Description
Decadent Pistachio Brownies with Irresistible Ganache combine rich, fudgy chocolate brownies studded with roasted salted pistachios and dark chocolate chips, topped with a creamy white chocolate ganache. These luscious treats offer a perfect balance of nutty crunch and velvety sweetness, ideal for chocolate lovers seeking a gourmet dessert.
Ingredients
Brownies
- Cooking Spray – 1 can (for greasing the pan)
- Unsalted Butter – 10 Tbsp
- Dark Chocolate Chips – 1/2 cup
- Almond or Vanilla Extract – 1 tsp
- Kosher Salt – 3/4 tsp
- Granulated Sugar – 3/4 cup
- Light Brown Sugar – 1/4 cup
- Large Eggs – 2
- All-Purpose Flour – 1/2 cup
- Unsweetened Cocoa Powder – 1/4 cup
- Roasted, Salted Pistachios – 1 1/2 cups
- Dark Chocolate Chips – 1/2 cup (included earlier for clarity)
Ganache
- White Chocolate Chips – 2/3 cup
- Heavy Cream – 2 Tbsp
Garnish (Optional)
- Extra Chopped Pistachios
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8 inch baking pan thoroughly with cooking spray to ensure easy brownie removal.
- Brown the Butter: In a medium saucepan over medium heat, melt and cook the unsalted butter until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
- Mix Sugars and Salt: In a large mixing bowl, combine the browned butter with granulated sugar, light brown sugar, and kosher salt. Stir well until evenly mixed and slightly cooling the mixture helps prevent cooking eggs prematurely.
- Add Eggs and Extract: Add the eggs and almond or vanilla extract to the sugar mixture. Mix thoroughly until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Gradually fold these dry ingredients into the wet mixture just until combined, careful not to overmix to maintain a tender crumb.
- Fold in Pistachios and Chocolate: Gently fold in the roasted, salted pistachios and dark chocolate chips until evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the brownie batter into the prepared pan, smoothing the top with a spatula for even baking. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Prepare Ganache: While the brownies bake, prepare the ganache by gently heating white chocolate chips and heavy cream together in a small saucepan over low heat. Stir continuously until the chocolate is fully melted and the mixture is smooth and creamy.
- Cool Brownies and Add Ganache: Allow the brownies to cool completely in the pan before drizzling the white chocolate ganache evenly over the top, ensuring a luscious finish.
- Slice and Serve: Cut the ganache-drizzled brownies into squares. Optionally, garnish with extra chopped pistachios for added texture and visual appeal. Serve and enjoy.
Notes
- For best texture, do not overbake the brownies; remove when toothpick has moist crumbs.
- Brown butter carefully to prevent burning; it adds a nutty depth to the flavor.
- Ensure brownies are fully cooled before adding ganache to prevent melting or sliding.
- Use roasted and salted pistachios for the ideal balance of flavor and crunch.
- Ganache can be gently reheated if it firms up before drizzling.
