Pistachio Brownies with Pistachio Ganache Recipe

Introduction

Pistachio Brownies with Pistachio Ganache offer a delightful twist on the classic chocolate treat. Rich and fudgy brownies studded with crunchy pistachios are topped with a creamy, nutty white chocolate ganache that is sure to impress.

Ingredients

• 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. Step 1: Preheat your oven to 335°F (170°C). Line a 9-inch square baking pan with parchment paper.
2. Step 2: In a large mixing bowl, whisk together 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-safe bowl using 30-second bursts, stirring in between, until smooth and fully melted.
4. Step 4: Pour the chocolate mixture into the eggs and sugar. 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 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. The surface should look shiny and slightly cracked, and a skewer should come out with a few moist crumbs.
10. Step 10: Let the brownies cool completely in the pan.
11. Step 11: While the brownies bake, warm the cream in a saucepan over medium-low heat until it just starts to bubble at the edges.
12. Step 12: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute.
13. Step 13: Stir until the chocolate is fully melted and the mixture is smooth.
14. Step 14: Add the pistachio paste and a pinch of salt. Stir until fully combined.
15. Step 15: Optional: Add almond extract to enhance the flavor.
16. Step 16: Let the ganache cool to room temperature before spreading it over the cooled brownies.

Tips & Variations

• For extra texture, toast the pistachios lightly before chopping and adding them to the batter.
• If you don’t have pistachio paste, you can substitute with almond butter for a different but complementary flavor.
• Use good quality dark and white chocolate for the best taste and smooth ganache texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Before serving, allow refrigerated brownies to come to room temperature or warm slightly for a soft, gooey texture. The ganache topping may firm up when chilled but softens again as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to enjoy gluten-free pistachio brownies.

How do I make pistachio paste at home?

To make pistachio paste, blend shelled pistachios in a food processor with a little bit of neutral oil or water until smooth. Add a pinch of salt to enhance the flavor.

Pistachio Brownies with Pistachio Ganache Recipe

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★★★★★

4.7 from 143 reviews

• Author: Olivia
• Total Time: 1 hour
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

Indulge in rich, fudgy Pistachio Brownies topped with a luscious Pistachio Ganache. These brownies combine the deep flavor of dark chocolate with crunchy pistachios and a silky white chocolate ganache infused with pistachio paste and subtle almond notes, creating an irresistible treat that’s perfect for any chocolate lover.

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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)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 335°F (170°C). Line a 9-inch square baking pan with parchment paper to ensure easy removal of the brownies after baking.
2. 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. This step helps to aerate the batter.
3. Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and chopped dark chocolate together using 30-second bursts, stirring after each interval until fully melted and smooth.
4. Combine Chocolate with Egg Mixture: Pour the melted chocolate and butter mixture into the bowl with eggs and sugar. Whisk lightly until just combined to maintain a tender texture.
5. Add Extracts: Stir in the vanilla extract and almond extract to infuse the batter with a subtle nutty aroma.
6. Add Dry Ingredients: Sift the all-purpose flour and salt into the wet ingredients to avoid lumps. Gently fold the flour mixture into the batter until no streaks remain, ensuring not to overmix.
7. Incorporate Pistachios: Fold in the roughly chopped pistachios evenly throughout the batter for added crunch and flavor.
8. Pour and Bake: Transfer the batter into the prepared pan, smoothing the surface evenly. Bake in the preheated oven for 20–25 minutes until the surface is shiny and slightly cracked, and a skewer inserted comes out with a few moist crumbs.
9. Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan to set properly before adding ganache.
10. Prepare Ganache—Heat Cream: While the brownies bake, warm the heavy cream in a saucepan over medium-low heat until it just starts bubbling around the edges.
11. Combine Cream and White Chocolate: Pour the hot cream over the chopped white chocolate and let it sit undisturbed for 1 minute to soften the chocolate.
12. Mix Ganache: Stir the cream and chocolate mixture until the chocolate is fully melted and the ganache is smooth and glossy.
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 and stir well.
14. Cool the Ganache: Allow the ganache to cool to room temperature so it thickens slightly, making it easier to spread without running.
15. Spread Ganache: Evenly spread the cooled pistachio ganache over the cooled brownies for a decadent finish.

Notes

• Ensure the brownies are completely cool before spreading the ganache to avoid melting it.
• For extra texture, reserve some pistachios to sprinkle on top of the ganache before it sets.
• If pistachio paste is unavailable, finely ground pistachios blended with a little oil can be used as a substitute.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Bring refrigerated ganache brownies to room temperature before serving for the best flavor and texture.

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

Keywords: pistachio brownies, pistachio ganache, chocolate brownies, nutty dessert, homemade brownies