Name: Pistachio Brownies with Pistachio Ganache
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup semisweet chocolate chips; 2/3 cup granulated sugar; 2 large eggs; 1/2 tsp vanilla extract; 1/2 cup all-purpose flour; 1/4 tsp salt; 1/2 cup chopped pistachios; 1/2 cup white chocolate chips; 1/4 cup heavy cream; 1/4 cup pistachio paste; Chopped pistachios for garnish (optional)

Why You’ll Love Pistachio Brownies with Pistachio Ganache Recipe

These brownies stand out for their deep chocolate richness balanced by the earthy nuttiness of pistachios and the creamy pistachio ganache topping. The texture is wonderfully fudgy, with a chewy interior and a shiny crackled top, while the ganache adds a luxurious finish that elevates the dessert to gourmet levels. Whether served at celebrations or enjoyed with coffee, they’re sure to impress.

Ingredients

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

For the Brownies
unsalted butter
dark chocolate, chopped
large eggs
granulated sugar
all-purpose flour
salt
vanilla extract
almond extract
pistachios, roughly chopped

For the Pistachio Ganache
white chocolate, finely chopped
heavy cream
pistachio paste
salt
almond extract (optional)

Directions

Make the Brownies

Preheat your oven to 335°F (170°C). Line a 9‑inch square baking pan with parchment paper.
In a large mixing bowl, whisk together the eggs and sugar by hand until pale and 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 chocolate mixture into the eggs and sugar. Whisk lightly until just combined.
Stir in the vanilla and almond extracts.
Sift in the flour and salt, then 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. The surface should look shiny and slightly cracked, and a skewer should come out with a few moist crumbs.
Let the brownies cool completely in the pan.

Make the Pistachio Ganache

While the brownies bake, warm the heavy cream in a saucepan over medium‑low heat until it just starts to bubble at the edges.
Pour the hot cream over the chopped white chocolate and let it sit for 1 minute.
Stir until the chocolate is fully melted and the mixture is smooth.
Add the pistachio paste and a pinch of salt. Stir until fully combined.
Optional: Add almond extract to enhance the flavor.
Let the ganache cool to room temperature before spreading it over the cooled brownies.

Servings and timing

Servings: 16 brownies
Prep time: About 1 hour 15 minutes (including cooling)
Bake time: 20–25 minutes
Total time: Approximately 1 hour 35 minutes plus cooling time

Variations

No pistachio paste? Use almond butter or omit it, using just white chocolate ganache.
Try milk or bittersweet chocolate in the brownie base for a sweeter or more intense chocolate flavor.
Substitute pistachios with almonds, walnuts, or hazelnuts.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, freeze the brownies (without ganache) by wrapping tightly and freezing for up to 2 months. Thaw at room temperature before serving.
Reheat individual servings in a microwave for 10–15 seconds to warm before serving, if desired. (Optional based on preference.)

FAQs

How can I make pistachio paste at home?

To make pistachio paste, blend roasted pistachios in a food processor with a touch of neutral oil until smooth.

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios will add a deeper nutty flavor to your brownies.

Can I make these gluten‑free?

Yes, substitute the all‑purpose flour with a 1:1 gluten‑free baking blend.

Is it better to use white or dark chocolate for ganache?

White chocolate is traditional for pistachio ganache, but you could experiment with white or blond chocolate for differing sweetness levels.

Can I prepare this ahead of time?

Yes, you can bake the brownies and make the ganache a day in advance; assemble and serve the next day.

Should I chill the ganache before spreading?

Let ganache cool slightly at room temperature so it thickens but is still spreadable.

What pan size should I use?

A 9‑inch square baking pan works best for an even bake and fudgy texture.

Can I omit the almond extract?

Yes, almond extract is optional but enhances the nutty flavor alongside pistachios.

How do I get a fudgier texture?

Avoid overbaking; take the brownies out when a toothpick shows a few moist crumbs.

Can I sprinkle extra pistachios on top?

Yes, adding chopped pistachios on top of the ganache adds texture and visual appeal.

Conclusion

These pistachio brownies with pistachio ganache are a delightful twist on classic brownies, marrying rich chocolate with the unique flavor of pistachios. With a fudgy interior and creamy ganache, they’re an elegant dessert that’s perfect for sharing or savoring with a cup of coffee. Whether you’re baking for a celebration or a cozy night in, this recipe delivers irresistible flavor and texture.