
Yields:
16 serving(s)
Prep Time:
10 mins
Total Time:
2 hrs
Cal/Serv:
286
Pistachios are a culinary It-girl right now, which means I get to use my favorite nut in as many ways as I possibly can…including in these indulgent brown butter pistachio brownies. The fudgy, chewy treats are packed with melted dark chocolate and cocoa powder, then studded with chopped roasted pistachios and topped with homemade pistachio ganache. A combination of brown butter and almond extract amp up the nuttiness of the pistachio, making these the perfect blend of flavors for an after-dinner snack. Brownies don’t need a lot of help to be even more delicious, but these pistachio-studded beauties will make you second guess yourself the next time you think you want regular brownies.
What is pistachio paste?
Pistachio paste is a blend of ground pistachios and a little bit of water or oil that comes together in a food processor—kind of like the pistachio version of peanut butter. Blanching and shocking the pistachios before grinding is crucial for making a paste that’s vibrant bright green instead of a muddy dark green. Leaving the dark skin on pistachios will result in a darker, grainier paste, but the blanching process loosens the dark skin on the pistachio, making it easier to remove before blending. I use roasted pistachios for a deeper flavor, but this works well with raw pistachios as well.
Time-saving tips:
- Buy shelled pistachios kernels! Don’t spend your precious time shelling pistachios.
- If you’ve fallen in love with the idea of pistachio paste but can’t fathom spending time blanching and shocking pistachios, skip step 5 and just grab a jar of unsweetened pistachio paste (not pistachio cream!) from the store.
Did you try making these? Let us know how it went in the comments!
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Ingredients
Cooking spray
- 10 Tbsp.
unsalted butter
- 1/2 cup
(85 g.) dark chocolate chips
- 1 tsp.
almond or vanilla extract
- 3/4 tsp.
kosher salt, divided
- 3/4 cup
(150 g.) granulated sugar
- 1/4 cup
(52 g.) packed light brown sugar
- 2
large eggs
- 1/2 cup
(60 g.) all-purpose flour
- 1/4 cup
(20 g.) unsweetened cocoa powder
- 1 1/2 cups
roasted, salted pistachios, divided, plus more, coarsely chopped, for topping
- 2/3 cup
(113 g.) white chocolate chips
- 2 Tbsp.
heavy cream
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. Spray a 9" x 9" baking dish with cooking spray and line with parchment.
- Step 2In a medium saucepan over medium heat, melt butter. Continue to cook, watching closely and stirring occasionally, until simmering and milk solids start to turn golden brown 7 to 8 minutes. Remove from heat. Add dark chocolate chips, almond extract, and 1/2 tsp. salt and stir until chocolate is melted and smooth.
- Step 3Add granulated sugar and brown sugar and vigorously whisk until smooth (sugar won’t be completely dissolved). Let cool 5 minutes.
- Step 4Add 1 egg and whisk to incorporate. Add remaining 1 egg and vigorously whisk about 10 seconds. Add flour and cocoa powder and fold with a rubber spatula until just combined. Coarsely chop 1 cup pistachios and fold into batter. Spread in prepared pan.
- Step 5Bake brownies until a tester inserted into the center comes out clean, 20 to 22 minutes. Let cool.
- Step 6Meanwhile, fill a small bowl with ice water. Wipe out saucepan. Fill saucepan halfway with water and bring to a boil. Add 1/2 cup whole pistachios and remove from heat. Let soak 1 minute, then transfer to ice water.
- Step 7Using a slotted spoon, transfer pistachios to a clean kitchen towel and rub to loosen and remove skin. Transfer pistachios to a food processor and pulse until broken down into tiny pieces, about 2 minutes. With the motor running, slowly stream in 2 Tbsp. water and blend until smooth.
- Step 8Transfer pistachio paste to a medium heatproof bowl. Add white chocolate chips, cream, and remaining 1/4 tsp. salt. Microwave in 15-second increments, stirring between each, until melted and smooth, about 45 seconds total. Refrigerate until ready to use.
- Step 9Spread ganache over brownies. Top with chopped pistachios.
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