Easy Fudgy Pistachio Brownies
If you love the bright green crunch and flavor of pistachios, these pistachio brownies will win your heart. Full of the rich fudgy flavor from 3 kinds of chocolate, whole pistachios, and a drizzle of pistachio butter, these brownies are as good as the best pistachio ice cream. Shoot, top one of these brownies with a scoop of pistachio ice cream and a drizzle of hot fudge sauce and you have a perfect summer dessert.
| Taste | Texture |
| Rich chocolate with pistachio | Chewy, fudgy |
| Active time | Total time | Yield | Difficulty |
| 15 minutes | about 1 hour | 16 small brownies or 9 large brownies | Easy |
Why Pistachio Brownies Will Win the Day
- Nuts + Chocolate: Adding any kind of nut to chocolate is always a winning formula, but pistachios are extra nice with their bright green color and almond undertones.
- Extra Fudgy: With cocoa, bar chocolate, and chocolate chips, these are rich moist brownies for chocolate lovers. If you’re making brownies, you should put the chocolate in them like you mean it!
- Easy: The brownie batter can be made entirely in the pan you melt the butter in. One-bowl brownies are the only way to go!
- Fall Vibes: The pistachio butter topping bakes up into a yellowed green hue, making for a distinctly Fall look. If you’re gearing up for Fall and thinking of things like Pumpkin Brownies, and Kitchen Sink Blondies, these Pistachio Brownies round out the trio of bar cookies well.
- Forget heating up your kitchen: I have a larger toaster oven, so when the eye melting temps of Summer hit, you’ll find me making brownies in my toaster oven. The smaller footprint means for less heat. While a standard 8×8 pan easily fits in my commercial toaster oven, you can bake a pan of these easily in a 7×11 toaster oven pan for smaller toaster ovens.
Ingredients for Fudgy Pistachio Brownies
Pistachio Brownie Batter
- Butter
- Dark chocolate bar, chopped into chunks: you can also use chocolate chips
- Granulated sugar
- Eggs
- Vanilla paste or vanilla extract
- Flour
- Dutch-process cocoa
- Baking powder
- Salt
- Chocolate Chips
- Whole Pistachios
Pistachio Topping
- Pistachio Butter or jarred pistachio spread like a Dubai spread
Equipment Needed
- 8×8 pan or a 7×11 toaster oven pan
- parchment
Can I bake brownies in a toaster oven?
Absolutely, yes. I almost exclusively bake my brownies in a toaster oven to cut down on the heat in my kitchen. While an 8×8 pan easily fits in mine, you can use a smaller 7×11 toaster oven pan if you have a smaller toaster oven.
How to Make Pistachio Brownies Step by Step
- Prep the Pan: Spritz an 8×8 or a 7×11 pan with cooking spray. Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan. Place a second piece of parchment over the first that covers the other two sides.
- Melt the Butter and Chocolate: Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts. Pour the chopped chocolate bar into the butter as it is cooling. Stir everything together just until the chocolate melts.
- Mix the Dry Ingredients: Whisk together the flour, baking powder and salt into a small bowl.
- Add Sugar and Eggs: Whisk the sugar into the butter and chocolate mixture until smooth. Mix the the eggs and vanilla into the chocolate. You should have a smooth, shiny mixture.
- Add in the Dry Ingredients: Pour in the flour mix and fold together just until the flour disappears.
- Stir in the Mix-Ins: Fold in most of the chocolate chips and the whole pistachio nuts into the batter. Scoop the batter into the prepared pan and top it with the rest of the chocolate chips.
- Decorate the Top: Measure the pistachio butter into a small plastic bag. Clip a corner of the bag and squeeze the pistachio butter into lines across the top of the brownie batter.
- Bake!: Bake the brownies at 350 F (180 C) for 15-18 minutes until they no longer jiggle and a toothpick inserted into the center comes out clean.
Tips for Making the Best Pistachio Brownies
- Mix the sugar well: Stir the sugar into the melted butter and cocoa until it’s starting to melt into the batter. The more dissolved it is, the shiner the tops of the brownies will be.
- Don’t overbake: For the fudgiest brownies, just bake until the center of the pan is set and no longer jiggles. Any more time than that and the edges will start to dry out. Dry brownies are sad, and we don’t make sad brownies!
More Fall Brownies to Try
Fudgy Pistachio Brownies
- Total Time: 33 minutes
- Yield: 9 large brownies 1x
Description
Rich fudgy brownies with 3 kinds of chocolate, whole pistachio nuts and a pistachio butter topping that makes for striking nutty brownies. Serve them with a scoop of Pistachio Ice Cream for the best brownie sundae you’ve had in a while.
Ingredients
Scale
Cooking spray for the pan
Pistachio Brownie Batter
- 1 stick butter (113 g)
- 3 and 1/2 Tablespoons Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)
- 3 ounce bar dark chocolate or milk chocolate, chopped (85 g)
- 2/3 cup granulated sugar (132 g)
- 2 large eggs
- 1 teaspoon vanilla paste
- 3/4 cup all-purpose flour (98 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (170 g)
- 1/2 cup whole pistachio nuts (60 g)
- 1/4 cup pistachio butter or pistachio spread such as Dubai spread (68 g)
Equipment
- 8×8 brownie pan or a 7×11 toaster oven pan
- parchment
Instructions
Preheat the oven to 350 F (180 C).
Prep the Pan
- Spritz an 8×8 or a 7×11 pan with cooking spray.
- Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan. Place a second piece of parchment over the first that covers the other two sides.
Mix the Wet Ingredients
- Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts.
- Pour the chopped chocolate bar into the butter as it is cooling. Stir everything together just until the chocolate melts.
-
Whisk the sugar into the butter and chocolate mixture until smooth.
-
Mix the the eggs and vanilla into the chocolate. You should have a smooth, shiny mixture.
Mix the Dry Ingredients
- Whisk together the flour, baking powder and salt into a small bowl.
- Pour in the dry ingredients into the chocolate mixture and fold together just until the flour disappears.
Finish the Brownies
- Fold in most of the chocolate chips and the whole pistachio nuts into the batter.
- Scoop the batter into the prepared pan and top it with the rest of the chocolate chips.
- Measure the pistachio butter into a small plastic bag.
- Clip a corner of the bag and squeeze the pistachio butter into lines across the top of the brownie batter.
- Bake the brownies for 15-18 minutes until they no longer jiggle and a toothpick inserted into the center comes out clean.
- Cool the brownies completely before cutting into 9 large brownies or 16 smaller brownies.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bar cookies
- Method: Oven, Stovetop
- Cuisine: American
