Pistachio Brownies with Pistachio Ganache Recipe

Introduction

These pistachio brownies are a rich, nutty twist on a classic favorite, combining dark chocolate with crunchy pistachios for a delightful texture. Topped with a creamy pistachio ganache, they make an irresistible treat perfect for chocolate and nut lovers alike.

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
• ½ cup (120g) heavy cream
• 3 tablespoons pistachio paste
• 1 pinch salt
• ½ teaspoon almond extract (optional)

Instructions

1. Step 1: Preheat your oven to 335°F (170°C) and line a 9-inch square baking pan with parchment paper.
2. Step 2: In a large mixing bowl, whisk the eggs and sugar by hand until pale and thick, about 30 seconds.
3. Step 3: Melt the butter and dark chocolate together in 30-second bursts in the microwave, stirring in between, until smooth.
4. Step 4: Pour the melted chocolate mixture into the egg and sugar mixture and whisk lightly to combine.
5. Step 5: Stir in the vanilla and almond extracts.
6. Step 6: Sift the flour and salt over the bowl, then fold gently until no flour streaks remain.
7. Step 7: Fold in the chopped pistachios evenly through the batter.
8. Step 8: Pour the batter into the prepared pan and smooth the top evenly.
9. 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.
10. Step 10: Allow the brownies to cool completely in the pan.
11. Step 11: While the brownies bake, warm the heavy cream in a saucepan over medium-low heat until it starts to bubble at the edges.
12. Step 12: Pour the hot cream over the chopped white chocolate and let sit for 1 minute.
13. Step 13: Stir until the white chocolate is fully melted and the mixture is smooth.
14. Step 14: Stir in the pistachio paste and a pinch of salt until fully combined.
15. Step 15: Optionally, add almond extract for extra flavor.
16. Step 16: Let the ganache cool to room temperature before spreading it evenly over the cooled brownies.

Tips & Variations

• For a deeper nutty flavor, toast the pistachios lightly before chopping and adding to the batter.
• You can substitute pistachio paste with almond or hazelnut paste if you prefer.
• Use high-quality dark and white chocolate for the best taste and texture.
• Chill the ganache slightly before spreading if you want a thicker, more stable topping.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Allow refrigerated brownies to come to room temperature before serving or warm gently to soften the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt level in the recipe, but if you only have salted butter, reduce or omit the additional salt to compensate.

What if I don’t have pistachio paste?

If you can’t find pistachio paste, you can substitute with almond or hazelnut paste, or omit it from the ganache for a simpler white chocolate topping.

Pistachio Brownies with Pistachio Ganache Recipe

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★★★★★

4.7 from 329 reviews

• Author: Victor
• Total Time: 40 minutes
• Yield: 9 servings 1x

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Description

These Pistachio Brownies with Pistachio Ganache combine rich, fudgy dark chocolate brownies studded with crunchy pistachios and topped with a smooth, creamy pistachio-infused white chocolate ganache. A perfect blend of nutty and chocolaty flavors with a delicate almond aroma, ideal for dessert lovers looking for a nutty twist on classic brownies.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Preheat Oven: Preheat your oven to 335°F (170°C). Line a 9-inch square baking pan with parchment paper to ensure the brownies do not stick and for easy removal.
2. Mix Eggs and Sugar: In a large mixing bowl, whisk together the eggs and granulated sugar by hand until the mixture becomes pale and thick, about 30 seconds, which helps incorporate air for better texture.
3. Melt Butter and Chocolate: Melt the unsalted butter and dark chocolate together in a microwave-safe bowl in 30-second intervals, stirring between each burst until completely smooth and melted without burning.
4. Combine Chocolate Mixture with Eggs: Pour the melted chocolate and butter mixture into the egg and sugar mixture. Whisk lightly just until combined to maintain a tender crumb.
5. Add Extracts: Stir in the vanilla and almond extracts to infuse the batter with rich, aromatic flavors.
6. Add Dry Ingredients: Sift the all-purpose flour and salt into the batter to avoid lumps and gently fold until no flour streaks remain, being careful not to overmix.
7. Fold in Pistachios: Gently fold in the roughly chopped pistachios until they are evenly distributed, adding texture and a nutty crunch.
8. Bake the Brownies: Pour the batter evenly into the prepared baking pan and smooth the top. Bake for 20–25 minutes, until the surface is shiny with slight cracks and a skewer inserted comes out with a few moist crumbs.
9. Cool Brownies: Allow the brownies to cool completely in the pan to set properly before adding the ganache.
10. Prepare Ganache: While the brownies bake, warm the heavy cream in a saucepan over medium-low heat just until it starts to bubble around the edges but not boiling to prevent scorching.
11. Melt White Chocolate: Pour the hot cream over the finely chopped white chocolate and let sit for 1 minute to soften the chocolate before stirring to a smooth ganache.
12. Add Pistachio Paste and Flavoring: Stir in the pistachio paste, a pinch of salt, and optionally almond extract for enhanced flavor until fully combined into a creamy mixture.
13. Cool Ganache and Spread: Let the ganache cool to room temperature until it thickens slightly, then spread evenly over the cooled brownies for a luscious finish.

Notes

• Be careful not to overbake the brownies to keep them fudgy and moist.
• Use good quality dark and white chocolate for best flavor and texture.
• Allow brownies to cool fully before spreading ganache to prevent it from melting.
• Pistachio paste can be found in specialty stores or made by grinding shelled pistachios with a bit of oil.
• The almond extract enhances the nutty flavor but can be omitted if preferred.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pistachio Brownies, Pistachio Ganache, Chocolate brownies, Nutty brownies, White chocolate ganache, Almond extract dessert