Pistachio Brownies
There’s something so comforting about baking brownies from scratch. It’s one of those go-to recipes in our home that never fails to bring everyone into the kitchen. But recently, I decided to switch things up a bit and experiment with pistachios—and let me tell you, I’m so glad I did. These Pistachio Brownies are everything you love about a rich, fudgy brownie, with the bonus of buttery, lightly salty pistachios adding crunch and depth to every bite.
It all started when I was craving something sweet but didn’t want the same-old dessert. I spotted a jar of shelled pistachios in the pantry and thought, why not? The results were magical. That delicate nutty flavor pairs so perfectly with deep, dark chocolate—it’s one of those combinations you didn’t know you were missing until you taste it.
My kids were instantly sold—my youngest called them “green gold brownies” and insisted we make them again for her playdate. Even my husband, who typically prefers classic brownies, went back for seconds (and thirds). These have become a regular in our rotation, and I’m convinced they’ll win your family over too.
They look fancy enough to serve for a dinner party but are simple enough to whip up on a weekday evening. Whether you’re a seasoned baker or just need something indulgent for a cozy night in, these Pistachio Brownies hit that perfect sweet spot.
Questions I Often Get Asked About This Recipe
Can I use unsalted pistachios instead of salted?
Yes! If you use unsalted pistachios, consider adding a pinch more salt to the batter to balance the sweetness.
Do I need to chop the pistachios?
Chopping them coarsely is ideal. It adds texture without overwhelming each bite.
Can I make these brownies gluten-free?
Absolutely! Just use a 1:1 gluten-free baking flour blend and make sure your other ingredients are certified gluten-free.
What kind of chocolate should I use?
For best results, use high-quality dark chocolate or semi-sweet chocolate chips.
How should I store these brownies?
Store them in an airtight container at room temperature for up to 4 days, or refrigerate for a week.
What You Need to Make Pistachio Brownies
Ingredients:
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (30g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
3 oz (85g) dark chocolate, melted
1/2 cup (60g) chopped pistachios (plus more for topping)
Special Tools:
8×8-inch baking pan
Mixing bowls
Hand mixer or whisk
Rubber spatula
Parchment paper (optional but recommended)
How to Make Pistachio Brownies
Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper or lightly grease it.
Melt the butter in a medium saucepan or in the microwave. Stir in sugar, eggs, and vanilla until smooth and combined.
Add the cocoa, flour, salt, and baking powder. Mix until no streaks remain. Then, stir in the melted dark chocolate.
Fold in the chopped pistachios with a spatula, saving a handful for the top.
Pour the batter into the prepared pan, smoothing out the top. Sprinkle extra pistachios on top for texture and color.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan before slicing into squares.
Tips for Making the Best Pistachio Brownies
Toast the pistachios lightly before adding them to the batter for extra flavor.
Don’t overbake! Brownies should be fudgy, not cakey—pull them out once the center is just set.
Add a swirl of pistachio butter into the batter before baking for a richer pistachio flavor.
For a festive touch, drizzle with white chocolate after they’ve cooled.
Want extra height and chew? Let the batter sit for 10 minutes before baking.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These are divine! The pistachios add such a unique twist. Definitely making these again.”
⭐️⭐️⭐️⭐️ “Loved the flavor, but I might add even more pistachios next time. Great texture!”
⭐️⭐️⭐️⭐️⭐️ “Perfect balance of sweet, salty, fudgy, and crunchy. A hit with my whole family.”
⭐️⭐️⭐️⭐️ “I used white chocolate chips instead of dark—still delicious, but I’ll try dark next time!”
⭐️⭐️⭐️⭐️⭐️ “These disappeared in less than a day. My kids keep asking for more!”
Printable Recipe
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Pistachio Brownies
These Pistachio Brownies are rich, fudgy, and full of deep chocolate flavor with a delightful crunch from toasted pistachios. They’re easy to make, loved by kids and adults alike, and perfect for anything from casual family treats to special occasions. A unique take on a classic dessert that will leave everyone reaching for seconds.
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 oz (85g) dark chocolate, melted
- 1/2 cup (60g) chopped pistachios (plus more for topping)
- Special Tools:
- 8x8-inch baking pan
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Parchment paper (optional but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper or lightly grease it.
- Melt the butter in a medium saucepan or in the microwave. Stir in sugar, eggs, and vanilla until smooth and combined.
- Add the cocoa, flour, salt, and baking powder. Mix until no streaks remain. Then, stir in the melted dark chocolate.
- Fold in the chopped pistachios with a spatula, saving a handful for the top.
- Pour the batter into the prepared pan, smoothing out the top. Sprinkle extra pistachios on top for texture and color.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan before slicing into squares.
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