There’s something magical about brownies. Maybe it’s the rich, fudgy texture that melts in your mouth or the way they instantly bring back memories of warm kitchens, childhood treats, and late-night cravings. Now imagine that same deeply chocolatey bite—but with a nutty, buttery twist from roasted pistachios. That’s exactly what these Pistachio Brownies are all about.
This recipe takes a beloved classic and gives it a luxurious upgrade. Pistachios have this naturally sweet, slightly earthy flavor that pairs beautifully with dark chocolate. The crunch of chopped nuts scattered over the dense brownie base adds a lovely contrast to the soft, chewy center. Every bite feels indulgent, rich, and just different enough to feel extra special—without straying too far from the comforting chocolatey base we all know and love.
In my house, these brownies have become a staple for everything from Sunday family lunches to holiday dessert platters. They’re perfect for when you want to offer something familiar yet elevated. They’ve got the kind of bakery-quality appeal that looks impressive on the table, but the recipe is surprisingly easy to pull off—yes, even for beginner bakers.
Whether you’re baking them for a cozy weekend treat or serving them up as part of a festive spread, these pistachio brownies are bound to win hearts. The combination of dark chocolate and pistachios feels grown-up and decadent, but the method is simple, straightforward, and totally doable with pantry staples and a single bowl. Let’s dive in.
Why You’ll Love This Recipe:
- Fudgy, rich texture with a delicate crackly top
- Chopped pistachios add a satisfying crunch and a beautiful nutty flavor
- No fancy tools required—just a bowl, whisk, and love
- Freezes beautifully—great for make-ahead desserts or late-night chocolate fixes
- Elegant enough for gatherings, simple enough for weekday baking
INGREDIENTS YOU’LL NEED:
- 200g dark chocolate (70% cocoa solids)
- 170g unsalted butter
- 3 large eggs
- 250g light brown sugar
- 100g plain flour
- 30g cocoa powder
- 1 tsp vanilla extract
- ½ tsp salt
- 75g shelled pistachios (plus extra for topping)
HOW TO MAKE PISTACHIO BROWNIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prepare
Start by preheating your oven to 170°C (340°F). Line a square baking tin (about 8×8 inches) with parchment paper. This makes removing the brownies a breeze later—no sticking, no crumbling!
Step 2: Melt the Chocolate and Butter
In a heatproof bowl set over a pan of simmering water, melt the dark chocolate and butter together until smooth and glossy. Stir gently as it melts, letting the warmth coax the two into a rich, silky mixture. Once fully melted, set aside to cool slightly.
Step 3: Whisk the Eggs and Sugar
In another bowl, whisk together the eggs and brown sugar until the mixture becomes thick and slightly frothy. You’re looking for a soft caramel color and a texture that drips in ribbons when you lift the whisk.
Step 4: Combine Everything
Pour the cooled chocolate mixture into the egg mixture and stir to combine. Add vanilla extract and salt, then fold in the flour and cocoa powder. The batter will be thick and glossy.
Step 5: Add the Pistachios
Chop the pistachios roughly and fold about 75g into the batter. These nuts add both crunch and flavor. Save a few for sprinkling on top before baking.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Sprinkle the remaining pistachios over the top—this gives you that bakery-style finish. Bake for around 25–30 minutes, or until the edges are set and the center still has a slight wobble (it will continue to cook as it cools).
Step 7: Cool and Slice
Let the brownies cool in the pan completely before slicing. If you’re after super clean slices, pop them in the fridge for an hour first. The chill helps the chocolate firm up and gives you those picture-perfect edges.
HELPFUL TIPS:
- Use high-quality chocolate: Since chocolate is the star, use one with at least 70% cocoa solids for that deep, rich flavor.
- Don’t overbake: These are meant to be fudgy. Slightly underbaking is better than going too far.
- Toast the pistachios for a deeper flavor—just pop them in the oven for 5 minutes at 170°C before chopping.
- Double the batch: These disappear quickly, so consider making a double batch if you’re serving a crowd.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American / Fusion
- Diet: Vegetarian
NOTES:
You can easily customize these by folding in white chocolate chunks or adding a sprinkle of sea salt flakes on top for an extra flavor punch. They also make beautiful gifts—just wrap in parchment and tie with twine for a homemade touch.
NUTRITIONAL INFORMATION: (Per serving – approx.)
- Calories: 280
- Fat: 17g
- Carbohydrates: 30g
- Sugar: 22g
- Protein: 4g
- Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use milk chocolate instead of dark?
You can, but it will make the brownies sweeter and slightly less intense. Dark chocolate balances beautifully with the nutty pistachios.
Are these freezer-friendly?
Yes! Once cooled and sliced, wrap individually and freeze. Just thaw at room temperature when ready to eat.
Can I make these gluten-free?
Absolutely. Substitute the plain flour with a good-quality 1:1 gluten-free baking flour blend.
Can I skip the pistachios or use another nut?
Of course. Walnuts or hazelnuts work well too, but pistachios give a lovely pop of color and flavor.
STORAGE INSTRUCTIONS:
Store in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to a week—or freeze for up to 2 months. Warm in the microwave for a few seconds before eating for that freshly-baked feel.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
CONCLUSION
These pistachio brownies strike that perfect balance between rustic charm and refined flavor. They’re indulgent but approachable, sophisticated but totally comfort food. Whether you’re a long-time brownie lover or just looking to try something new, this nutty twist is one that will keep you coming back for more.
Print
Pistachio Brownies
Description
There’s something magical about brownies. Maybe it’s the rich, fudgy texture that melts in your mouth or the way they instantly bring back memories of warm kitchens, childhood treats, and late-night cravings. Now imagine that same deeply chocolatey bite—but with a nutty, buttery twist from roasted pistachios. That’s exactly what these Pistachio Brownies are all about.
This recipe takes a beloved classic and gives it a luxurious upgrade. Pistachios have this naturally sweet, slightly earthy flavor that pairs beautifully with dark chocolate. The crunch of chopped nuts scattered over the dense brownie base adds a lovely contrast to the soft, chewy center. Every bite feels indulgent, rich, and just different enough to feel extra special—without straying too far from the comforting chocolatey base we all know and love.
In my house, these brownies have become a staple for everything from Sunday family lunches to holiday dessert platters. They’re perfect for when you want to offer something familiar yet elevated. They’ve got the kind of bakery-quality appeal that looks impressive on the table, but the recipe is surprisingly easy to pull off—yes, even for beginner bakers.
Whether you’re baking them for a cozy weekend treat or serving them up as part of a festive spread, these pistachio brownies are bound to win hearts. The combination of dark chocolate and pistachios feels grown-up and decadent, but the method is simple, straightforward, and totally doable with pantry staples and a single bowl. Let’s dive in.
Ingredients
200g dark chocolate (70% cocoa solids)
170g unsalted butter
3 large eggs
250g light brown sugar
100g plain flou
30g cocoa powder
1 tsp vanilla extract
½ tsp salt
75g shelled pistachios (plus extra for topping)
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 170°C (340°F). Line a square baking tin (about 8×8 inches) with parchment paper. This makes removing the brownies a breeze later—no sticking, no crumbling!
Step 2: Melt the Chocolate and Butter
In a heatproof bowl set over a pan of simmering water, melt the dark chocolate and butter together until smooth and glossy. Stir gently as it melts, letting the warmth coax the two into a rich, silky mixture. Once fully melted, set aside to cool slightly.
Step 3: Whisk the Eggs and Sugar
In another bowl, whisk together the eggs and brown sugar until the mixture becomes thick and slightly frothy. You’re looking for a soft caramel color and a texture that drips in ribbons when you lift the whisk.
Step 4: Combine Everything
Pour the cooled chocolate mixture into the egg mixture and stir to combine. Add vanilla extract and salt, then fold in the flour and cocoa powder. The batter will be thick and glossy.
Step 5: Add the Pistachios
Chop the pistachios roughly and fold about 75g into the batter. These nuts add both crunch and flavor. Save a few for sprinkling on top before baking.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Sprinkle the remaining pistachios over the top—this gives you that bakery-style finish. Bake for around 25–30 minutes, or until the edges are set and the center still has a slight wobble (it will continue to cook as it cools).
Step 7: Cool and Slice
Let the brownies cool in the pan completely before slicing. If you’re after super clean slices, pop them in the fridge for an hour first. The chill helps the chocolate firm up and gives you those picture-perfect edges.
Notes
You can easily customize these by folding in white chocolate chunks or adding a sprinkle of sea salt flakes on top for an extra flavor punch. They also make beautiful gifts—just wrap in parchment and tie with twine for a homemade touch.