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.

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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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.

Notes

Swap white chocolate for dark chocolate in the ganache for a richer contrast.

Add extra pistachio paste to the ganache for a more intense pistachio flavor.

Use a 1:1 gluten-free flour blend to make the recipe gluten-free.

Add chopped white chocolate chunks to the brownie batter for extra texture.

Homemade pistachio paste can be made by blending shelled pistachios with neutral oil.

Store brownies in an airtight container in the fridge for up to 5 days or freeze individually wrapped portions.

Microwave for 10–15 seconds to serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320
Sugar: 25g
Sodium: 80mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg