Name: Pistachio Brownies with Pistachio Ganache
Prep time: 15 min
Cook time: 25 min
Total time: 2 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter (melted); 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 tsp salt; 1/4 tsp baking powder; 1/2 cup shelled pistachios (chopped); 1/4 cup white chocolate chips (optional); 1/2 cup heavy cream (for ganache); 1 cup white chocolate chips (for ganache); 1/4 cup pistachio paste (for ganache)

Why You’ll Love Pistachio Brownies with Pistachio Ganache Recipe

This dessert combines the best of textures and flavors: a dense, fudgy brownie base with crunchy pistachios and a luxuriously smooth pistachio ganache on top. It’s visually striking, rich in flavor, and makes an impressive dessert to share with guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies
1 ½ sticks (170 g) unsalted butter
10.5 oz (300 g) dark chocolate, chopped
3 large eggs
1 ¼ 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 salt
½ teaspoon almond extract (optional)

Directions

Preheat your oven to 335°F (170°C). Line a 9‑inch square baking pan with parchment paper.
In a large bowl, whisk together the eggs and sugar by hand until pale and slightly thick, about 30 seconds.
Melt the butter and dark chocolate together in a microwave‑safe bowl in 30‑second bursts, stirring in between, until smooth and fully melted.
Pour the melted chocolate mixture into the egg and sugar mix and whisk lightly until just combined.
Stir in the vanilla and almond extracts.
Sift in the flour and salt; fold gently until no flour streaks remain.
Fold in the chopped pistachios until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, until the top is shiny with slight cracks and a skewer inserted comes out with a few moist crumbs.
Let the brownies cool completely in the pan.

To make the Pistachio Ganache:
11. While the brownies bake, heat the cream in a small saucepan over medium‑low heat until it just begins to bubble around the edges.
12. Pour the hot cream over the chopped white chocolate and let sit for 1 minute.
13. Stir until the chocolate is fully melted and smooth.
14. Add the pistachio paste and a pinch of salt; stir until completely combined. Add almond extract if using.
15. Let the ganache cool to room temperature, then spread it evenly over the cooled brownies.
16. Chill for about 30 minutes for cleaner slices, then cut and serve.

Servings and timing

Servings: 16 squares
Prep time: About 15 minutes
Cooking time: 20–25 minutes
Total time (including cooling and ganache): about 1 hour 15 minutes

Variations

Swap pistachios for another nut like almonds, walnuts, or hazelnuts for a different twist.
Use milk chocolate in the brownie base for a sweeter result.
If pistachio paste isn’t available, almond butter can be used or omit it and spread plain white chocolate ganache.
Add a sprinkle of flaky sea salt on top of the ganache for a sweet‑salty contrast.

Storage/Reheating

Store brownies in an airtight container: at room temperature for up to 3 days or refrigerated for up to 5 days. If you want to freeze, wrap tightly and freeze without ganache for up to 2 months; add ganache after thawing. To serve chilled brownies at room temperature, let them sit out for 20–30 minutes before serving.

FAQs

What is pistachio paste?

Pistachio paste is a smooth spread made from ground pistachios. It adds concentrated pistachio flavor and a vibrant green color to the ganache.

Can I make these gluten‑free?

Yes. Substitute the all‑purpose flour with a gluten‑free baking blend in equal measure for a gluten‑free version.

Can I use store‑bought pistachio cream instead of pistachio paste?

Yes; however, store‑bought pistachio creams often contain added sugar and oils, so the ganache sweetness may be affected.

Can these brownies be made ahead of time?

Yes, the brownies and ganache can both be made a day ahead. Store in the fridge and bring to room temperature before serving.

How do I store leftover brownies?

Store in an airtight container for up to 5 days in the fridge or wrap and freeze for up to 2 months (ganache optional before freezing).

Can I halve this recipe?

Yes, simply halve all ingredients and bake in a smaller square pan; check baking time as it may vary.

Do I have to use white chocolate for the ganache?

White chocolate gives the best contrast with pistachio flavor, but you can use milk chocolate for a milder taste.

Why did my brownies turn out cakey?

Overmixing the batter or baking too long can create a cake‑like texture; mix gently and bake until just set with moist crumbs.

Can I add extra pistachios on top?

Absolutely. Sprinkle extra chopped pistachios over the ganache before it sets for added crunch.

What drink pairs well with these brownies?

Strong coffee or espresso complements the rich chocolate and nutty pistachio flavor beautifully.

Conclusion

These Pistachio Brownies with Pistachio Ganache offer a delightful twist on a classic favorite. With a fudgy chocolate base, vibrant pistachios, and creamy nutty ganache, they’re a memorable dessert that’s perfect for sharing or savoring on your own. Whether you’re baking for a special event or just indulging a sweet craving, this recipe delivers on both flavor and texture.