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Pistachio Brownies Recipe

Pistachio Brownies Recipe
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★★★★★

5.2 from 24 reviews

These decadent Pistachio Brownies combine a rich, fudgy chocolate brownie base with a crisp kataifi and pistachio cream filling, topped with a luscious milk chocolate ganache swirled with pistachio cream and sprinkled with ground pistachios. Perfect for those who love a nutty twist on a classic dessert!

Ingredients

Scale

Brownie Layer

  • 6 Tablespoons (85g) Unsalted Butter, cubed
  • 2 Tablespoons + 2 Teaspoons Neutral Oil (canola, vegetable, or avocado)
  • 1 Cup (200g) Granulated White Sugar
  • ½ Teaspoon Salt
  • ⅔ Cup (56g) Cocoa Powder
  • 2 Whole Large Eggs, room temperature
  • 1 Teaspoon Vanilla Extract
  • ½ Cup (60g) All-Purpose Flour

Pistachio Filling

  • 1 Cup Homemade Pistachio Cream or Store-Bought
  • 3 Cups (120g) Kataifi, cut into ¼ to ½ inch pieces (6 to 12 mm)
  • 3 Tablespoons Unsalted or Salted Butter

Milk Chocolate Ganache

  • 7 Ounces (198g) Milk Chocolate Bar, finely chopped
  • ⅓ Cup + 1 Tablespoon (90g) Heavy Cream

Instructions

  1. Preheat Oven & Prep Pan: Set a rack in the center of the oven and preheat to 325ºF (162ºC). Line an 8-inch (20cm) square pan with parchment paper, leaving an overhang for easy removal.
  2. Make Brownie Layer: In a small saucepan over medium-low heat, melt together butter, oil, sugar, and salt. Remove from heat. Sift in cocoa powder and whisk until just combined. Add vanilla extract. Whisk in eggs one at a time, mixing until thick and glossy. Sift in all-purpose flour and fold gently with a rubber spatula until just combined.
  3. Bake Brownies: Spread the brownie batter evenly in the prepared pan. Bake for 19 to 22 minutes. For fudgy brownies, a toothpick inserted should come out with moist crumbs. Cool completely on a wire rack or in the fridge.
  4. Prepare Pistachio Cream: Make homemade pistachio cream or use store-bought pistachio cream adjusted with a pinch of salt or tahini if too sweet.
  5. Make Filling: Cut kataifi into small pieces (¼ to ½ inch). Melt butter in a large frying pan over medium-low heat, add kataifi and stir constantly, cooking until golden and crispy (about 12 to 15 minutes). Turn off heat and stir in pistachio cream until well combined. Reserve 2 tablespoons of pistachio cream for garnishing if desired.
  6. Add Pistachio Filling: Spread the pistachio kataifi filling evenly over the cooled brownie layer.
  7. Make Ganache: Finely chop milk chocolate and set aside. Heat heavy cream in a small saucepan just until simmering (about 180ºF/82ºC). Remove from heat and pour the hot cream over the chopped chocolate. Let sit undisturbed for 4 to 5 minutes, then gently stir to combine into a smooth ganache.
  8. Add Ganache Layer: Spread the milk chocolate ganache over the pistachio filling layer evenly.
  9. Garnish: Swirl the reserved pistachio cream into the chocolate ganache and sprinkle with ground pistachios. Chill for 30 to 45 minutes or until set.
  10. Serve: Slice into squares and serve chilled or at room temperature. Enjoy!

Notes

  • Store-Bought Pistachio Cream: If store-bought cream is very sweet, add a pinch of salt or some pistachio butter or tahini to balance sweetness. A dark chocolate ganache can also offset the sweetness.
  • Storage: Store pistachio brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to one week. Enjoy chilled or allow to come to room temperature before serving.

Nutrition

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Find it online: https://ellaeatsdaily.com/pistachio-brownies-recipe/