Pistachio Brownies with Pistachio Ganache Recipe

Introduction

These pistachio brownies combine rich dark chocolate with crunchy pistachios for a delightful twist on a classic treat. Topped with a smooth pistachio ganache, they’re perfect for anyone who loves nutty, decadent desserts.

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

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 the mixture is pale and thick, about 30 seconds.
3. Step 3: Melt the butter and dark chocolate together in a microwave-safe bowl using 30-second bursts, stirring in between, until smooth and fully melted.
4. Step 4: Pour the melted chocolate mixture into the eggs and sugar, whisking lightly until just combined.
5. Step 5: Stir in the vanilla and almond extracts.
6. Step 6: Sift in the flour and salt, then fold gently until no flour streaks remain.
7. Step 7: Fold in the chopped pistachios until evenly distributed.
8. Step 8: Pour the batter into the prepared pan and smooth the top.
9. Step 9: Bake for 20–25 minutes until the surface looks shiny and slightly cracked, and a skewer comes out with a few moist crumbs. Let cool completely in the pan.
10. Step 10: While the brownies bake, warm the heavy cream in a saucepan over medium-low heat until it just starts to bubble at the edges.
11. Step 11: Pour the hot cream over the chopped white chocolate and let sit for 1 minute.
12. Step 12: Stir until the chocolate is fully melted and the mixture is smooth.
13. Step 13: Add the pistachio paste and a pinch of salt; stir until fully combined. Optionally, stir in almond extract.
14. Step 14: Let the ganache cool to room temperature, then spread it evenly over the cooled brownies.

Tips & Variations

• Use salted butter instead of unsalted and reduce added salt to balance flavors.
• Substitute pistachio paste with finely ground pistachios blended with a little oil if you can’t find pistachio paste.
• For extra texture, sprinkle chopped pistachios on top of the ganache before it sets.
• Try adding a pinch of cardamom or orange zest to the batter for a unique flavor twist.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. Bring to room temperature before serving, and if refrigerated, you may warm gently to soften the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio paste?

Yes, store-bought pistachio paste works well in this recipe and adds authentic flavor. If unavailable, you can blend shelled pistachios with a small amount of neutral oil until smooth.

How do I know when the brownies are perfectly baked?

Look for a shiny, slightly cracked surface and test with a skewer that should come out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy and tender.

Pistachio Brownies with Pistachio Ganache Recipe

---

★★★★★

4.5 from 752 reviews

• Author: Isabella
• Total Time: 40 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Delight in these rich and nutty Pistachio Brownies topped with a luscious Pistachio Ganache. This recipe combines the decadence of dark chocolate brownies with the unique flavor of pistachios, enhanced by a creamy white chocolate pistachio ganache. Perfect for special occasions or an indulgent treat.

---

Ingredients

Scale 1x2x3x

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

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 the Oven: Preheat your oven to 335°F (170°C) and line a 9-inch square baking pan with parchment paper to ensure easy removal of the brownies later.
2. Mix Eggs and Sugar: In a large mixing bowl, whisk the eggs and sugar by hand until the mixture becomes pale and thick, which should take about 30 seconds, creating a good base for your batter.
3. Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and chopped dark chocolate together using 30-second intervals. Stir between each interval until the mixture is smooth and completely melted.
4. Combine Wet Ingredients: Pour the melted chocolate mixture into the egg and sugar mixture. Whisk lightly just until they’re combined to avoid deflating the mixture.
5. Add Flavorings: Stir in the vanilla and almond extracts to add depth of flavor to the brownies.
6. Add Dry Ingredients: Sift the all-purpose flour and salt into the mixture, then gently fold it in until no flour streaks remain to keep the batter light.
7. Incorporate Pistachios: Fold the roughly chopped pistachios evenly through the batter to add a crunchy texture and nutty flavor.
8. Bake the Brownies: Pour the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes until the surface looks shiny and slightly cracked, and a skewer inserted comes out with a few moist crumbs.
9. Cool the Brownies: Allow the brownies to cool completely in the pan to set properly before adding the ganache.
10. Prepare the Ganache: While the brownies bake, warm the heavy cream in a saucepan over medium-low heat until it just begins to bubble at the edges.
11. Combine Cream and Chocolate: Pour the hot cream over the finely chopped white chocolate. Let it sit for one minute, then stir until smooth and fully melted.
12. Add Pistachio Paste and Flavoring: Stir in the pistachio paste, a pinch of salt, and optionally the almond extract to enhance the ganache’s flavor.
13. Cool and Spread Ganache: Allow the ganache to cool to room temperature so it thickens slightly, then spread it evenly over the cooled brownies for a creamy, nutty topping.

Notes

• Use parchment paper to prevent sticking and make it easier to lift the brownies out of the pan.
• Do not overmix the batter once flour is added to keep brownies tender.
• Check brownies at 20 minutes to avoid overbaking; moist crumbs on a skewer indicate perfect doneness.
• Allow the ganache to cool sufficiently before spreading to avoid melting the brownies.
• For an extra nutty crunch, sprinkle some chopped pistachios on top of the ganache before it sets.

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

Keywords: Pistachio Brownies, Pistachio Ganache, Chocolate Brownies, Nutty Dessert, White Chocolate Ganache, Almond Extract Brownies