Pistachio brownies are rich, fudgy chocolate brownies made with melted dark chocolate, cocoa powder, and chopped pistachios. They have a shiny crinkly top and a gooey center.
I love how they have the perfect balance of sweetness and nutty flavor.
Pistachio Brownies
I also love how simple and easy this dessert is to make. If you love brownies and pistachios, this recipe is such a treat. It is fudgy, chocolatey, and full of crunchy pistachios in every bite.
If you enjoyed my Dubai Chocolate recipe, these brownies are another lovely way to enjoy the same flavors.
My secret to beautiful, crinkly top brownies is to start by whisking eggs and sugar for 1-2 minutes or until light and fluffy.
You'll Need
Here are an overview about the ingredients I used:
- Chocolate: Use high quality dark chocolate, 60–70% cocoa.
- Butter: I use unsalted butter. I prefer to use butter over oil when making brownies for a richer flavor.
- Sugar: I use a mix of granulated sugar and light brown sugar.
- Eggs: At room temperature.
- Pistachio: I use unsalted pistachio. I prefer to chop the pistachio coarsely to have some chunks in my brownies.
- All-purpose flour
- Cocoa powder: It is s important to use the best quality cocoa powder. It will elevate the taste of your brownies to a whole new level.
Complete information on ingredients and quantities is in the recipe card at the end of the post.
How To Make These Fudgy Brownies
One: Preheat the oven to 180C / 350F and line an 8x8 inch baking pan with parchment paper.
Two: In a microwave-safe bowl, add dark chocolate and butter and microwave for 10-20 seconds or until melted.
Three: In a mixing bowl, whisk eggs, granulated sugar, and brown sugar well using an electric mixer for 1-2 minutes.
Four: Mix in the melted chocolate and butter mixture until combined.
Five: Fold in the flour, cocoa powder, salt, and chopped pistachios. (I like to keep some pistachios to sprinkle on top of the batter).
Tip: Sift the flour and cocoa powder to have a smooth batter.
Six: Pour the batter into the prepared baking pan, sprinkle the remaining pistachios on top and bake for 30-35 minutes.
Seven: ALLOW TO COOL FOR 10 MINUTES before cutting it and serving.
Pro Tips
- Use room-temperature eggs
- Do not overmix the batter after adding flour
- Whisk eggs and sugar well for a crinkly top
- Let the brownies cool before cutting
- Store for 3–4 days in an airtight container at room temperature.
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Recipe
Pistachio Brownies
Equipment
- Baking pan
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 1 cup dark chocolate , chopped
- ½ cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 cup pistachios , chopped
Instructions
- Preheat the oven to 180C / 350F and line an 8x8 inch baking pan with parchment paper.
- In a microwave-safe bowl, add dark chocolate and butter and microwave for 10-20 seconds or until melted.
- In a mixing bowl, whisk eggs, granulated sugar, and brown sugar well using an electric mixer for 1-2 minutes.
- Mix in the melted chocolate and butter mixture until combined.
- Fold in the flour, cocoa powder, salt, and chopped pistachios.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes.
- Allow to cool for 10 minutes before cutting it and serving.
Sharon says
This has become my go-to brownie recipe. Easy & quick, and always comes out fudgy.