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
Scale
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
