If you’re looking for a showstopper dessert with irresistibly chewy edges, fudgy centers, and an unexpected nutty twist, Pistachio Brownies are your new best friend. These brownies balance rich chocolate and flavorful pistachios in every bite—a dessert that’s just as perfect for a cozy night in as it is for sharing at celebrations. Whether you’re a die-hard brownie fan or simply searching for something that stands out from the ordinary, these Pistachio Brownies are about to claim a spot in your dessert hall of fame.

Pistachio Brownies Recipe - Recipe Image

Ingredients You’ll Need

The magic in these Pistachio Brownies comes from a handful of thoughtfully chosen ingredients. Each ingredient does double duty—not just building flavor, but also adding to the texture and color that make this recipe so unique. Here’s what you’ll need and why it matters:

Cooking spray: Ensures your brownies release cleanly from the pan with no mess or sticking.
10 tbsp. unsalted butter: Browning the butter adds a rich, almost caramelized base flavor to every bite.
1/2 cup (85 g) dark chocolate chips: Delivers deep chocolate intensity, essential for a truly decadent brownie.
1 tsp. almond or vanilla extract: Almond offers a subtle nod to the nuttiness of pistachios, but vanilla works beautifully too.
3/4 tsp. kosher salt, divided: A pinch in both the batter and ganache, salt balances and brightens the sweetness.
3/4 cup (150 g) granulated sugar: Builds sweetness and contributes to that signature crackly brownie top.
1/4 cup (52 g) packed light brown sugar: Adds just a hint of molasses warmth for chewy texture.
2 large eggs: The key to fudgy brownies, bringing moisture and structure.
1/2 cup (60 g) all-purpose flour: Minimal flour means maximum fudge factor.
1/4 cup (20 g) unsweetened cocoa powder: Intensifies the chocolate note, making each bite rich and satisfying.
1 1/2 cups roasted, salted pistachios, divided, plus more, coarsely chopped, for topping: The bright, buttery crunch of pistachios takes these brownies over the top.
2/3 cup (113 g) white chocolate chips: These melt into a creamy ganache that highlights pistachio’s flavor.
2 tbsp. heavy cream: For a glossy, luscious ganache finish.

How to Make Pistachio Brownies

Step 1: Prep Your Pan

Start by setting your oven rack right in the center and preheating to 350°F. Grab a 9-inch square baking dish, give it a generous spritz of cooking spray, and line it neatly with parchment paper. This one quick step means easy removal and crisp edges every single time.

Step 2: Brown the Butter & Melt the Chocolate

Melt the unsalted butter in a medium saucepan over medium heat. Stick with it and keep an eye as it starts to bubble. After about 7 to 8 minutes, those glorious little milk solids will turn golden brown, releasing a nutty aroma that is the secret backbone of these brownies. Take it off the heat, add your dark chocolate chips, almond or vanilla extract, and half the salt, stirring until everything melts together into one glossy, chocolatey pool.

Step 3: Sweeten Things Up

Whisk in the granulated sugar and brown sugar energetically. Don’t worry if it doesn’t fully dissolve—this little bit of graininess helps with that classic brownie texture. Let the mixture cool for about 5 minutes so your eggs don’t scramble in the next step.

Step 4: Eggs, Flour & Cocoa

Add one egg, whisking until incorporated, then follow with the second egg and whisk again for about 10 seconds. Next, fold in your flour and cocoa powder gently, just until you can’t see any more streaks. Overmixing is brownie sabotage, so keep it light!

Step 5: Fold in Pistachios & Bake

Coarsely chop 1 cup of pistachios and fold them into the rich batter—they’ll deliver pops of crunch in every bite. Pour the batter into your prepared pan, smoothing out the top, and pop it in the oven. Bake for 20–22 minutes, just until the center is set and a tester comes out mostly clean. Let the brownies cool completely before the next step—that patience pays off!

Step 6: Make the Pistachio Paste

While your brownies cool, it’s time to make the star ingredient. Bring a small bowl of ice water and a saucepan half-filled with water to a boil. Add your remaining 1/2 cup of pistachios to the boiling water, then transfer to ice water after one minute. This quick trick makes it easy to slip off the skins with a towel. Pulse the peeled pistachios in a food processor for about 2 minutes, then blend with 2 tablespoons of water until smooth and creamy.

Step 7: Whip Up the Ganache

Add the pistachio paste, white chocolate chips, heavy cream, and a pinch of salt to a heatproof bowl. Microwave in 15-second bursts, stirring each time, until everything is silky smooth—about 45 seconds should do it. Refrigerate until set and ready.

Step 8: Assemble & Finish

Spread the luscious pistachio ganache over the cooled brownies in a thick, even layer. Finish with a scatter of coarsely chopped pistachios on top for an eye-catching, crunchy finish. Slice and get ready for rave reviews!

How to Serve Pistachio Brownies

Garnishes

When it comes to serving Pistachio Brownies, a handful of extra chopped pistachios on top is non-negotiable—they bring color, crunch, and that signature green pop. For special occasions, try dusting with a little powdered sugar or drizzling a touch more melted white chocolate for a bakery-worthy finish.

Side Dishes

Pistachio Brownies are incredibly versatile alongside coffee, a cold glass of milk, or a scoop of creamy vanilla or pistachio ice cream. Pairing them with fresh berries or sliced pears contrasts their richness beautifully and brings some brightness to the table.

Creative Ways to Present

Arranging Pistachio Brownies on a vintage platter or cutting them into triangles instead of squares makes them extra inviting. For an extra wow, layer cubes of brownie into parfait glasses with whipped cream and more pistachios, or package individually for the perfect edible gift.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pistachio Brownies moist and fresh by covering them tightly with plastic wrap or storing in an airtight container at room temperature. They’ll stay delicious for up to 3 days—if they last that long!

Freezing

Good news: Pistachio Brownies freeze beautifully! Slice them, wrap each piece in plastic wrap, and then pack them into a freezer bag. They can be frozen for up to 2 months, perfect for when you need a sweet treat at a moment’s notice.

Reheating

If you love a warm brownie, simply pop one in the microwave for 10 to 15 seconds. The ganache will get a little soft and gooey, just like a freshly baked batch. Let frozen brownies thaw at room temperature before reheating.

FAQs

Can I use unsalted pistachios instead of salted?

Absolutely! If using unsalted pistachios, just add a small pinch of extra kosher salt to the batter to balance the flavors. The brownies will still be deliciously nutty and vibrant.

Is it possible to make Pistachio Brownies gluten-free?

Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The brownies remain fudgy and flavorful—the pistachio paste and chocolate hold everything together beautifully.

Can I double the recipe for a crowd?

You sure can. Double all ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes of baking time; just keep a close eye and test for doneness with a toothpick.

What’s the secret to getting clean slices?

For those perfect bakery-style squares, cool your Pistachio Brownies completely and use a sharp knife wiped clean after each cut. You can even chill the brownies for 30 minutes before slicing for extra tidy edges.

Can I make the pistachio ganache ahead?

Definitely! The pistachio ganache can be made up to two days in advance and stored, covered, in the fridge. Let it soften at room temperature before spreading over the brownies for easy, smooth spreading.

Final Thoughts

Bring a little extra joy to your kitchen with Pistachio Brownies—they’re a delightful twist on tradition that will have everyone asking for seconds. If you’re ready for chocolate decadence with a nutty, unforgettable punch, give this recipe a try and share the love (and leftovers, if you’re willing!).

Pistachio Brownies Recipe

★★★★★

4.8 from 25 reviews

Author: lilan
Total Time: 40 minutes
Yield: 9 brownies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these decadent Pistachio Brownies that are rich, fudgy, and topped with a luscious pistachio ganache. Perfect for any chocolate lover with a nutty twist!

Instructions

Preheat and Prepare: Preheat oven to 350°F. Grease a 9″ x 9″ baking dish and line with parchment paper.
Melt Butter and Chocolate: In a saucepan, melt butter over medium heat until golden brown. Add dark chocolate, extract, and salt; stir until smooth.
Combine Sugars: Add granulated and brown sugars to the chocolate mixture; whisk until smooth.
Add Eggs and Dry Ingredients: Whisk in eggs one at a time, then fold in flour, cocoa powder, and chopped pistachios. Spread batter in the prepared pan.
Bake: Bake for 20-22 minutes until a tester comes out clean. Cool.
Prepare Pistachio Paste: Boil whole pistachios, then blend them into a smooth paste with water.
Make Ganache: Combine pistachio paste, white chocolate, cream, and salt. Microwave until smooth.
Assemble: Spread the ganache over the cooled brownies and top with chopped pistachios.

Notes

You can refrigerate the brownies for a firmer texture.
Adjust the sweetness by using more or less sugar according to your preference.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg

Keywords: Pistachio Brownies, Brownie Recipe, Chocolate Pistachio Dessert