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Pistachio Brownies with Pistachio Ganache

Indulgent Pistachio Brownies with Velvety Pistachio Ganache

These Pistachio Brownies with Pistachio Ganache combine fudgy chocolate and creamy ganache for an irresistible dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • ½ cup Unsalted Butter Provides moisture and richness; substitute with margarine if needed.
  • 8 ounces Dark Chocolate Adds a rich chocolate base; opt for high-quality chocolate for the best flavor.
  • 3 units Eggs Essential for structure and moisture; no substitutes recommended.
  • 1 cup Granulated Sugar Sweetens and assists with browning; can swap for coconut sugar for a caramel touch.
  • 1 cup All-Purpose Flour Offers structure; use a 1:1 gluten-free flour blend for a gluten-free option.
  • 1 pinch Salt Enhances overall flavor; omit if using salted butter.
  • 1 teaspoon Vanilla Extract Deepens flavor; almond extract works well for a nuttier taste.
  • ½ teaspoon Almond Extract Boosts the nutty profile; optional for those avoiding it.
  • ½ cup Chopped Pistachios Adds a crunchy and nutty flair; walnuts or pecans can be used as substitutes.
For the Pistachio Ganache
  • 8 ounces White Chocolate The base for a smooth ganache; high-quality chocolate yields the best taste.
  • ½ cup Heavy Cream Contributes to richness and creaminess; coconut cream can substitute for a dairy-free option.
  • 2 tablespoons Pistachio Paste Intensifies the pistachio flavor; it's optional but highly recommended for a gourmet touch.

Equipment

  • 9x9-inch baking pan
  • Saucepan
  • Mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper or lightly grease it.
  2. In a saucepan over low heat, combine ½ cup of unsalted butter with 8 ounces of dark chocolate, stirring until completely melted and smooth.
  3. In a large mixing bowl, whisk together 3 eggs and 1 cup of granulated sugar until thick, pale, and fluffy, about 3-5 minutes.
  4. Gently stir the melted chocolate mixture into the egg and sugar blend, then add 1 teaspoon of vanilla and ½ teaspoon of almond extract, and a pinch of salt, folding everything together.
  5. Fold in 1 cup of all-purpose flour and ½ cup of chopped pistachios until just incorporated, being careful not to overmix.
  6. Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  7. Remove from the oven and let the brownies cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  8. For the pistachio ganache, heat ½ cup of heavy cream until simmering and pour it over 8 ounces of chopped white chocolate, stirring until smooth.
  9. Mix in 2 tablespoons of pistachio paste and an optional dash of almond extract to the melted chocolate mixture until well incorporated.
  10. Once the brownies are completely cooled, pour the pistachio ganache over the top, spreading it evenly, and let it set for about 30 minutes at room temperature.

Nutrition

Serving: 1squareCalories: 280kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. For freezing, store without ganache for up to 2 months.

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