These rich pistachio chocolate brownies bring a unique twist to the traditional brownie with layers of texture and flavor. The base is a fudgy brown butter brownie, filled with the deep, rich taste of chocolate and a hint of espresso. On top of that sits a crispy, golden pistachio filling, providing a delightful contrast in texture. The final touch is a silky, smooth chocolate ganache that melts in your mouth. This dessert is indulgent, combining the best of chocolate and pistachio in every bite, making it the perfect treat for any occasion.
Why You’ll Love This Recipe
You’ll love this recipe for the way it combines different textures and flavors in a single bite. The brownie layer is rich and fudgy, with the deep complexity of brown butter and semi-sweet chocolate enhanced by espresso powder. The crispy pistachio layer adds an unexpected and delightful crunch, while the pistachio butter brings a nutty creaminess that perfectly complements the chocolate. The final layer of ganache adds a smooth, melt-in-your-mouth finish that takes this dessert to another level. It’s perfect for chocolate lovers who appreciate a bit of variety and texture in their desserts.
Perfect Occasion
These pistachio brownies are ideal for special occasions or when you want to impress guests with a gourmet dessert. Whether it’s a holiday, birthday party, or dinner gathering, these brownies are sure to be a hit. Their decadent and rich flavors make them a great choice for festive occasions, and their elegant layers make them look as good as they taste. They’re also perfect for gifting or serving at events where you want to offer a dessert that feels truly luxurious and indulgent.
Decoration Tips
For an elegant presentation, you can sprinkle finely chopped pistachios over the ganache before chilling, adding both texture and color to the finished brownies. You can also drizzle some melted white chocolate on top for contrast or dust the top with cocoa powder for a simple but sophisticated look. If you want to make these brownies extra festive, garnish with edible gold flakes for a luxurious finish. When serving, cut them into clean squares, and for an extra indulgence, pair them with a scoop of vanilla ice cream or a dollop of whipped cream.
Brownie Ingredients:
- 160g unsalted butter
- 100g brown sugar
- 60g granulated sugar
- 3.5 oz semi-sweet chocolate, chopped
- 3 eggs
- 2 tsp vanilla extract
- 65g all-purpose flour
- 35g Dutch process cocoa powder
- 1 tsp espresso powder
- Pinch of salt
- 120g semi-sweet chocolate chips
Pistachio Filling Ingredients:
- 100g Kataifi (shredded pastry)
- 150g pistachio butter
- 1 tbsp butter
Chocolate Ganache Ingredients:
- 120g heavy cream
- 130g semi-sweet chocolate chips
Instructions:
- Prepare the Brownies:
Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
In a saucepan, melt the butter and let it brown, swirling the pan occasionally until you see golden flecks and it gives off a nutty aroma. Pour the browned butter into a bowl and add the chopped 3.5 oz of semi-sweet chocolate. Let it melt in the warm butter. Stir to combine. - Mix the Wet Ingredients:
In a separate large bowl, beat the eggs, brown sugar, granulated sugar, and vanilla with a hand mixer. Continue mixing until the mixture is thick and lighter in color, about 6-8 minutes. - Combine and Mix:
Slowly pour the brown butter-chocolate mixture into the egg mixture, mixing gently.
Sift the flour, cocoa powder, espresso powder, and a pinch of salt into the wet mixture. Stir in the chocolate chips using a spatula, ensuring everything is well combined. - Bake:
Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely. - Prepare the Pistachio Filling:
In a pan, melt 1 tablespoon of butter and add the shredded kataifi. Fry the kataifi until it becomes golden and crispy, stirring frequently. Transfer to a bowl and let it cool. Once cooled, mix the crispy kataifi with the pistachio butter until well combined. - Assemble the Brownies:
Once the brownies have cooled, press the pistachio filling over the top of the brownie layer, making sure it’s evenly distributed. - Make the Ganache:
Heat the heavy cream in a small saucepan until it just begins to boil. Remove from heat and add the semi-sweet chocolate chips. Let the mixture sit for 5 minutes, then stir until smooth and glossy. - Finish and Chill:
Pour the chocolate ganache over the pistachio layer, spreading it evenly. Place the brownies in the fridge to set for at least 1 hour before cutting.
Cut into squares and serve.
Enjoy!
