Introduction

Pistachio brownies with pistachio ganache offer a delightful twist on classic brownies, combining rich chocolate with the nutty flavor of pistachios. This recipe creates moist, fudgy brownies topped with a creamy, flavorful ganache that’s sure to impress.

A close-up view of a chocolate brownie square with two distinct layers: the bottom layer is a rich, dark brown, dense and moist brownie with visible small pistachio pieces inside, and the top layer is a smooth, creamy, pale green frosting evenly spread and slightly glossy. On top of the frosting, there are scattered chunks of whole and halved pistachios mixed with small crushed nut bits, adding texture and a hint of green and brown. The brownie pieces are placed on a white marbled surface with some loose pistachio pieces around them, highlighting the contrast in colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ sticks (170g) unsalted butter
10.5 oz (300g) dark chocolate, chopped
3 large eggs
1 ¼ cups (250g) granulated sugar
1 cup (120g) all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup (130g) pistachios, roughly chopped
8 oz (227g) white chocolate, finely chopped (for ganache)
½ cup (120g) heavy cream (for ganache)
3 tablespoons pistachio paste (for ganache)
1 pinch salt (for ganache)
½ teaspoon almond extract (optional, for ganache)

Instructions

Step 1: Preheat your oven to 335°F (170°C). Line a 9-inch square baking pan with parchment paper.
Step 2: In a large bowl, whisk the eggs and sugar by hand until pale and thick, about 30 seconds.
Step 3: Melt the butter and dark chocolate together in a microwave-safe bowl using 30-second bursts, stirring between each, until smooth.
Step 4: Pour the melted chocolate mixture into the eggs and sugar, whisking lightly until just combined.
Step 5: Stir in vanilla and almond extracts.
Step 6: Sift in flour and salt, then gently fold the mixture until no flour streaks remain.
Step 7: Fold in the chopped pistachios evenly.
Step 8: Pour the batter into the prepared pan and smooth the top.
Step 9: Bake for 20–25 minutes until the surface is shiny and slightly cracked, and a skewer inserted comes out with a few moist crumbs.
Step 10: Let the brownies cool completely in the pan.
Step 11: For the ganache, warm the heavy cream in a saucepan over medium-low heat until it just begins to bubble at the edges.
Step 12: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute.
Step 13: Stir until the chocolate melts completely and the mixture is smooth.
Step 14: Add pistachio paste and a pinch of salt, stirring until fully combined. Optionally, add almond extract for extra flavor.
Step 15: Allow the ganache to cool to room temperature, then spread it evenly over the cooled brownies.

Tips & Variations

Use unsalted butter to control saltiness, and feel free to toast the pistachios lightly for a deeper flavor.
For a dairy-free option, substitute heavy cream with full-fat coconut milk and use dairy-free white chocolate.
Add a pinch of sea salt on top of the ganache before it sets for a salty-sweet contrast.

Storage

Store pistachio brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring them to room temperature or warm slightly before serving for best texture. Ganache-topped brownies can also be frozen for up to 2 months; thaw in the refrigerator overnight.

How to Serve

The image shows a close-up of a square chocolate brownie with two visible layers: a thick, dark brown, moist and textured cake layer on the bottom, and a smooth, creamy pale green frosting layer on top. The frosting is evenly spread and slightly glossy, adorned with scattered pistachio pieces that add texture and pops of green and brown color. More brownies with the same layers and toppings are visible blurred in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with walnuts, pecans, or almonds, though the flavor will vary. Make sure to chop them roughly for texture.

What is pistachio paste and where can I find it?

Pistachio paste is a smooth, concentrated blend of ground pistachios, often used in baking and desserts to boost nutty flavor. It can be found in specialty grocery stores or online.