Fudgy Chocolate Pistachio Brownies

Fudgy Chocolate Pistachio Brownies - These chewy, fudgy Chocolate Brownies with Pistachio cream from Costco, roast Pistachios and chopped chocolate are truly scrumptious! The best thing about this Brownie recipe is how rich, and luxurious it is. Other great things about it include that it is very easy to make as well as highly adaptable. These Brownies also happen to be loved by everyone! Just like my fave Triple Chocolate Brownies.

Serve them as they are, or for dessert with some cream or a scoop of Vanilla Ice Cream or serve them as an afternoon treat with your favourite beverage/hot drink. Follow my fool proof recipe and techniques to see how you can make them at home!

 

What are Chocolate Pistachio Brownies?

These Brownies are a twist on the classic American Brownie recipe.

Chocolate Pistachio Brownies are the perfect way to get your Chocolate fix. In this recipe we make our usual Brownie recipe with added roast Pistachios and Pistachio Cream. Pistachios pair very well with Chocolate. Roasting Pistachios before hand enhances their flavour and add texture whilst the delectable Pistachio Cream adds a luxurious creamy gourmet flavour.

Brownies can be gooey, fudgy/chewy or cakey. My preference is chewy with a shiny papery skin.

There are 3 secrets to making fudgy and gooey Brownies:

1. Use very little flour in ratio to butter and melted chocolate! You can also make them with no Flour at all and just use Cocoa Powder instead.
2. Use a mixture of Caster sugar or Granulated and light brown sugar (brown sugar = more moisture and caster sugar = more chew).
3. Whisk the Sugar and Eggs till they are almost white and have doubled in volume.

Brownies are known for being highly adaptable and the variations for add ins and toppings are endless.

If you prefer Blondies over Brownies, why not give these Raspberry and White Chocolate Blondies a go.

Ingredients in Pistachio Chocolate Brownie recipe

Here’s everything you need to know about how to make these incredible gooey fudgy recipes studded with chunks of warm flowing molten chocolate and pistachio!

Salted or Unsalted Butter 

I use Salted Butter. I know many baking recipes advise the opposite but this is what I use and have always used and it works just fine. If you only have unsalted Butter, use that and the add a good pinch of salt to the batter.

Chocolate 

Try and find a good quality dark chocolate/bittersweet chocolate that is in the region of 60% - 20 % Cocoa Solids. 

Plain Flour (All Purpose Flour) and Cocoa Powder 

Use any brand or supermarket plain flour and cocoa powder. Don’t use drinking chocolate powder because it isn’t as flavourful and often includes added sweeteners. Self Raising Flour can’t be substituted for Plain Flour in this recipe. 

Vanilla

A good Vanilla Bean paste or extract adds flavour and dimension to brownies.

Eggs 

These are added for structure, emulsifying and thickening. Large Eggs are recommended. Any free range organic Eggs are perfect. If you cannot have Eggs, you can substitute each egg with ½ Mashed Banana, 4 tablespoon Yoghurt, 4 tablespoon Buttermilk, 4 tablespoon Condensed Milk (but this is incredibly sweet), 4 tablespoon Silken Tofu.

Light Brown Sugar and Caster Sugar 

For moisture and fudginess and a crisp edge. 

Chopped Chocolate

For texture and added flavour.

Salt 

A pinch of any standard table salt or Himalayan salt can be added into the batter.  Or a small sprinkling of Maldon Salt can be added on top of the Brownies once baked.

Pistachios

We add some roast chopped Pistachios into the batter which adds flavour and texture.

Pistachio Cream

This dreamy spread is added to the middle of the brownies for a rich and luxurious twist on the classic brownie recipe. I use one from Costco. It is also available on Amazon.

How to make them

The full recipe can be found in the recipe card at the bottom of the page:

Pre heat oven to Gas Mark 4/180 C/160 fan.

Scatter Pistachios onto a baking tin lined with parchment paper. Place in the oven for 15 minutes till the Pistachios smell fragrant. Then chop and set aside.

Line a square 9 inch square baking pan/tin with baking paper/parchment paper leaving some overhang to help lift them out later!

Melt Butter, Chocolate and Cocoa Powder in a large mixing bowl over a medium saucepan of simmering water (double boiler) over medium low heat, making sure that the bottom of the bowl does not touch the water.

Beat Eggs, Vanilla and Sugar with an electric mixer or in a stand mixer till very pale and voluminous. At least double in size!

Stir in the melted Chocolate mixture slowly. If using a stand mixer, use a very low setting to mix in.

Sift in the  Plain Flour and fold in very gently.

Fold in the chopped Chocolate and Pistachios with a wooden spoon or rubber spatula. A gentle hand is important here.

If your Pistachio Cream is set, place the jar in the microwave and melt in very short bursts (5-10 seconds) till it is spreadable.

Scrape half the brownie mixture into prepared pan.

Add the melted Pistachio Cream.

Top with remaining Brownie batter and bake for 25 - 30 minutes.

Leave to cool completely.

Add melted Chocolate on top. I pipe this on but it isn't necessary.

Pipe or spoon lines of Pistachio Paste on top of the Chocolate and then use a cocktail stick to create a feathered pattern. (See video).

Top tip for delicious chewy Pistachio Brownies:

fridge time

Once the brownies have cooled, place them in the fridge to set for 2 hours. Once decorated leave to set, then  slice and store in an airtight container at room temperature for up to 3 days.

Oven time

Be careful not to over-bake these Brownies. They continue to set once they are out of the oven.

Salt

Salt again adds flavour, dimension and balance. It helps to harmonise the flavours.

Baking Paper

Allow some overhang, to make it easier to lift the Brownies out of the tin.

Baking time

Depending on how you like your Brownies, you may want to bake them for longer and baking time does vary.

When Pistachio Brownies come out of the Oven at 25 minutes they have a wobble and are really gooey. I let them cool before placing them in the fridge for 2 hours for a really chewy Brownie.
At 27 - 30 minutes, they still have a wobble too but not as much. This is how long I like to bake them.
For a cake brownie, you can also bake them a little longer - an additional 4 minutes.

Eggs and Sugar

Beat the Eggs and Sugar till pale, voluminous and doubled in size.

Variations

There are endless variations for Brownies but for these Brownies specifically, we want to keep it simple to let the flavours and combination of the Pistachios and Chocolate really sing:

Topping

Instead of the melted Chocolate top, add Chocolate frosting.

Coffee

Adding 2-3 teaspoons of Instant Coffee to the Brownie mix intensifies the chocolate flavour.
Or add espresso powder into the batter.

Nuts

Add other Nuts such as walnuts, pecans, hazlenuts.

Spices

Add Spices. Ground Cardamom works really well.

How to serve

You can serve these Brownies in 3 ways:

• As they are
• With a drizzle of Cream
• With a scoop of Vanilla Ice Cream.

How to store brownies

Fridge 

These Brownies keep well in an airtight container or tin in the fridge or on the counter top for a week. If it is particularly hot where you are, keep them in the fridge.

Freezer 

Pistachio Brownies freeze well up to 3 months in a good airtight container or wrapped in 2 layers
of cling film followed by one layer of tin foil.

Defrost 

To serve, defrost at room temperature for 2 - 3 hours before serving.

Faqs

When are Brownies undercooked?

The very nature of brownies can make it difficult to judge when they are baked. However, there is such a thing as an undercooked Brownie. Their internal temperature should not be lower then 73 C/165 F.

Why are my Brownies dry?

Dry brownies are usually down to over baking. Incorrect storage also dries them out. If you do over bake them, slightly reheat the, in the microwave before serving.

More Brownie recipes:

The BEST Homemade Dark Chocolate Brownies

The BEST Sizzling Brownie with Ice Cream (Super Gooey!)

Fudgy Triple Chocolate Brownies (Best Ever)

3 Minute Sharing Microwave Brownies

More Pistachio recipes:

Turkish Chocolate Pistachio Baklava

Pistachio Milk Cake

Pistachio Loaf Cake with Lime and Cardamom

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