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
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
- 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.
- 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.
- 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.
- 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.
- Add Flavorings: Stir in the vanilla and almond extracts to add depth of flavor to the brownies.
- 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.
- Incorporate Pistachios: Fold the roughly chopped pistachios evenly through the batter to add a crunchy texture and nutty flavor.
- 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.
- Cool the Brownies: Allow the brownies to cool completely in the pan to set properly before adding the ganache.
- 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.
- 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.
- 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.
- 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
