Pistachio fans will love these chocolate pistachio brownies! They have a classic ooey-gooey fudge brownie base and shiny crinkly top. There are swirls of pistachio cream throughout the batter and crushed pistachios on top.
Pistachios are so popular on social media because of the viral Dubai chocolate bar made with pistachio cream and shredded phyllo pastry. They're my favorite nut, and I recently bought a jar of pistachio cream for a different recipe. With half a jar left over, I had to think of what else to make, so these pistachio brownies were born.
The base of these is a very basic brownie recipe. I used a variation of it for these small batch brownies, chocolate ganache brownies, and bourbon brownies. What makes this recipe next level is the swirls of sweet pistachio cream and chopped pistachios that get toasted on top!
For more pistachio recipes, try these raspberry pistachio cupcakes, pistachio banana bread, and chocolate pistachio cake!
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Why You'll Love This Recipe
- Fudgy chocolate brownie base- These are brownies without oil. They're made with butter instead! Melted butter makes them more chewy and dense than brownie recipes made with oil and a rich flavor. Dark chocolate and Dutch cocoa powder makes them still super fudgy.
- Sweet and salty pistachio flavor- The brownies have a swirl of pistachio cream on top, chopped pistachio nuts for a little texture, and almond extract to enhance their natural flavor.
Key Ingredients
- Dark chocolate- Use dark or bittersweet chocolate for this recipe (with at least 60% cacao so the brownies set properly). Chopped chocolate bars or chocolate chips work! Use a high quality brand like Lindt or Ghirardelli for the best taste.
- Granulated sugar- Sweetens the brownies and gives them a soft, chewy texture. It creates a shiny crackly top when whipped with the eggs, so don't reduce the amount.
- Eggs- 3 large eggs bind the ingredients together and add richness. The egg whites add lift when they're whipped with sugar. Make sure they're room temperature- pull them out of the fridge 1-2 hours before baking or place in a bowl of warm water for 10 minutes.
- Almond extract- A little enhances the sweet, nutty pistachio flavor. Pistachio extract works too.
- All purpose flour- Measure the flour in grams with a kitchen scale for the best results. You can use a measuring cup if you don't have a scale, just be careful not to pack it in. Just gently spoon the flour into your cup and swipe off the excess.
- Dutch-processed cocoa powder- This type of cocoa is treated with alkali, which neutralizes the acidity. The result is a deeper, richer color and flavor than typical unsweetened (or natural) cocoa powder.
- Pistachio cream-ย Pistachio cream is a pistachio spread made with milk and sugar. I used the brandย Lusciouxย from World Market. Pistachio paste or pistachio butter work, but the brownies will be less sweet. You can use the leftover cream to make pistachio overnight oats!
- Chopped pistachios- Salted or unsalted pistachios work, use whatever you like best. Just make sure they're shelled.
Ingredient Additions and Variations
- Different nuts and nut butter- If you don't have pistachios and pistachio cream, this recipe also works with peanuts and peanut butter or almonds and almond butter.
- Add chocolate chips- Swirl 1 cup of semi-sweet chocolate chips into the batter for more sweetness and melty chocolate in every bite. Brownies with white chocolate chips are also delicious!
- Add frosting- Swirl the chopped pistachios into the batter instead and spread homemade pistachio ganache or classic cream cheese frosting on top.
How to Make Them
Step 1: Melt the chocolate and butter in a large heatproof bowl. Microwave until completely melted and smooth.
Step 2: In a large bowl, mix the sugar, eggs, vanilla extract, and almond extract on medium-high speed using an electric mixer or stand mixer until pale and foamy.
This adds air to the batter, helping create brownies with a classic shiny, crinkled top.
Step 3: Stream the melted chocolate and butter mixture into the eggs and sugar.
Step 4: In the dry ingredients, mixing just until the white steaks of flour disappear. Overmixing can lead to tough, cakey brownies.
Step 5: Microwave the pistachio cream for about 30 seconds until it's runny. Then pour the brownie batter into a square baking pan.
Step 6: Dollop spoonfuls of pistachio cream over the batter and use a toothpick to make swirls. Sprinkle chopped pistachios on top of the batter and bake.
The brownies are done when a toothpick inserted in the center comes out with sticky crumbs attached but no wet batter.
Step 7: Let the brownies cool in the hot pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.
Expert Baking Tips
- Use a metal pan. An aluminized steel pan is best for baking brownies. It will heat up evenly and create slightly crisp edges while keeping the center slightly underdone and fudgy. The brownies might burn in a silicone pan and won't get the same crispness in glass.
- Don't overheat the chocolate. When melting the chocolate and butter, make sure to heat at 30 second intervals and stop to stir between each one. It's easy to overheat and burn the chocolate in the microwave. Stirring between each burst helps prevent that!
- Whip the eggs and sugar. Whipping the eggs and sugar incorporates air into the batter, which helps create a light, crinkly top and a slightly thicker, chewier texture. The sugar should fully dissolve in the eggs for the best results.
- Cool completely before cutting. Let the brownies cool in the pan, then cool at room temperature or chill in the fridge for cleaner cuts. The pistachio swirl firms up as it cools, making them easier to slice.
Frequently Asked Questions
Make sure the brownies are totally cool and slice them. Wrap the individual pieces tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw them overnight in the refrigerator or on the counter for about 1 hour.
Yes, you can! Use a neutral oil like vegetable or canola, and stick to a 1:1 substitution. The brownies will be softer and more moist with less of a chew than brownies made with butter.
Definitely! The brownies will be thicker in an 8X8-inch pan though, so they will take a few minutes longer to bake.
More Brownie Recipes to Try
๐ Recipe
Chocolate Pistachio Brownies
Equipment
- 1 Electric hand mixer or stand mixer with paddle attachment
- 1 9X9-inch square baking pan 8X8 works too
Need Metric or US Customary Measurements?
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Ingredients
- 170 grams dark chocolate chocolate chips or chocolate bar
- 113 grams unsalted butter
- 250 grams granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ยฝ teaspoon almond extract
- 120 grams all purpose flour
- 25 grams Dutch-processed cocoa powder
- ยฝ teaspoon salt
- 85 grams pistachio cream
- 50 grams chopped pistachios salted or unsalted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease or line a 9X9-inch square baking pan with parchment paper. Leave 2 inches hanging over the sides so the brownies are easy to remove.
- Microwave the chocolate and butter together in a large heatproof bowl in 30-second intervals. Stir after each interval until the mixture is completely melted.170 grams dark chocolate, 113 grams unsalted butter
- In a large bowl, beat the sugar, eggs, vanilla extract, and almond extract on medium-high speed using an electric mixer or stand mixer with the paddle attachment until pale and foamy.250 grams granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, ยฝ teaspoon almond extract
- With the mixer running, gradually stream in the melted chocolate mixture. Mix on medium speed until combined.
- Beat the flour, cocoa powder, and salt into the wet ingredients on low speed. Mix just until the white steaks of flour disappear, being careful not to overmix.120 grams all purpose flour, 25 grams Dutch-processed cocoa powder, ยฝ teaspoon salt
- Microwave the pistachio cream for about 30 seconds until runny. Pour the brownie batter into the prepared baking pan and dollop spoonfuls of pistachio cream over the batter. Then use a toothpick to make swirls.85 grams pistachio cream
- Sprinkle chopped pistachios on top of the batter. Bake for 25-30 minutes. A toothpick inserted in the center should come out with sticky crumbs attached but no wet batter.50 grams chopped pistachios
- Remove from the oven and let the brownies cool in the hot pan for 10 minutes. Carefully transfer to a wire rack to cool completely for 1 hour.
- Once cool, slice and enjoy!
Megan
I am the author of this recipe. These brownies are so fudgy and the chocolate goes so well with the pistachio flavor.
Debra
Can you freeze these?
Megan Weimer
Yes! I recommend wrapping individual brownies in plastic wrap, then freeze them in a freezer bag or other airtight container for up to 2 months.
Bernadette
can I substitute sugar with maple syrup?
Megan Weimer
I don't recommend it!
Hannah
The Chocolate brownie sounds amazing! I like how itโs described as rich and fudgy but with something unique that sets it apart. It feels like the perfect mix of comfort food and creativityโsomething Iโd love to taste.