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.
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
- 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.
- 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.
- 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.
- 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.
- Add Extracts: Stir in the vanilla and almond extracts to infuse the batter with rich, aromatic flavors.
- 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.
- Fold in Pistachios: Gently fold in the roughly chopped pistachios until they are evenly distributed, adding texture and a nutty crunch.
- 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.
- Cool Brownies: Allow the brownies to cool completely in the pan to set properly before adding the ganache.
- 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.
- 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.
- 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.
- 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
