Pistachio Brownies with Pistachio Ganache

Rich chocolate brownies with pistachio ganache are perfect for dessert lovers looking for a unique twist on a classic recipe. These fudgy brownies are made with dark chocolate, chopped pistachios, and a creamy white chocolate pistachio topping. Ideal for holidays, parties, or everyday baking, this easy pistachio brownie recipe brings together bold flavors and simple ingredients. Make a batch for birthdays, special occasions, or when you’re baking from scratch.

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)

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Instructions

Make the Brownies

1. Preheat your oven to 335°F (170°C). Line a 9-inch square baking pan with parchment paper.
2. In a large mixing bowl, whisk together the eggs and sugar by hand until pale and thick, about 30 seconds.
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. Pour the chocolate mixture into the eggs and sugar. Whisk lightly until just combined.
5. Stir in the vanilla and almond extracts.
6. Sift in the flour and salt, then fold gently until no flour streaks remain.
7. Fold in the chopped pistachios until evenly distributed.
8. Pour the batter into the prepared pan and smooth the top.
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. Let the brownies cool completely in the pan.

Make the Pistachio Ganache

1. While the brownies bake, warm the cream in a saucepan over medium-low heat until it just starts to bubble at the edges.
2. Pour the hot cream over the chopped white chocolate and let it sit for 1 minute.
3. Stir until the chocolate is fully melted and the mixture is smooth.
4. Add the pistachio paste and a pinch of salt. Stir until fully combined.
5. Optional: Add almond extract to enhance the flavor.
6. Let the ganache cool to room temperature before spreading it over the cooled brownies.

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Tips

• Don’t overmix the brownie batter to keep the texture dense and fudgy.
• Use roasted, unsalted pistachios for the best flavor.
• Let both the brownies and ganache cool fully before assembling to prevent a runny topping.

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Variations and Substitutions

• No pistachio paste? Swap for almond butter or omit and just use white chocolate ganache.
• Chocolate options: Try using milk or bittersweet chocolate in the brownie base for a sweeter or more intense result.
• Nuts: Replace pistachios with almonds, walnuts, or hazelnuts if preferred.

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FAQs

Can I make these in advance?
Yes, both the brownies and ganache can be made a day ahead. Store in the fridge and let come to room temperature before serving.

How do I store them?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I freeze these brownies?
Yes, freeze without ganache for best texture. Wrap tightly and freeze for up to 2 months.

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Serving Suggestions

• Slice into small squares for a rich dessert bar.
• Pair with coffee or espresso for contrast.
• Add a scoop of vanilla ice cream for a plated dessert.

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Why You’ll Love This Recipe

These brownies combine the richness of dark chocolate with the nutty aroma of pistachios, topped with a smooth, creamy pistachio ganache. The balance of textures—chewy, gooey, and creamy—makes them a standout dessert for gatherings, gifts, or when you’re craving something special with a gourmet twist.