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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.

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

  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

Find it online: https://messykitchenmagic.com/pistachio-brownies-with-pistachio-ganache-recipe/