Pistachio Brownies are rich, fudgy, and layered with deep chocolate flavor and nutty pistachio goodness. These Pistachio Brownies combine browned butter, dark chocolate, and crunchy roasted pistachios, then finish with a creamy white chocolate pistachio ganache for an elegant bakery-style treat.
Why You’ll Love This Recipe
- Ultra-fudgy texture with crisp edges
- Browned butter adds deep caramelized flavor
- Crunchy roasted pistachios in every bite
- Creamy white chocolate pistachio topping
- Perfect for holidays, gifting, or special occasions
Ingredients
- Cooking spray
- 10 tablespoons unsalted butter
- 1/2 cup (85 g) dark chocolate chips
- 1 teaspoon almond or vanilla extract
- 3/4 teaspoon 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 chopped for topping)
- 2/3 cup (113 g) white chocolate chips
- 2 tablespoons heavy cream
Instructions
Step 1 – Prepare the Pan
Preheat oven to 350°F (175°C). Spray a 9″ x 9″ baking dish with cooking spray and line with parchment paper.
Step 2 – Brown the Butter
In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until it simmers and the milk solids turn golden brown, about 7–8 minutes. Remove from heat.
Add dark chocolate chips, almond (or vanilla) extract, and 1/2 teaspoon salt. Stir until smooth and fully melted.
Step 3 – Add Sugars
Whisk in granulated sugar and brown sugar vigorously until smooth. Let cool for about 5 minutes.
Step 4 – Add Eggs & Dry Ingredients
Whisk in one egg until incorporated, then add the second egg and whisk for about 10 seconds until glossy.
Fold in flour and cocoa powder gently until just combined.
Coarsely chop 1 cup pistachios and fold into the batter. Spread evenly into the prepared pan.
Step 5 – Bake
Bake for 20–22 minutes, or until a tester inserted in the center comes out clean. Allow brownies to cool completely.
Step 6 – Prepare Pistachio Paste
Bring a small saucepan of water to a boil. Add 1/2 cup whole pistachios, remove from heat, and soak for 1 minute. Transfer to ice water.
Rub pistachios in a clean towel to remove skins.
Pulse pistachios in a food processor until finely ground. With the motor running, slowly add 2 tablespoons water and blend until smooth paste forms.
Step 7 – Make the Ganache
Transfer pistachio paste to a heatproof bowl. Add white chocolate chips, heavy cream, and remaining 1/4 teaspoon salt.
Microwave in 15-second intervals, stirring between each, until melted and smooth (about 45 seconds total). Refrigerate briefly until slightly thickened but spreadable.
Step 8 – Assemble
Spread pistachio ganache evenly over cooled brownies. Top with chopped pistachios. Slice and serve.
These Pistachio Brownies are best enjoyed once the ganache is set but still creamy.
Tips & Tricks
- Do not overbake for fudgy texture.
- Browned butter adds depth—don’t skip this step.
- Use high-quality dark chocolate for richer flavor.
- Chill before slicing for clean edges.
- Lightly toast pistachios for extra nuttiness.
Details
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour (including cooling)
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American-Inspired
- Difficulty: Moderate
- Dietary Notes: Vegetarian
Notes
- Store chilled for firmer ganache texture.
- Almond extract enhances pistachio flavor beautifully.
- For extra indulgence, drizzle melted dark chocolate on top.
Nutrition (Approximate per brownie)
- Calories: 280 kcal
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 17 g
FAQ
Can I skip the pistachio paste?
Yes, but the ganache will lose its signature pistachio flavor.
Can I use milk chocolate instead of dark?
Yes, but brownies will be sweeter and less intense.
How do I know when brownies are done?
A toothpick should come out with a few moist crumbs, not wet batter.
Can I freeze Pistachio Brownies?
Yes, freeze tightly wrapped for up to 2 months.
Do Pistachio Brownies need refrigeration?
If topped with ganache, refrigerate and bring to room temperature before serving.
Storage
- Room Temperature: 1 day (without ganache)
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
- Reheating: Let sit at room temperature before serving
Similar Recipes
Pistachio Brownies
Ingredients
- Cooking spray
- 10 tablespoons unsalted butter
- 1/2 cup 85 g dark chocolate chips
- 1 teaspoon almond or vanilla extract
- 3/4 teaspoon 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 chopped for topping)
- 2/3 cup 113 g white chocolate chips
- 2 tablespoons heavy cream
Instructions
Step 1 – Prepare the Pan
- Preheat oven to 350°F (175°C). Spray a 9″ x 9″ baking dish with cooking spray and line with parchment paper.
Step 2 – Brown the Butter
- In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until it simmers and the milk solids turn golden brown, about 7–8 minutes. Remove from heat.
- Add dark chocolate chips, almond (or vanilla) extract, and 1/2 teaspoon salt. Stir until smooth and fully melted.
Step 3 – Add Sugars
- Whisk in granulated sugar and brown sugar vigorously until smooth. Let cool for about 5 minutes.
Step 4 – Add Eggs & Dry Ingredients
- Whisk in one egg until incorporated, then add the second egg and whisk for about 10 seconds until glossy.
- Fold in flour and cocoa powder gently until just combined.
- Coarsely chop 1 cup pistachios and fold into the batter. Spread evenly into the prepared pan.
Step 5 – Bake
- Bake for 20–22 minutes, or until a tester inserted in the center comes out clean. Allow brownies to cool completely.
Step 6 – Prepare Pistachio Paste
- Bring a small saucepan of water to a boil. Add 1/2 cup whole pistachios, remove from heat, and soak for 1 minute. Transfer to ice water.
- Rub pistachios in a clean towel to remove skins.
- Pulse pistachios in a food processor until finely ground. With the motor running, slowly add 2 tablespoons water and blend until smooth paste forms.
Step 7 – Make the Ganache
- Transfer pistachio paste to a heatproof bowl. Add white chocolate chips, heavy cream, and remaining 1/4 teaspoon salt.
- Microwave in 15-second intervals, stirring between each, until melted and smooth (about 45 seconds total). Refrigerate briefly until slightly thickened but spreadable.
Step 8 – Assemble
- Spread pistachio ganache evenly over cooled brownies. Top with chopped pistachios. Slice and serve.
- These Pistachio Brownies are best enjoyed once the ganache is set but still creamy.
Notes
- Store chilled for firmer ganache texture.
Conclusion
Pistachio Brownies are rich, nutty, and irresistibly fudgy with a luxurious white chocolate pistachio ganache topping. Perfect for celebrations or whenever you want an elevated chocolate dessert, these Pistachio Brownies deliver bakery-quality flavor straight from your oven.