Dessert

Pistachio White Chocolate Brownies Recipe

ByMariam Harutyunyan March 25, 2026March 25, 2026

Introduction

Pistachio Brownies offer a rich, nutty twist on the classic chocolate treat. With a luscious pistachio ganache topping and a fudgy texture, these brownies are perfect for nut lovers looking to try something unique and delicious.

This image shows a grid of 16 square brownies arranged closely on a white marbled background. Each brownie has two layers: the bottom layer is a rich, dark brown with a slightly rough, baked texture, while the top layer is a smooth, shiny pistachio-green frosting that lightly drips down the sides. Scattered on the frosting are small pieces of chopped pistachio nuts, adding a touch of rough texture and darker green and brown tones. One brownie in the middle is slightly lifted and tilted, revealing the thick brownie base underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
10 tbsp. unsalted butter

1/2 c. (85 g) dark chocolate chips
1 tsp. almond or vanilla extract

3/4 tsp. kosher salt, divided
3/4 c. (150 g) granulated sugar

1/4 c. (52 g) packed light brown sugar
2 large eggs
1/2 c. (60 g) all-purpose flour

1/4 c. (20 g) unsweetened cocoa powder
1 1/2 c. roasted, salted pistachios, divided, plus more, coarsely chopped, for topping
2/3 c. (113 g) white chocolate chips

2 tbsp. heavy cream

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Spray a 9″ x 9″ baking dish with cooking spray and line it with parchment paper.
Step 2: In a medium saucepan over medium heat, melt the butter. Continue cooking while stirring occasionally until the butter simmers and the milk solids turn golden brown, about 7 to 8 minutes. Remove from heat, then add dark chocolate chips, almond extract, and 1/2 tsp. salt. Stir until the chocolate melts and the mixture is smooth.

Step 3: Add granulated sugar and brown sugar to the mixture and whisk vigorously until smooth, though the sugar won’t fully dissolve. Let it cool for 5 minutes.
Step 4: Add one egg and whisk it in. Then add the second egg and whisk vigorously for about 10 seconds. Fold in the flour and cocoa powder gently with a rubber spatula until just combined. Coarsely chop 1 cup of pistachios and fold them into the batter. Spread the batter evenly in the prepared baking dish.
Step 5: Bake for 20 to 22 minutes or until a tester inserted into the center comes out clean. Let the brownies cool completely.

Step 6: While brownies bake, prepare an ice water bath. Wipe out the saucepan, fill halfway with water, and bring to a boil. Add 1/2 cup whole pistachios, remove from heat, and let soak for 1 minute. Transfer pistachios immediately to ice water.
Step 7: Using a slotted spoon, transfer pistachios to a clean kitchen towel and rub to loosen and remove their skins. Transfer peeled pistachios to a food processor and pulse for about 2 minutes until broken into tiny pieces. With the motor running, slowly add 2 tablespoons of water and process until smooth to make pistachio paste.
Step 8: Transfer the pistachio paste to a medium heatproof bowl. Add white chocolate chips, heavy cream, and the remaining 1/4 tsp. salt. Microwave in 15-second intervals, stirring after each, until melted and smooth (about 45 seconds total). Refrigerate until ready to use.

Step 9: Spread the pistachio ganache evenly over the cooled brownies. Top with additional chopped pistachios for garnish.

Tips & Variations

For a more intense pistachio flavor, lightly toast the chopped pistachios before folding them into the batter.
If you prefer a less sweet topping, reduce the white chocolate chips by half and increase the cream slightly for a creamier ganache.

Substitute almond extract with vanilla extract if preferred, but the almond adds a nice complementary flavor to pistachios.
Use unsalted pistachios and adjust salt in the recipe accordingly if you want better control over saltiness.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To serve chilled brownies, bring them to room temperature or warm gently in the microwave for 10-15 seconds before eating. Ganache-topped brownies can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A square brownie with one thick dark brown base layer is topped by a smooth, thick green glaze that covers the whole top and drips slightly over the edges. Scattered unevenly on the green glaze are small pieces of mixed pistachio nuts, adding a textured and colorful detail with shades of green and brown. The dessert sits on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pistachios instead of roasted?

Yes, you can use raw pistachios, but roasting enhances their flavor and helps develop a richer taste in both the batter and the ganache. If using raw pistachios, consider toasting them lightly before using.

Is it necessary to remove the pistachio skins?

Removing the skins creates a smoother, more vibrant green pistachio paste and a milder flavor. The skins can add a slight bitterness, so peeling is recommended for the ganache, though the batter works well with skins on when coarsely chopped.