Pistachio Brownies
Indulge in these delightful Pistachio Brownies combining rich chocolate with crunchy pistachios, creating a fudgy dessert that is easy to make and incredibly satisfying.
Ingredients
For the Brownies
- 10 tablespoons unsalted butter Melted but not burnt
- 0.5 cups dark chocolate chips Adds deep flavor and texture
- 0.5 teaspoons almond extract For enhancement
- ¾ teaspoon kosher salt Divided; ½ teaspoon for mixing, pinch for garnishing
- ¾ cups granulated sugar For sweetness
- ¼ cup light brown sugar Provides fragrant depth
- 2 large eggs Room temperature for optimal mixing
- ½ cup all-purpose flour For structure
- ¼ cup unsweetened cocoa powder For extra chocolate flavor
- 1.5 cups roasted, salted pistachios ¾ cup for batter, remainder for topping
For the Ganache
- ⅔ cups white chocolate chips For the ganache
- 2 tablespoons heavy cream To achieve creamy texture
Instructions
Preparation
- Preheat your oven to 350 degrees F. Spray a 9x9 baking dish with cooking spray and line with parchment paper.
- In a medium saucepan over medium heat, melt the unsalted butter until golden brown, then add dark chocolate chips, almond extract, and ½ teaspoon of salt. Stir until smooth.
- Remove from heat and whisk in granulated sugar and light brown sugar until homogeneous. Allow to cool for about 5 minutes.
- Incorporate eggs one at a time, mixing well after each addition.
- Gently fold in flour, cocoa powder, and ¾ cup of coarsely chopped pistachios until just combined.
Baking
- Spread the batter into the prepared pan, smoothing the top. Bake for 20 to 22 minutes, or until a tester comes out clean.
- Allow brownies to cool completely in the pan.
Ganache Preparation
- Soak remaining pistachios in hot water for about 10 minutes, then drain and blend into a fine paste.
- Mix pistachio paste with white chocolate chips and heavy cream until smooth.
- Spread ganache over the cooled brownies and top with additional pistachios. Allow the ganache to set before cutting into squares.
Notes
These brownies are perfect for serving warm with vanilla ice cream or alongside coffee. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. They can be frozen individually wrapped.