Name: Pistachio Brownies Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: Cooking spray; 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 for topping; 2/3 cup (113 g) white chocolate chips; 2 Tbsp. heavy cream; 1/4 tsp kosher salt (remaining from 3/4 tsp); 1/2 cup whole pistachios; 2 Tbsp. water

Ingredients

Cooking spray

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 for topping, coarsely chopped

2/3 cup (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, stirring occasionally, until it simmers and the milk solids turn golden brown, about 7 to 8 minutes. Remove from heat, add the dark chocolate chips, almond extract, and 1/2 tsp salt, stirring until the chocolate melts and the mixture is smooth.

Step 3: Add granulated sugar and brown sugar, then vigorously whisk until smooth, though sugar may not fully dissolve. Let cool for 5 minutes.

Step 4: Add one egg and whisk to combine. Add the second egg and whisk vigorously for about 10 seconds. Fold in the flour and cocoa powder 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 pan.

Step 5: Bake until a tester inserted in the center comes out clean, about 20 to 22 minutes. Let the brownies cool completely.

Step 6: Meanwhile, fill a small bowl with ice water. Clean out the saucepan, fill it halfway with water, and bring to a boil. Add 1/2 cup whole pistachios to the boiling water, remove from heat, and soak for 1 minute. Transfer pistachios to the ice water.

Step 7: Using a slotted spoon, move pistachios to a clean towel and rub to remove skins. Place the pistachios in a food processor and pulse until broken down into tiny pieces, about 2 minutes. With the processor running, slowly add 2 Tbsp. water and blend until smooth.

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 increments, stirring between, until melted and smooth, about 45 seconds total. Refrigerate the ganache until ready to use.

Step 9: Spread the ganache over the cooled brownies and top with additional chopped pistachios.

Tips & Variations

For a stronger pistachio flavor, toast the pistachios lightly before chopping.

You can substitute almond extract with vanilla extract for a milder aroma.

Use salted pistachios to add a nice savory contrast to the sweet chocolate.

For a vegan version, use dairy-free butter, egg replacer, and plant-based cream alternatives.

Freeze leftover brownies for up to 3 months; thaw before serving.

Storage

Store the pistachio brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. When reheating, allow refrigerated brownies to come to room temperature or warm gently in the microwave for 10–15 seconds. Chocolate ganache may firm up when chilled but will soften nicely at room temperature.

FAQs

Can I use unsalted pistachios instead of salted?

Yes, you can use unsalted pistachios, but you may want to add a pinch of salt to the batter or ganache to balance the sweetness and bring out the nutty flavor.

What if I don’t have a food processor to make pistachio paste?

If you don’t have a food processor, try grinding the pistachios finely using a mortar and pestle or chop them very finely by hand, then mix with a little water and cream to create a textured paste for the ganache.