Description
Deliciously rich and nutty pistachio brownies featuring a perfectly browned butter base, studded with roasted pistachios, and topped with a smooth white chocolate pistachio ganache. These brownies combine the deep flavors of dark chocolate and cocoa powder with the unique crunch and flavor of pistachios for a decadent treat.
Ingredients
Scale
Brownies
- Cooking spray, as needed
- 10 tbsp. unsalted butter
- 1/2 cup (85 g) dark chocolate chips
- 1 tsp almond or vanilla extract
- 3/4 tsp kosher salt, divided
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (52 g) packed light brown sugar
- 2 large eggs
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 1/2 cups roasted, salted pistachios, divided (plus more coarsely chopped for topping)
Ganache
- 2/3 cup (113 g) white chocolate chips
- 2 tbsp heavy cream
- Remaining 1/4 tsp kosher salt from the 3/4 tsp total
- 2 tbsp water (for blending pistachios)
Instructions
- Prepare baking pan and preheat oven: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Spray a 9″ x 9″ baking dish with cooking spray and line it with parchment paper for easy removal of brownies.
- Braise butter and melt chocolate: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until the butter simmers and the milk solids begin to turn a golden brown hue, about 7 to 8 minutes, creating a nutty browned butter flavor. Remove from heat and add dark chocolate chips, almond extract, and 1/2 tsp kosher salt. Stir until the chocolate is fully melted and the mixture is smooth.
- Add sugars and cool mixture: Stir in both granulated sugar and brown sugar vigorously until the mixture is smooth; note that the sugar granules won’t completely dissolve. Let the mixture cool for 5 minutes.
- Incorporate eggs and dry ingredients: Whisk in one egg until fully incorporated. Then add the second egg and whisk vigorously for about 10 seconds. Gently fold in the flour and cocoa powder using a rubber spatula until just combined, being careful not to overmix. Coarsely chop 1 cup of pistachios and fold them into the batter. Spread the batter evenly in the prepared pan.
- Bake the brownies: Place the pan in the preheated oven and bake for 20 to 22 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and allow brownies to cool completely.
- Soak and peel pistachios for ganache: Fill a small bowl with ice water. Clean the saucepan used previously and fill it halfway with water; bring to a boil. Add 1/2 cup of whole pistachios to the boiling water, then immediately remove from heat and let soak for 1 minute. Transfer pistachios to the ice water bath to cool. Using a slotted spoon, move pistachios to a kitchen towel and rub them gently to loosen and remove their skins.
- Prepare pistachio paste: Transfer the peeled pistachios to a food processor. Pulse until broken down into tiny pieces, about 2 minutes. With the processor running, slowly add 2 tablespoons of water and blend until the pistachios form a smooth paste.
- Make the white chocolate pistachio ganache: Transfer the pistachio paste into a medium heatproof bowl. Add the white chocolate chips, heavy cream, and the remaining 1/4 tsp kosher salt. Microwave in 15-second increments, stirring between each session, until the mixture is melted and smooth, approximately 45 seconds in total. Chill the ganache in the refrigerator until ready to spread.
- Assemble and top brownies: Spread the chilled ganache over the cooled brownies evenly. Sprinkle generously with coarsely chopped pistachios for added texture and an appealing finish.
Notes
- Use parchment paper to line your baking dish for easy removal and cleaner edges.
- Browned butter adds a rich, nutty flavor—keep an eye so it doesn’t burn.
- Peeling pistachios enhances the smoothness of the ganache.
- Make sure brownies are fully cooled before adding ganache to prevent melting.
- You can substitute almond extract with vanilla extract depending on flavor preference.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio brownies, chocolate brownies, white chocolate ganache, dessert recipe, nutty brownies
