Pistachio Brownies with Pistachio Ganache Recipe

Introduction

These Pistachio Brownies with Pistachio Ganache offer a rich and nutty twist on classic chocolate brownies. The combination of dark chocolate and pistachios creates a delightful texture, while the creamy pistachio ganache adds a luscious finish. Perfect for special occasions or an indulgent treat.

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

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

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 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 a microwave, heating in 30-second bursts and stirring between until smooth.
4. Step 4: Pour the melted chocolate mixture into the eggs and sugar, and whisk lightly until just combined.
5. Step 5: Stir in the vanilla and almond extracts.
6. Step 6: Sift in the flour and salt, then gently fold until there are no flour streaks.
7. Step 7: Fold in the chopped pistachios evenly.
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 is shiny and slightly cracked, and a skewer comes out with a few moist crumbs.
10. Step 10: Allow the brownies to cool completely in the pan.
11. Step 11: For the ganache, warm the cream over medium-low heat until it just bubbles 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 chocolate is fully melted and smooth.
14. Step 14: Add the pistachio paste and a pinch of salt, stirring until combined.
15. Step 15: Optionally, stir in almond extract for extra flavor.
16. Step 16: Let the ganache cool to room temperature, then spread it evenly over the cooled brownies.

Tips & Variations

• Use high-quality dark and white chocolate to enhance the flavor and texture of the brownies and ganache.
• For a crunchier topping, reserve some chopped pistachios to sprinkle over the ganache before it sets.
• If you can’t find pistachio paste, finely ground pistachios mixed with a little honey can be a substitute.
• To keep the almond flavor subtle, reduce the almond extract, or omit it if preferred.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving to enjoy the creamy ganache texture. They can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the brownies too salty.

How do I know when the brownies are done?

The brownies are ready when the surface looks shiny and slightly cracked, and a skewer inserted comes out with a few moist crumbs attached—avoid overbaking to keep them fudgy.

Pistachio Brownies with Pistachio Ganache Recipe

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★★★★★

4.8 from 98 reviews

Indulge in these luscious Pistachio Brownies topped with a creamy Pistachio Ganache. Rich dark chocolate brownies are studded with crunchy pistachios and finished with a smooth, nutty white chocolate ganache infused with pistachio paste and almond extract, creating the perfect balance of flavors and textures for a decadent treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 335°F (170°C). Line a 9-inch square baking pan with parchment paper for easy removal of the brownies.
2. Mix Eggs and Sugar: In a large mixing bowl, whisk together the eggs and sugar by hand until the mixture becomes pale and thick, about 30 seconds, to incorporate air for a tender brownie.
3. Melt Butter and Chocolate: Melt the unsalted butter and dark chocolate together in a microwave-safe bowl using 30-second bursts, stirring between each until smooth and fully melted.
4. Combine Chocolate Mixture with Eggs: Pour the melted chocolate and butter mixture into the egg and sugar mixture. Whisk lightly until just combined, careful not to overmix.
5. Add Extracts: Stir in the vanilla and almond extracts to add depth of flavor to the batter.
6. Add Dry Ingredients: Sift the all-purpose flour and salt over the wet ingredients, then gently fold the mixture until no flour streaks remain, avoiding overmixing to keep the brownies tender.
7. Fold in Pistachios: Incorporate the roughly chopped pistachios evenly into the batter for a delightful crunch in every bite.
8. Bake the Brownies: Pour the batter into the prepared 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 the Brownies: Allow the brownies to cool completely in the pan to set properly before adding the ganache.
10. Prepare the Pistachio Ganache: While the brownies bake, warm the heavy cream in a saucepan over medium-low heat until it begins to bubble at the edges.
11. Combine Ganache Ingredients: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute to soften the chocolate.
12. Stir Ganache: Stir until the white chocolate is fully melted and the ganache is smooth and creamy.
13. Add Pistachio Paste and Flavorings: Stir in the pistachio paste and a pinch of salt until fully incorporated. Optionally, add almond extract to enhance the flavor.
14. Cool Ganache: Let the ganache cool to room temperature to thicken slightly for spreading.
15. Assemble: Spread the pistachio ganache evenly over the cooled brownies for a rich and silky finish.

Notes

• Use high-quality dark chocolate (70% cocoa) for the best rich brownie flavor.
• Ensure the brownies are completely cool before adding the ganache to prevent melting.
• Pistachio paste can be found in specialty food stores or online; it adds an authentic nutty flavor to the ganache.
• You can toast the pistachios lightly before folding into the batter for extra flavor and crunch.
• Store brownies refrigerated if not served immediately due to the ganache topping and bring to room temperature before serving.

Keywords: Pistachio brownies, pistachio ganache, chocolate brownies, nutty brownies, white chocolate ganache, almond extract dessert