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Pistachio Brownies with Pistachio Ganache Recipe

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★★★★★

4.4 from 75 reviews

Delight in these rich Pistachio Brownies topped with a luscious pistachio ganache. Combining dark chocolate and crunchy pistachios in a dense, fudgy base, these brownies are elevated by a creamy white chocolate ganache infused with pistachio paste and almond extract for a decadent finish.

Ingredients

Scale

For the Brownies

  • 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

For the Pistachio Ganache

  • 8 oz (227g) white chocolate, finely chopped
  • ½ cup (120g) heavy cream
  • 3 tablespoons pistachio paste
  • 1 pinch salt
  • ½ teaspoon almond extract (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 335°F (170°C) and line a 9-inch square baking pan with parchment paper to prevent sticking and allow easy removal of brownies.
  2. Mix Eggs and Sugar: In a large bowl, whisk 3 large eggs with 1 ¼ cups granulated sugar by hand until the mixture is pale and thick, about 30 seconds, to incorporate air and create a light texture.
  3. Melt Butter and Dark Chocolate: Melt 1 ½ sticks unsalted butter with 10.5 oz chopped dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until smooth and fully melted.
  4. Combine Chocolate Mixture and Egg Mixture: Pour the melted chocolate and butter mixture into the egg and sugar mixture. Whisk lightly just until combined to avoid overmixing.
  5. Add Extracts: Stir in 1 teaspoon vanilla extract and 2 teaspoons almond extract for aromatic flavor enhancement.
  6. Incorporate Dry Ingredients: Sift 1 cup all-purpose flour and ½ teaspoon salt over the wet ingredients, then gently fold with a spatula until there are no visible flour streaks.
  7. Add Pistachios: Fold in 1 cup roughly chopped pistachios evenly throughout the batter to add texture and flavor.
  8. Bake the Brownies: Pour the batter into the prepared pan, smoothing the top. Bake for 20–25 minutes until the surface is shiny with slight cracking and a skewer inserted comes out with moist crumbs.
  9. Cool the Brownies: Allow the brownies to cool completely in the pan before applying the ganache to ensure it sets properly.
  10. Prepare Pistachio Ganache: While the brownies bake, gently warm ½ cup heavy cream in a saucepan over medium-low heat until bubbles appear at the edges, being careful not to boil.
  11. Combine Cream and White Chocolate: Pour the hot cream over 8 oz finely chopped white chocolate and let sit for 1 minute to soften the chocolate.
  12. Mix Ganache: Stir the mixture until smooth and fully combined.
  13. Add Flavoring: Stir in 3 tablespoons pistachio paste, a pinch of salt, and optionally ½ teaspoon almond extract to deepen the flavor.
  14. Cool Ganache: Let the ganache cool to room temperature, thickening slightly for easier spreading.
  15. Assemble: Spread the cooled ganache evenly over the fully cooled brownies to finish.

Notes

  • Ensure brownies are completely cool before spreading ganache to avoid melting.
  • Use high-quality dark and white chocolate for the best flavor and texture.
  • Adjust the amount of pistachio paste in the ganache to suit your taste preference.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pistachio brownies, pistachio ganache, chocolate brownies, dark chocolate, white chocolate ganache, nutty dessert, almond extract brownies

Find it online: https://dailysimplerecipe.com/pistachio-brownies-with-pistachio-ganache-recipe/