Pistachio Brownies Recipe
Ultra-fudgy brownies loaded with roasted pistachios and rich chocolate. Crisp edges and gooey centers for true pistachio lovers.
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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.