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Pistachio Brownies Recipe

Pistachio Brownies Recipe
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★★★★★

5.2 from 12 reviews

Indulge in these decadent Pistachio Brownies featuring a rich brownie base layered with crispy kataifi mixed with creamy pistachio filling, topped with a silky milk chocolate ganache and garnished with swirls of pistachio cream and ground pistachios. This dessert combines fudgy chocolate, nutty crunch, and luscious creaminess for a unique, irresistible treat perfect for special occasions or an everyday indulgence.

Ingredients

Scale

Brownie Layer

  • 6 Tablespoons (85g) Unsalted Butter, cubed
  • 2 Tablespoons + 2 Teaspoons Neutral Oil (such as canola, vegetable, or avocado)
  • 1 Cup (200g) Granulated White Sugar
  • ½ Teaspoon Salt
  • ⅔ Cup (56g) Cocoa Powder
  • 2 Whole Large Eggs, room temperature
  • 1 Teaspoon Vanilla Extract
  • ½ Cup (60g) All-Purpose Flour

Pistachio Filling

  • 1 Cup Homemade Pistachio Cream or Store-Bought
  • 3 Cups (120g) Kataifi, measured after cutting
  • 3 Tablespoons Unsalted or Salted Butter

Milk Chocolate Ganache

  • 7 Ounces (198g) Milk Chocolate Bar, finely chopped
  • ⅓ Cup + 1 Tablespoon (90g) Heavy Cream

Instructions

  1. Preheat Oven & Prep Pan: Set a rack in the center of your oven and preheat it to 325ºF (162ºC). Line an 8-inch (20cm) square pan with parchment paper, ensuring you leave an overhang on the sides for easy removal of the brownies later.
  2. Make Brownie Layer: In a small saucepan over medium-low heat, combine the cubed butter, neutral oil, sugar, and salt, stirring until everything is melted and mixed. Remove from heat, sift in cocoa powder, and whisk until just combined. Add vanilla extract and whisk in eggs one at a time to get a thick and glossy batter. Sift in the all-purpose flour and gently fold using a rubber spatula until just combined.
  3. Bake Brownies: Spread the brownie batter evenly into the prepared pan and bake for 19 to 22 minutes. Test doneness by inserting a toothpick — it should come out with moist crumbs for fudgy brownies. Allow the brownies to cool completely on a wire rack or refrigerate.
  4. Make or Prepare Pistachio Cream: While the brownies bake and cool, prepare your homemade pistachio cream or use store-bought as preferred.
  5. Prepare Kataifi Filling: Cut thawed kataifi into ¼ to ½ inch (6 to 12 mm) pieces. Melt butter in a large frying pan over medium-low heat, then add the kataifi and stir constantly until golden and crispy, about 12 to 15 minutes. Remove from heat and mix in the pistachio cream evenly. Save about 2 tablespoons to swirl on top if desired.
  6. Add Pistachio Filling: Spread the pistachio filling evenly over the cooled brownie layer in the pan.
  7. Make Ganache: Finely chop the milk chocolate and set aside. Heat the heavy cream in a small saucepan just until it begins to simmer (about 180ºF or 82ºC), then remove from heat. Pour the hot cream over the chopped chocolate and let it sit untouched for 4 to 5 minutes, then gently stir until smooth.
  8. Add Ganache Layer: Spread the milk chocolate ganache evenly over the pistachio filling layer.
  9. Garnish and Chill: Swirl the reserved pistachio cream into the chocolate ganache layer using a knife or skewer, then sprinkle with ground pistachios. Refrigerate the brownies for 30 to 45 minutes or until the ganache sets firm. Slice into squares and serve.

Notes

  • If using store-bought pistachio cream that’s very sweet, add a pinch of salt, pistachio butter, or some tahini to balance the flavor. Alternatively, use a dark chocolate ganache to offset the sweetness.
  • Store pistachio brownies in an airtight container at room temperature up to 3 days or in the refrigerator for up to one week. They can be enjoyed cold or at room temperature.

Nutrition

Keywords: Dubai chocolate brownies, Dubai chocolate cheesecake, Dubai chocolate pistachio brownies, pistachio brownies, pistachio cheesecake, pistachio chocolate bars

Find it online: https://dishedbydana.com/pistachio-brownies-recipe/