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Pistachio Brownies with Pistachio Cream and Chocolate Ganache Recipe

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3.9 from 29 reviews

Delight in these decadent Pistachio Brownies featuring a rich, fudgy brownie base layered with a crunchy, buttery pistachio kataifi filling and topped with a smooth milk or dark chocolate ganache. Each bite combines the deep chocolate flavor with the unique texture and nuttiness of pistachios, perfect for a sophisticated dessert or an indulgent treat.

  • Total Time: 2 hours 50 minutes
  • Yield: 16 brownies

Ingredients

Brownie Layer

  • 6 Tablespoons (85g) Unsalted Butter, cubed
  • 2 Tablespoons + 2 Teaspoons Neutral Oil (canola, vegetable, 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

Dark Chocolate Ganache (Alternative)

  • 7 Ounces (198g) Dark Chocolate Bar, finely chopped
  • ¾ Cup + 2 Tablespoons (198g) Heavy Cream

Instructions

  1. Prepare the Brownie Batter: In a heatproof bowl, melt the unsalted butter and neutral oil together over low heat. Remove from heat and stir in granulated sugar and salt until combined. Whisk in cocoa powder for a smooth chocolate base. Next, beat in the eggs one at a time, followed by vanilla extract. Finally, fold in the all-purpose flour gently until just combined to maintain moistness.
  2. Bake the Brownie Layer: Pour the brownie batter into a prepared baking pan lined with parchment. Bake in a preheated oven at 350°F (175°C) for about 18-20 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely to set before adding filling.
  3. Prepare the Pistachio Kataifi Filling: In a skillet, melt butter over medium heat. Add the kataifi dough and toast, stirring frequently, until golden and crisp, about 5-7 minutes. Remove from heat and mix with pistachio cream until fully incorporated for a crunchy, nutty layer.
  4. Assemble the Layers: Evenly spread the pistachio kataifi mixture over the cooled brownie base, pressing lightly to create a cohesive layer.
  5. Make the Chocolate Ganache: For milk chocolate ganache, heat heavy cream until just simmering and pour over chopped milk chocolate. Let sit for a minute before stirring until smooth and glossy. For dark chocolate ganache, use the specified heavier cream amount, following the same technique.
  6. Top and Chill: Pour the warm ganache over the pistachio layer, spreading evenly with a spatula. Chill the assembled brownies in the refrigerator for at least 2 hours or until the ganache is fully set for clean slicing.
  7. Serve: Remove brownies from the pan, slice into squares, and enjoy. Store leftovers covered in the fridge for up to 5 days.

Notes

  • Ensure the eggs are at room temperature to prevent the batter from curdling.
  • Measure kataifi accurately after cutting to ensure the right texture and crunch.
  • You can substitute homemade pistachio cream with store-bought for convenience.
  • Use parchment paper to easily lift brownies from the pan without sticking.
  • Ganache can be made with either milk or dark chocolate depending on your preferred sweetness level.
  • Chilling is essential for clean, neat slices.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pistachio-brownies-with-pistachio-cream-and-chocolate-ganache-recipe/