I’ve always loved the idea of combining the richness of brownies with the delicate flavor of pistachios. This recipe is my way of bringing these two favorites together, creating a dessert that’s both decadent and unique.
Trust me, this Pistachio Brownies recipe will be your new favorite indulgence.
The Perfect Fusion of Brownie and Pistachio
Brownies are one of my all-time favorite desserts. Over the years, I’ve shared various recipes, including my beloved Banana Brownies, but this Pistachio Brownies recipe is truly something special.
It’s a decadent twist that combines the richness of chocolate with the nutty flavor of pistachios, making it a treat that’s hard to resist.
I’m a huge fan of chocolate desserts, and I love to take them to the next level with simple yet indulgent garnishes.
For this recipe, I drizzle the brownies with a generous amount of chocolate sauce, adding an extra layer of richness and a professional touch that makes these brownies perfect for any occasion.
To achieve the ideal size and presentation, I use a diagonal 6-inch mold. This size ensures the brownies bake evenly while creating a beautiful, compact dessert that’s easy to slice and serve.
Whether it’s for a cozy afternoon treat or a special gathering, these pistachio brownies are sure to impress!
Why You‘ll Love This Recipe
- Irresistibly Decadent: The combination of a dense chocolate brownie base and creamy pistachio mousse is divine.
- Perfect for Any Occasion: This dessert is elegant enough for parties and easy enough for casual gatherings.
- Versatile: You can customize the decorations to suit any theme or celebration.
- Make-Ahead Friendly: The mousse sets in the fridge, so you can prepare this in advance.
Ingredients
(1) Brownie Base
- 100g chocolate
- 60g butter
- 2 eggs
- 30g granulated sugar
- 15ml milk
- 30g cake flour
- 5g cocoa powder
(2) Pistachio Mousse
- 80g cream cheese
- 20g granulated sugar
- 180ml light cream
- 50g pistachio paste
- 5g gelatin sheets
- 30ml hot milk
(3) Decorations
- as needed chocolate sauce
- 50g crushed pistachios
Instructions
(1) Making the Brownie Base
Chocolate and Butter Mixture
Cut 100g of chocolate and 60g of butter into small pieces. Place them in a heatproof bowl.
Melt them using a double boiler, stirring continuously until smooth. Set aside to cool slightly.
Brownie Batter
In a clean bowl, crack 2 eggs and add 30g of granulated sugar. Pour in 15ml of milk. Mix with a whisk until the mixture lightens in color and the milk is well combined.
Sift 30g of cake flour and 5g of cocoa powder into the egg mixture. Mix with a whisk until no dry flour remains and the batter is smooth.
Pour the cooled chocolate-butter mixture into the batter. Stir until fully combined.
Baking the Brownie
Preheat the oven to 160°C (320°F) in top and bottom heating mode.
Line a 6-inch square pan with parchment paper for easy removal. Pour the brownie batter into the pan and smooth the surface with a spatula.
Place the pan on the middle rack of the preheated oven and bake at 160°C for 25 minutes.
Check doneness by inserting a toothpick. If it comes out with moist crumbs (but not liquid batter), it is done. If the toothpick has more batter, bake for a few extra minutes but avoid overbaking.
Once baked, let the brownie cool on a wire rack.
(2) Making the Pistachio Mousse
Cream Cheese Mixture
Cut 80g of cream cheese into small pieces and place in a bowl. Add 20g of granulated sugar.
Use a mixer on low speed to beat the mixture until smooth and free of lumps.
Add 180ml of light cream and 50g of pistachio paste. Beat until evenly combined.
Gelatin Mixture
Soak 5g of gelatin sheets in cold water for 5–10 minutes until softened.
Drain the water and dissolve the softened gelatin in 30ml of hot milk, stirring until fully melted.
Making the Mousse Mixture
Pour the gelatin mixture into the cream cheese mixture. Mix thoroughly with the mixer until combined.
(3) Assembly and Decoration
Assembly
Once the brownie has completely cooled, pour the pistachio mousse mixture on top of the brownie. Gently shake the pan to smooth the surface.
Refrigerate for at least 3 hours until the mousse sets.
Decoration
After the cake has set, remove it from the mold. Fill a piping bag with chocolate sauce and decorate the edges with your preferred patterns or designs.
Sprinkle crushed pistachios along the chocolate patterns for a final touch.
Frequently Asked Questions
Can I use powdered gelatin instead of sheets?
Yes, you can substitute powdered gelatin. Use an equivalent amount (approximately 1 teaspoon for 5g sheets). Dissolve it in hot milk as directed.
What is pistachio paste, and where can I find it?
Pistachio paste is a smooth, concentrated mixture made from ground pistachios. It’s available in specialty stores or online. If unavailable, you can make your own by blending pistachios with a little neutral oil until smooth.
Can I make this recipe ahead of time?
Absolutely! You can prepare the entire dessert a day in advance. Just store it in the fridge and decorate it before serving.
How do I ensure clean cuts when slicing the cake?
To achieve clean cuts, dip your knife in hot water, wipe it dry, and slice. Repeat this process for each cut to avoid smudging.
Pistachio Brownies Recipe
Ingredients
(1) Brownie Base
- 100 g chocolate
- 60 g butter
- 2 eggs
- 30 g granulated sugar
- 15 ml milk
- 30 g cake flour
- 5 g cocoa powder
(2) Pistachio Mousse
- 80 g cream cheese
- 20 g granulated sugar
- 180 ml light cream
- 50 g pistachio paste
- 5 g gelatin sheets
- 30 ml hot milk
(3) Decorations
- as needed chocolate sauce
- 50 g crushed pistachios
Instructions
(1) Making the Brownie Base
- Chocolate and Butter Mixture
- Cut 100g of chocolate and 60g of butter into small pieces. Place them in a heatproof bowl.
- Melt them using a double boiler, stirring continuously until smooth. Set aside to cool slightly.
- Brownie Batter
- In a clean bowl, crack 2 eggs and add 30g of granulated sugar. Pour in 15ml of milk. Mix with a whisk until the mixture lightens in color and the milk is well combined.
- Sift 30g of cake flour and 5g of cocoa powder into the egg mixture. Mix with a whisk until no dry flour remains and the batter is smooth.
- Pour the cooled chocolate-butter mixture into the batter. Stir until fully combined.
- Baking the Brownie
- Preheat the oven to 160°C (320°F) in top and bottom heating mode.
- Line a 6-inch square pan with parchment paper for easy removal. Pour the brownie batter into the pan and smooth the surface with a spatula.
- Place the pan on the middle rack of the preheated oven and bake at 160°C for 25 minutes.
- Check doneness by inserting a toothpick. If it comes out with moist crumbs (but not liquid batter), it is done. If the toothpick has more batter, bake for a few extra minutes but avoid overbaking.
- Once baked, let the brownie cool on a wire rack.
(2) Making the Pistachio Mousse
- Cream Cheese Mixture
- Cut 80g of cream cheese into small pieces and place in a bowl. Add 20g of granulated sugar.
- Use a mixer on low speed to beat the mixture until smooth and free of lumps.
- Add 180ml of light cream and 50g of pistachio paste. Beat until evenly combined.
- Gelatin Mixture
- Soak 5g of gelatin sheets in cold water for 5–10 minutes until softened.
- Drain the water and dissolve the softened gelatin in 30ml of hot milk, stirring until fully melted.
- Making the Mousse Mixture
- Pour the gelatin mixture into the cream cheese mixture. Mix thoroughly with the mixer until combined.
(3) Assembly and Decoration
- Assembly
- Once the brownie has completely cooled, pour the pistachio mousse mixture on top of the brownie. Gently shake the pan to smooth the surface.
- Refrigerate for at least 3 hours until the mousse sets.
- Decoration
- After the cake has set, remove it from the mold. Fill a piping bag with chocolate sauce and decorate the edges with your preferred patterns or designs.
- Sprinkle crushed pistachios along the chocolate patterns for a final touch.