moist crumbs.
- Cool the brownies: Remove from the oven and allow the brownies to cool completely in the pan before adding the ganache.
- Prepare the ganache: While baking, chop white chocolate into small pieces and place in a heatproof bowl.
- Heat cream: Warm the heavy cream in a saucepan over medium-low heat until just scalding with tiny bubbles forming around the edge, then remove from heat immediately.
- Combine cream and chocolate: Pour the hot cream over the chopped white chocolate and let it sit for one minute, then stir until a smooth and shiny ganache forms.
- Add pistachio paste and season: Mix the pistachio paste and a pinch of salt into the ganache until fully incorporated. Optionally, stir in almond extract to enhance flavor.
- Cool and spread ganache: Allow the ganache to cool to room temperature until thick yet spreadable, then spread evenly over the cooled brownies.
Notes
- Use good quality dark and white chocolate for best results.
- Do not overbake brownies; they should remain fudgy and slightly gooey in the center.
- Allow brownies to cool completely before adding ganache to prevent melting.
- Chop pistachios coarsely for more texture or finely for a smoother bite.
- Almond extract in both batter and ganache complements the pistachio flavor but can be omitted if desired.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: pistachio brownies, chocolate brownies, white chocolate ganache, nutty brownies, dessert recipe, pistachio dessert
