Name: Pistachio Brownies with Pistachio Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup semi-sweet chocolate chips; 2 large eggs; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup shelled roasted pistachios, roughly chopped; 1/2 cup white chocolate chips; 1/4 cup heavy cream; 1/4 cup pistachio paste; 2 tablespoons chopped pistachios (for garnish)

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Pistachio Brownies with Pistachio Ganache a decadent, fudgy chocolate brownies enriched with roasted pistachios and topped with a luscious pistachio ganache—this is the kind of treat I turn to when I want something indulgent with a nutty, gourmet flair. The combination of rich chocolate, crunchy pistachios, and creamy ganache creates a layered dessert experience that’s both comforting and elegant.

Pistachio Brownies with Pistachio Ganache

Ingredients

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

For the Brownies:

½ cup unsalted butter

1 cup semi-sweet chocolate chips

2 large eggs

½ cup granulated sugar

¼ cup brown sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

¼ teaspoon salt

½ cup shelled roasted pistachios, roughly chopped

For the Pistachio Ganache:

½ cup white chocolate chips

¼ cup heavy cream

¼ cup pistachio paste

2 tablespoons chopped pistachios (for garnish)

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8x8-inch baking pan with parchment paper.

In a medium saucepan over low heat, I melt the butter and chocolate chips together, stirring until smooth. I let this cool slightly off the heat.

While that’s cooling, I whisk the eggs, granulated sugar, brown sugar, and vanilla extract until the mixture turns light and frothy.

I slowly pour in the melted chocolate mixture, whisking constantly to avoid cooking the eggs.

Then I sift in the flour, cocoa powder, and salt, stirring just until the batter is combined.

I fold in the chopped pistachios, pour the batter into the prepared pan, and smooth the top.

I bake for 25–30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. I let the brownies cool completely in the pan.

For the ganache, I heat the heavy cream in a small saucepan until it’s just simmering. I pour it over the white chocolate chips in a bowl and let it sit for 1 minute.

I stir until smooth, then mix in the pistachio paste until fully incorporated.

Once the brownies are cool, I spread the ganache over the top, sprinkle with chopped pistachios, and refrigerate them for at least 30 minutes before slicing.

Servings and timing

This recipe makes 9 rich, indulgent brownies.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the white chocolate in the ganache for dark chocolate for a richer contrast.

If I want a more intense pistachio flavor, I add an extra tablespoon of pistachio paste to the ganache.

For a gluten-free version, I use a 1:1 gluten-free flour blend.

I like to mix in a few chopped white chocolate chunks into the brownie batter for added texture.

If I don’t have pistachio paste, I blend shelled pistachios with a bit of neutral oil until smooth—it works beautifully.

Storage/Reheating

I store these brownies in an airtight container in the fridge for up to 5 days. They firm up nicely and the ganache sets perfectly when chilled. If I want to serve them warm, I microwave a slice for about 10–15 seconds. These brownies also freeze well—just wrap them individually and thaw in the fridge overnight before enjoying.

FAQs

What is pistachio paste, and where can I find it?

Pistachio paste is a creamy, concentrated form of pistachios, often used in desserts. I usually find it in specialty grocery stores or online. It’s different from pistachio butter, which is more textured and sometimes sweetened.

Can I make these brownies without the ganache?

Yes, I’ve made them without the ganache and they’re still delicious. The ganache adds a gourmet touch, but the base brownie is rich and flavorful on its own.

How do I know when the brownies are done?

I bake until a toothpick inserted into the center comes out with a few moist crumbs. If it’s completely clean, I might have overbaked them a bit—they should stay fudgy.

Can I use milk chocolate instead of semi-sweet chocolate chips?

I’ve tried it with milk chocolate, and while the flavor is milder, it still works. Just keep in mind that milk chocolate makes the brownies a bit sweeter overall.

Are these brownies suitable for nut allergies?

Since pistachios are the star here, this recipe isn’t nut-free. If I’m baking for someone with a nut allergy, I leave out the pistachios and the ganache and add chocolate chunks or caramel swirls instead.

Conclusion

These pistachio brownies with pistachio ganache are the kind of dessert I turn to when I want something that feels luxurious but is easy to make from scratch. The combination of rich chocolate, crunchy pistachios, and silky ganache hits every note I’m looking for in a treat. Whether I’m making them for a gathering or just for myself, they never disappoint.

📖 Recipe:

Pistachio Brownies with Pistachio Ganache

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Author: Cheryl
Total Time: 45 minutes
Yield: 9 brownies
Diet: Vegetarian

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Description

Decadent, fudgy chocolate brownies enriched with roasted pistachios and topped with a luscious pistachio ganache. This elegant twist on a classic dessert delivers a rich, nutty flavor and a creamy finish, perfect for indulgent moments or special occasions.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring until smooth. Let cool slightly.
In a mixing bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla extract until light and frothy.
Slowly whisk in the cooled chocolate mixture to the egg mixture.
Sift in the flour, cocoa powder, and salt. Stir until just combined.
Fold in the chopped roasted pistachios.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow brownies to cool completely in the pan.
To make the ganache, heat the heavy cream in a small saucepan until just simmering.
Pour hot cream over the white chocolate chips in a bowl and let sit for 1 minute, then stir until smooth.
Stir in the pistachio paste until fully incorporated.
Spread the ganache over the cooled brownies, sprinkle with chopped pistachios, and refrigerate for at least 30 minutes before slicing.