Some brownies feel like a cozy hug; others are pure indulgence. These Pistachio Brownies with Pistachio Ganache are the rare recipe that bridges both worlds — rich, fudgy, chocolatey brownies crowned with a silky, nutty pistachio ganache.
I first encountered a version of this delight at a small café in Italy, and the way the pistachio layer harmonized with the deep chocolate stayed with me. Over time, I’ve adapted the recipe to bring out maximum flavor and texture, and I’m excited to share it with you.
Why You’ll Love This Recipe
- Fudgy—not cakey: The texture is rich, dense, and moist.
- Flavor depth: Dark chocolate, pistachios, a hint of almond extract—layers of taste.
- Visual appeal: The green of the pistachio ganache makes for striking slices.
- Make-ahead friendly: The flavors deepen after a day, and you can even freeze slices.
- Elegant enough for guests: Perfect for special occasions or when you want to impress.
Ingredients
For the Brownie Base
- 1½ sticks (170 g) unsalted butter
- 10.5 oz (300 g) dark chocolate, finely chopped
- 3 large eggs
- 1¼ cups (250 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 1 cup (130 g) pistachios, roughly chopped
For the Pistachio Ganache
- 8 oz (227 g) white chocolate, finely chopped
- ½ cup (120 g) heavy cream
- 3 tablespoons pistachio paste
- 1 pinch of salt
- ½ teaspoon almond extract (optional)
Instructions
- Prepare the Brownie Base
Preheat oven to 335°F (170°C). Line a 9‑inch (23 cm) square baking pan with parchment paper, leaving a slight overhang for easy removal. In a large bowl, whisk the eggs and sugar by hand until pale and slightly thickened (about 30 seconds). This quick whisk helps form that shiny brownie top. - Melt Chocolate and Butter
In a microwave-safe bowl, combine the butter and dark chocolate. Heat in 30-second bursts, stirring after each, until smooth and fully melted. Immediately pour into the egg mixture and whisk gently—don’t overmix or you’ll risk drying out the brownies. - Add Flavorings & Dry Ingredients
Stir in vanilla and almond extracts. Sift the flour and salt into the bowl, then fold gently until no streaks of flour remain. Fold in the chopped pistachios so they’re evenly distributed. - Bake the Brownies
Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes, until the surface is shiny with slight cracks, and a skewer inserted comes out with a few moist crumbs. Let the brownies cool fully in the pan. - Make the Pistachio Ganache
While the brownies cool, warm the cream in a saucepan over medium-low heat until it just begins to bubble at the edges. Pour over the chopped white chocolate and let it sit undisturbed for 1 minute. Stir until smooth and glossy. Mix in the pistachio paste, salt, and optional almond extract until fully blended. Let the ganache cool to room temperature (but don’t let it set hard) before spreading. - Assemble & Serve
Spread ganache evenly over the cooled brownies. For clean slices, chill the whole slab for 30 minutes before cutting. Serve at room temperature for the best texture.
Notes & Tips
- Pistachio paste hack: If you can’t find good quality paste, you can make your own by blending roasted, unsalted pistachios with a little neutral oil (like grapeseed) until smooth.
- Sweetness adjustment: Be cautious—some store‑bought pistachio pastes already contain sugar. Taste before fully combining and adjust accordingly.
- Don’t overbake: Slight underbaking is better; you want moist crumbs in the center.
- Garnish option: Sprinkle extra chopped pistachios on top of the ganache before it sets for extra texture and visual flair.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze individual slices (wrapped tightly) for up to 2 months. Thaw before serving.
- Make ahead: These brownies often taste better the next day, once the flavors meld.
Nutrition (Approx. per Serving)
- Calories: ~320
- Fat: ~20 g
- Carbohydrates: ~34 g
- Protein: ~5 g
- Sugar: ~22 g
- Fiber: ~3 g
Variations & Serving Suggestions
- White chocolate swap: Use high-quality white chocolate (not chips) for better melting and texture.
- Nut variation: If you’re out of pistachios, you can try almond or hazelnut paste—but it won’t be the same green-hued spectacle.
- Mini version: Bake in smaller pans or use muffin tins (adjust baking time accordingly).
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.