Pistachio Brownies Recipe
Ultra-fudgy brownies loaded with roasted pistachios and rich chocolate. Crisp edges and gooey centers for true pistachio lovers.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 10 tbsp unsalted butter cut into pieces
- 5.5 oz semisweet chocolate chopped
- 0.8 cup granulated sugar
- 0.28 cup packed light brown sugar
- 3 fl oz pasteurized liquid eggs about 2 large eggs
- 1.25 tsp vanilla extract
- 0.85 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp fine sea salt
- 0.5 tsp espresso powder optional, boosts chocolate flavor
- 0.8 cup shelled unsalted pistachios roughly chopped, for batter
- 0.2 cup shelled unsalted pistachios roughly chopped, for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Melt butter and chocolate in a small saucepan over low heat, stirring until smooth.
- Remove from heat and let cool for 3 minutes.
- Whisk in granulated and brown sugars until glossy and combined.
- Stir in liquid eggs and vanilla. Beat 30 seconds to thicken slightly.
- Sift in flour, cocoa, salt, and espresso. Fold just until no dry spots remain.
- Fold in most of the chopped pistachios, reserving some for topping.
- Spread batter in pan. Smooth the top. Sprinkle remaining pistachios over batter.
- Bake 24–28 minutes, until edges set and a toothpick shows moist crumbs.
- Cool completely in the pan. Lift out, slice into squares, and serve.
Notes
Variation: Swirl 2 tbsp pistachio butter on top before baking, or finish with a sprinkle of flaky sea salt. Storage: Keep airtight at room temperature for 3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Pistachio Brownies Recipe flavors. All ingredient ratios and instructions are independently developed.