Pistachio Brownies Recipe

As I whisk together the melted butter and sugars, the kitchen fills with a comforting, sweet aroma that brings me back to cozy baking afternoons. Once those rich, nutty pistachios and melty chocolate chips make their appearance in the batter, it’s game over—these brownies transform from a simple dessert to pure bliss in each bite.

Savor the decadent delight of my Pistachio Brownies. Their rich, nutty, browned butter flavor still manages to come across as something like a delicate hint of nut.

Melted butter and a blend of two sugars create the perfect base for a brownie. Using both granulated and light brown sugar gives it the right amount of sweetness, and cocoa powder—in this case, unsweetened—is what really gives it depth.

Pistachio Brownies Recipe Ingredients

• Unsalted Butter: Adds richness and moist texture.
• Granulated Sugar: Sweetens and helps create a chewy texture.
• Light Brown Sugar: Adds moisture and a hint of caramel flavor.
• Eggs: Bind ingredients and add structure to brownies.
• All-Purpose Flour: Provides structure; essential for brownie density.
• Unsweetened Cocoa Powder: Intensifies chocolate flavor.
• Shelled Pistachios: Add crunch and a unique, buttery flavor.
• Chocolate Chips: Melt slightly for pockets of gooey chocolate.
• Pistachio Paste: Enhances nutty flavor; optional but recommended.

Pistachio Brownies Recipe Ingredient Quantities

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup shelled pistachios, coarsely chopped
• 1 cup semi-sweet chocolate chips
• 1/2 cup pistachio paste (optional for extra flavor)

How to Make this Pistachio Brownies Recipe

1. Set your oven to 350°F (175°C) to warm it up. Either grease a 9×13-inch baking dish or line it with parchment paper.

2. Combine the melted butter, granulated sugar, and light brown sugar in a large mixing bowl and whisk them together until the ingredients are well mixed.

3. Add one egg at a time. Beat each egg in well before going on to the next one. Stir in the vanilla after the last egg.

4. In another bowl, combine the all-purpose flour, cocoa powder, salt, and baking powder. Sift together well.

5. Slowly incorporate the dry components into the wet mixture, mixing until just combined. Avoid overmixing for best results.

6. Incorporate the chopped pistachios and semi-sweet chocolate chips. If using, incorporate the pistachio paste for extra flavor.

7. Distribute the batter into the baking pan you prepped earlier, using a spatula to ensure it is an even layer.

8. In a preheated oven, bake for 30 to 35 minutes, or until a toothpick inserted in the center has a few moist crumbs.

9. Let the brownies cool completely in the pan on a wire rack first. Then cut them into squares.

10. Serve and savor! These brownies may be kept in a sealed container for as long as 5 days and still be good to eat.

Pistachio Brownies Recipe Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Parchment paper (optional)
4. Pastry brush or paper towel (for greasing the dish)
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Spatula
9. Sifter
10. Measuring cups
11. Measuring spoons
12. Wire rack
13. Toothpick (for testing doneness)

FAQ

• Q:Is it permissible to utilize salted butter rather than unsalted in this recipe? A: It is absolutely alright to use salted butter; however, you might want to cut back on or leave out the extra salt called for in the recipe to maintain the flavor balance.
• Q:What can I use instead of pistachio paste? Almond butter makes a great substitute for pistachio paste, and trust us, the flavor is delightfully different and delicious. If you’re still wanting the flavor of pistachios, try finely ground pistachios mixed with a small amount of almond butter or some other nut butter.
• Q:How do I know when the brownies are done baking?
  A: The brownies are finished when a toothpick stuck into the middle comes out with some moist crumbs and not raw batter. This usually takes about 30-35 minutes at 350°F (175°C).
• Q:Can I introduce additional nuts or components to this brownie recipe? A: You bet! Go ahead and play around with adding other nuts such as walnuts or pecans, or mix in some dried fruit for extra texture and flavor.
• Q:What is the best way to store these brownies? A: The brownies should be stored in an airtight container at room temp for up to 4 days. They can also be refrigerated for up to a week.
• Q:Can these brownies be prepared in a gluten-free manner? A: They can. To make them gluten-free, substitute the all-purpose flour with a baking blend that is gluten-free.

Pistachio Brownies Recipe Substitutions and Variations

1 cup unsalted butter, melted – Substitute with 1 cup coconut oil, melted
2 cups granulated sugar – Use 2 cups of coconut sugar in its stead.
1 cup light brown sugar, packed – Use 1 cup dark brown sugar, packed.
1 cup all-purpose flour
– Substitute with 1 cup whole wheat flour
1 cup semi-sweet chocolate chips
– Replace with 1 cup dark chocolate chips.

Pro Tips

1. Enhance the Pistachio Flavor For a more pronounced pistachio flavor, consider toasting the pistachios lightly in a dry pan before chopping. This will bring out their nutty aroma and add depth to the flavor profile of the brownies.

2. Achieve a Fudgy Texture To ensure your brownies are fudgy, avoid overbaking. Check them a few minutes before the minimum baking time by inserting a toothpick. If there are a few moist crumbs clinging to it, they’re done.

3. Mixing for Texture When incorporating the dry ingredients into the wet mixture, mix until just combined to avoid activating too much gluten. This will help keep the brownies tender.

4. Enhance Chocolate Flavor Use high-quality cocoa powder and chocolate chips. A higher percentage of cocoa in the chocolate chips can elevate the richness of the brownies.

5. Customize with Add-ins Feel free to add a handful of other mix-ins like white chocolate chips or dried cranberries for contrast in taste and texture. Adjust the quantities to maintain the balance of the batter.