Chocolate Pistachio Brownies with Pistachio Cream Recipe
Indulge in these rich and fudgy Chocolate Pistachio Brownies swirled with creamy pistachio cream and topped with crunchy chopped pistachios. This decadent dessert combines the deep flavor of dark chocolate with the unique nutty sweetness of pistachios, creating a perfect treat for chocolate and nut lovers alike.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9-12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Brownies
- 170 grams dark chocolate (chocolate chips or chocolate bar)
- 113 grams unsalted butter
- 250 grams granulated sugar
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 120 grams all purpose flour
- 25 grams Dutch-processed cocoa powder
- ½ teaspoon salt
Pistachio Cream Topping
- 85 grams pistachio cream
- 50 grams chopped pistachios (salted or unsalted)
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease or line a 9X9-inch square baking pan with parchment paper, leaving 2 inches hanging over the sides for easy removal of the brownies.
- Melt: Microwave the dark chocolate and unsalted butter together in a large heatproof bowl in 30-second intervals. Stir after each interval until completely melted and smooth.
- Beat: In a large bowl, use an electric mixer or stand mixer with a paddle attachment to beat the granulated sugar, eggs, vanilla extract, and almond extract on medium-high speed until the mixture becomes pale and foamy.
- Mix: With the mixer running, gradually add the melted chocolate and butter mixture to the sugar and egg mixture. Mix on medium speed until thoroughly combined.
- Mix: Add the all purpose flour, Dutch-processed cocoa powder, and salt to the wet ingredients. Beat on low speed just until no streaks of flour remain, being careful not to overmix to maintain a fudgy texture.
- Pour: Microwave the pistachio cream for about 30 seconds to soften and make it runny. Pour the brownie batter into the prepared baking pan. Dollop spoonfuls of the warmed pistachio cream over the batter, then use a toothpick or skewer to create swirling patterns through the batter for a marbled effect.
- Bake: Sprinkle the chopped pistachios evenly over the top of the batter. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out with sticky crumbs but no raw batter.
- Cool: Remove the brownies from the oven and allow them to cool in the pan for 10 minutes. Carefully lift the brownies out using the parchment overhang and transfer to a wire rack to cool completely, about 1 hour.
- Serve: Once fully cooled, slice into squares and enjoy the perfect combination of rich chocolate, creamy pistachio, and crunchy nuts.
Notes
- Use high-quality dark chocolate for a richer flavor.
- Room temperature eggs help achieve a fluffy batter when beaten with sugar.
- Do not overmix the batter after adding flour to keep brownies fudgy rather than cakey.
- If pistachio cream is too thick, warming it slightly makes swirling easier.
- Chopped pistachios can be salted or unsalted depending on your preference.
- Brownies can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Keywords: Chocolate brownies, pistachio brownies, pistachio cream, chocolate dessert, fudgy brownies, nutty brownies, baked brownies
