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These pistachio brownies are rich, fudge chocolate brownies swirled with creamy pistachio spread and topped with chopped pistachios for extra texture. The deep chocolate flavor pairs perfectly with the nutty, slightly sweet pistachio, creating a bakery-style brownie that’s both indulgent and unique. With a gooey center and crisp edges, these brownies are perfect for anyone who loves a classic chocolate dessert with a twist.
These pistachio brownies are rich, fudgy chocolate brownies swirled with creamy pistachio spread and topped with chopped pistachios for added crunch. The deep chocolate flavor pairs perfectly with the nutty sweetness of pistachio, making a perfect dessert for any fans of brownie and pistachios. These brownies are perfect to serve for any gathering, like birthdays or as a afternoon treat.
For more brownie recipes, try Espresso Brownies, Cheesecake Brownies and Pecan Pie Brownies.
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WHY YOU'LL LOVE THESE BROWNIES
- Easy to make: These brownies are a one bowl recipe making them super easy to make.
- Ultra fudgy texture: These brownies are so fudgy and bake up perfectly.
- Swirl of creamy pistachio: Lots of delicious pistachio cream is swirled into the brownie for lots of nutty flavor.
- Crunch from chopped pistachios: For extra texture and pistachio flavor, the brownies are topped with chopped pistachios.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is browned and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Semi-sweet chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5-70%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Brown sugar: Brown sugar gives a rich caramel and toffee flavor.
- Pistachio Cream: Use any pistachio cream that you like.
- Pistachios: Chopped unsalted pistachios are sprinkled on top of the brownie.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Pistachio Brownie. This recipe needs an electric mixer, a large bowl, hand whisk and a rubber spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: Start by browning the butter. Then pour it over the chocolate chips, in a large mixing bowl, and stir it together until combined. Add the cocoa powder and stir it together until combined.
STEP 2: Then add the brown sugar and granulated sugar, whisk it together with an electric mixer until combined. Then add the eggs and mix them for 2 minutes on medium-high speed. Add the vegetable oil and vanilla extract and whisk it until combined.
STEP 3: Finally, sift the dry ingredients over the batter and gently whisk it together until combined. Pour the brownie batter into the prepared baking pan and smooth it out.
STEP 4: Dollop the pistachio cream on top of the brownie and swirl it in. Then chop the pistachios and sprinkle them on top. Bake for about 45-50 minutes. Serve once it’s cooled down.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
These can be enjoyed both at room temperature and cold but I would recommend serving the at room temperature because of the pistachio cream swirl. It softer when not cold, and therefore more gooey.
They are really good to make a day ahead of serving and storing them in the fridge overnight. Just take them out 30-60 minutes before serving, so they become room temperature.
Yes, definitely! I recommend a scoop of vanilla ice cream.
The secret to clean slices is running the knife under a hot tap, and drying it off, between each cut.
HOW TO STORE
Store the pistachio brownies in the refrigerator in an airtight container or covered with plastic wrap or aluminum foil. Take them out 30-60 minutes before serving, so they become room temperature, so the pistachio cream is soft and gooey. Best enjoyed within 2-3 days.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Pistachio Brownies
Equipment
Ingredients
PISTACIO BROWNIE
- 110 g butter
- 75 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 100 g granulated sugar
- 150 g dark brown sugar
- 3 large eggs room temperature
- 55 g vegetable oil e.g canola
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 150 g pistachio cream
- 20 g unsalted pistachios
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
PISTACHIO BROWNIES
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm (8x8 inch) square pan with parchment paper.
- Start by browning the butter. Then pour it over the chocolate chips, in a large mixing bowl, and stir it together until combined. Add the cocoa powder and stir it together until combined.110 g butter, 75 g semi-sweet dark chocolate chips, 35 g unsweetened Dutch cocoa powder
- Then add the brown sugar and granulated sugar, whisk it together with an electric mixer until combined.100 g granulated sugar, 150 g dark brown sugar
- Then add the eggs and mix them for 2 minutes on medium-high speed.3 large eggs
- Add the vegetable oil and vanilla extract and whisk it until combined.55 g vegetable oil, 1 ½ teaspoon vanilla extract
- Finally, sift the dry ingredients over the batter and gently whisk it together until combined.75 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Pour the brownie batter into the prepared baking pan and smooth it out.
- Dollop the pistachio cream on top of the brownie and swirl it in. Then chop the pistachios and sprinkle them on top.150 g pistachio cream, 20 g unsalted pistachios
- Bake for about 45-50 minutes. Serve once it’s cooled down.
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