Pistachio Brownies with Pistachio Ganache Recipe

Introduction

Pistachio brownies with pistachio ganache combine rich chocolate flavors with the unique nuttiness of pistachios. This dessert offers a delightful twist on classic brownies, topped with a creamy, nutty ganache that’s sure to impress.

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 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 between each burst until smooth.
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 until the surface is shiny and slightly cracked. A skewer inserted 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 heavy 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, stirring until fully combined.
15. Step 15: Optionally add almond extract to enhance the flavor.
16. Step 16: Let the ganache cool to room temperature before spreading it evenly over the cooled brownies.

Tips & Variations

• Use high-quality dark and white chocolate for the best flavor and texture.
• For a more intense pistachio taste, add extra chopped pistachios on top of the ganache before it sets.
• Almond extract complements pistachio well, but you can omit it if you prefer a purer chocolate flavor.
• If pistachio paste is unavailable, you can substitute with finely ground pistachios blended with a little almond oil or neutral oil.
• Be careful not to overbake the brownies; they should stay moist inside with a slightly cracked crust.

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. Bring to room temperature before serving for the best texture. The ganache may firm slightly when chilled but softens nicely at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, you can bake the brownies and prepare the ganache a day in advance. Keep them refrigerated and bring to room temperature before serving.

Can I substitute the pistachio paste?

If pistachio paste isn’t available, try finely ground pistachios mixed with a small amount of neutral oil to create a similar texture, or omit it and increase chopped pistachios slightly.

Pistachio Brownies with Pistachio Ganache Recipe

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★★★★★

4.9 from 74 reviews

• Author: Marina
• Total Time: 40 minutes
• Yield: 9 servings 1x

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Description

Delight in these rich Pistachio Brownies topped with a creamy Pistachio Ganache. This indulgent dessert combines fudgy dark chocolate brownies with crunchy pistachios and a smooth white chocolate ganache infused with pistachio paste and almond extract for a unique nutty flavor perfect for any occasion.

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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 prevent sticking.
2. Mix Eggs and Sugar: In a large mixing bowl, whisk together the eggs and granulated sugar by hand until pale and thick, about 30 seconds, to incorporate air for a light texture.
3. Melt Chocolate and Butter: In a microwave-safe bowl, melt the unsalted butter and chopped dark chocolate together using 30-second bursts, stirring in between, until the mixture is smooth and fully melted.
4. Combine Wet Ingredients: Pour the melted chocolate mixture into the egg and sugar mixture. Whisk lightly until just combined to avoid deflating the batter.
5. Add Extracts: Stir in the vanilla and almond extracts to enhance the flavor profile.
6. Add Dry Ingredients: Sift together the all-purpose flour and salt, then fold gently into the wet mixture until no flour streaks remain, careful not to overmix.
7. Fold in Pistachios: Incorporate the roughly chopped pistachios evenly throughout the batter to add crunch and nutty flavor.
8. Bake the Brownies: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20–25 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 perfectly before adding the ganache.
10. Prepare Ganache: While the brownies bake, warm the heavy cream in a saucepan over medium-low heat until it just begins to bubble around the edges.
11. Combine Cream and Chocolate: Pour the hot cream over the finely chopped white chocolate. Let it sit for 1 minute to soften the chocolate, then stir until the mixture is smooth and fully melted.
12. Add Pistachio Paste and Flavoring: Stir in the pistachio paste and a pinch of salt until fully combined. Optionally, add almond extract to enhance the nutty flavor.
13. Cool Ganache: Let the ganache cool to room temperature to thicken slightly before spreading over the cooled brownies.
14. Finish and Serve: Spread the pistachio ganache evenly over the brownies. Allow the ganache to set for at least 30 minutes before slicing and serving.

Notes

• Do not overbake the brownies; they should be moist in the center for the best texture.
• Allow both the brownies and ganache to cool fully before assembling to prevent melting and ensure clean slicing.
• Store the finished brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• For a more intense pistachio flavor, sprinkle some crushed 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 brownies, white chocolate ganache, dessert, baking recipe