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Pistachio Brownies Recipe

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.
Prep Time40 mins
Cook Time25 mins
Refrigeration time3 hrs
Course: Dessert
Cuisine: American
Servings: 4

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.