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.
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
- 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.
- 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.
- 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.
- Combine Wet Ingredients: Pour the melted chocolate mixture into the egg and sugar mixture. Whisk lightly until just combined to avoid deflating the batter.
- Add Extracts: Stir in the vanilla and almond extracts to enhance the flavor profile.
- 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.
- Fold in Pistachios: Incorporate the roughly chopped pistachios evenly throughout the batter to add crunch and nutty flavor.
- 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.
- Cool the Brownies: Allow the brownies to cool completely in the pan to set perfectly before adding the ganache.
- 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.
- 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.
- 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.
- Cool Ganache: Let the ganache cool to room temperature to thicken slightly before spreading over the cooled brownies.
- 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
