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Pistachio Brownies with Pistachio Ganache Recipe

Pistachio Brownies with Pistachio Ganache Recipe
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★★★★★

5.2 from 30 reviews

Delight in these rich and indulgent Pistachio Brownies topped with a luxurious Pistachio Ganache. Combining the deep flavors of dark chocolate with crunchy pistachios and a smooth white chocolate-pistachio frosting, this recipe offers a perfect balance of textures and tastes that will satisfy any chocolate lover’s craving.

Ingredients

Scale

For the Brownies

  • 1 ½ sticks (170g) unsalted butter
  • 10.5 oz (300g) dark chocolate, chopped
  • 3 large eggs
  • 1 ¼ cups (250g) granulated sugar
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 1 cup (130g) pistachios, roughly chopped

For the Pistachio Ganache

  • 8 oz (227g) white chocolate, finely chopped
  • ½ cup (120g) heavy cream
  • 3 tablespoons pistachio paste
  • 1 pinch salt
  • ½ teaspoon almond extract (optional)

Instructions

  1. Preheat oven: Preheat your oven to 335°F (170°C) and line a 9-inch square baking pan with parchment paper to prepare for baking.
  2. Whisk eggs and sugar: In a large mixing bowl, whisk the eggs and granulated sugar by hand until the mixture becomes pale and thick, about 30 seconds.
  3. Melt chocolate and butter: Combine the butter and dark chocolate in a microwave-safe bowl and melt in 30-second bursts, stirring in between until the mixture is smooth and fully melted.
  4. Combine chocolate mixture with eggs: Pour the melted chocolate and butter mixture into the eggs and sugar. Whisk lightly until just combined to maintain the batter’s light texture.
  5. Add extracts: Stir in the vanilla and almond extracts to infuse the batter with aromatic flavors.
  6. Sift and fold dry ingredients: Sift in the flour and salt, then gently fold the dry ingredients into the batter until no flour streaks remain, preserving the batter’s airiness.
  7. Incorporate pistachios: Fold the chopped pistachios evenly into the batter for a crunchy texture and nutty flavor.
  8. Pour batter into pan: Transfer the batter into the prepared baking pan and smooth the top with a spatula for even baking.
  9. Bake the brownies: Bake for 20–25 minutes until the surface is shiny with slight cracks and a skewer inserted comes out with a few moist crumbs, indicating perfect doneness.
  10. Cool brownies: Allow the brownies to cool completely in the pan to set the texture before frosting.
  11. Warm cream: While brownies bake, gently warm the heavy cream in a saucepan over medium-low heat until it just begins to bubble at the edges.
  12. Make ganache base: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute to soften the chocolate.
  13. Stir ganache: Stir the mixture until the white chocolate is completely melted and the ganache is smooth and glossy.
  14. Add pistachio paste and flavorings: Stir in the pistachio paste and a pinch of salt until fully combined. Optionally, add almond extract to enhance the flavor further.
  15. Cool ganache: Let the ganache cool to room temperature to thicken slightly, making it easier to spread without melting the brownies.
  16. Spread ganache: Once the brownies are completely cooled, spread the pistachio ganache evenly over the top for a decadent finish.

Notes

  • Use high-quality dark chocolate for richer brownies.
  • Ensure not to overbake; moist crumbs on a skewer ensure fudgy brownies.
  • Pistachio paste can be found in specialty stores or made at home by finely grinding pistachios with a little oil.
  • Let brownies cool fully before adding ganache to prevent it from melting and sliding off.
  • The almond extract enhances the nutty flavor but is optional.
  • Store brownies in an airtight container at room temperature up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: Pistachio Brownies, Pistachio Ganache, Chocolate Brownies, Nutty Brownies, Dessert, Chocolate Dessert, Fudgy Brownies

Find it online: https://deliciousdishspot.com/pistachio-brownies-with-pistachio-ganache-recipe/