Chopped dark chocolate, pistachios, brown sugar, and cocoa come together in these fudgy, nutty Pistachio Brownies. Pure bliss.
You know those random rainy days when you’re stuck inside, staring at your pantry like it’s going to inspire you to write a novel or something? Yeah. That was me last weekend. No plans, no groceries, and exactly zero self-control.
I spotted some pistachios left over from that time I swore I was going to make homemade granola (spoiler: I did not), and a half-used bar of dark chocolate from a baking spree in December. Something clicked. I didn’t even think it through—I just melted some butter, cranked the oven, and hoped for the best. That’s how these Pistachio Brownies were born.
And holy smokes. They were rich, dense, and had just enough crunch to make me feel like I was eating something fancy, even though I was still in my old college hoodie watching reality TV reruns.
Why You’ll Love This Pistachio Brownies Recipe?
Here’s the thing: brownies are already amazing. We all know that. But these Pistachio Brownies? They’ve got something extra. Something that makes your taste buds pause for a second and go, “Whoa, what is that?” It’s that salty-sweet combo from the pistachios and dark chocolate. It just hits different.
They’re also ridiculously easy. Like, one-bowl easy if you’re chill about it. No weird ingredients, no waiting around for things to chill or set. Just mix, bake, and try not to burn your tongue sneaking a corner piece while it’s still molten.
And look—I’ve made a lot of desserts. Too many, probably. But there’s something about this one that I keep coming back to. Maybe it’s the texture. Maybe it’s the fact that it’s got just enough green bits to almost look like health food. Whatever it is, I’m into it.
Ingredient Notes:
These are all things I had lying around. You probably do too. If not, they’re easy to snag at any grocery store without hunting down something obscure like oat flour or raw cacao nibs.
-
1 cup dark chocolate (chopped): The good stuff. Not too sweet. I used a 70% cocoa bar I forgot about.
-
½ cup unsalted butter: Melted together with the chocolate—it’s like liquid gold.
-
1 cup light brown sugar + ½ cup granulated sugar: That combo is what gives the brownies their shiny tops and chewy texture.
-
3 large eggs: Room temp if you remember. Cold from the fridge if you don’t. (Spoiler: I didn’t.)
-
¾ cup all-purpose flour: Just enough to hold it all together.
-
¼ cup cocoa powder: Adds depth. I used Dutch-process because I felt fancy, but regular works.
-
¼ teaspoon salt: Don’t skip it. It makes the chocolate pop.
-
1 cup pistachios (chopped): I like mine roasted and salted for that extra oomph. But you do you.
How To Make Pistachio Brownies?
Step 1: Oven First, Always
Preheat to 350°F (180°C). Line an 8×8 pan with parchment paper. You can butter the edges too if you’re extra cautious, but parchment’s the real hero here.
Step 2: Melt It Down
Melt the butter and chopped chocolate together in the microwave. 20 seconds at a time, stirring between rounds. Do not—I repeat, DO NOT—walk away. Burnt chocolate is a crime.
Step 3: Beat Those Eggs and Sugars
In a separate bowl, whisk the eggs with both sugars until slightly thick and lighter in color. This is where the magic starts. You’re building that signature crackly top.
Step 4: Combine
Want To Save This Recipe?
Pour the warm chocolate mixture into the eggs. Stir gently until smooth. Then fold in the flour, cocoa, and salt until just combined. Lastly, the pistachios. Try not to eat half of them straight out of the bowl. Or do. I did.
Step 5: Bake and Hope
Spread the batter into your pan. It’ll be thick. That’s a good thing. Bake for 30–35 minutes. A toothpick poked into the middle should come out with a few moist crumbs—but not raw batter.
Step 6: Cool… Or Try To
Technically, you should wait at least 10 minutes before slicing. Realistically? You’ll burn your tongue because they smell too good. And honestly, I respect that.
Storage Options:
These brownies keep beautifully for about 4 days in an airtight container on the counter. If you’re the freezing type (props to your willpower), slice them up and wrap each one in plastic wrap. They’ll last a couple months. Great for future-you.
Variations and Substitutions:
-
No pistachios? Walnuts, almonds, or chopped pecans totally work.
-
Gluten-free? Use a 1:1 GF baking flour like Bob’s Red Mill or King Arthur.
-
Extra chocolatey? Toss in some white chocolate chips.
-
Feeling brave? Swirl in tahini or peanut butter on top before baking. Game. Changer.
-
Holiday mode? Add a splash of peppermint extract. Trust me.
What to Serve with Pistachio Brownies?
-
A scoop of vanilla ice cream
-
Hot espresso or an iced latte
-
A glass of red wine (Cabernet = chef’s kiss)
-
Or… just your couch, a blanket, and your favorite show
Frequently Asked Questions:
Can I double this recipe?
Yup! Use a 9×13 pan and add 5–10 minutes to the baking time.
Do I have to chop the chocolate?
You can use chocolate chips in a pinch, but chopped chocolate melts better and gives you those gooey pools. Worth it.
Can I toast the pistachios?
Absolutely! A quick toast in a pan brings out their flavor. Just don’t walk away—they go from toasted to burnt real fast.
These Pistachio Brownies might’ve started as a lazy-day bake, but they’ve earned a permanent spot in my dessert rotation. They’re indulgent without being over-the-top, and just different enough to make people go, “Ooh, what’s in these?”
So if you try them—and I really hope you do—let me know. What did you add? What did you change? Or did you just eat them warm with a spoon straight from the pan while standing at the counter? (Because… same.)
Go bake them. You’ll be so glad you did.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pistachio Brownies
Ingredients
- 1 cup dark chocolate chopped
- ½ cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 3 large eggs
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup pistachios chopped
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, ensuring an overhang for easy removal of the brownies.
Melt Chocolate and Butter:
- In a microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. Heat in 20-second intervals, stirring between each session, until the mixture is fully melted and smooth. Set aside to cool slightly.
Prepare the Egg and Sugar Mixture:
- In a separate large mixing bowl, combine the eggs, light brown sugar, and granulated sugar. Beat with an electric mixer on medium speed for 1–2 minutes, or until the mixture becomes pale and slightly frothy.
Combine Wet Ingredients:
- Slowly pour the melted chocolate mixture into the egg-sugar mixture, stirring until well incorporated.
Incorporate Dry Ingredients:
- Sift the flour, cocoa powder, and salt together. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until no dry streaks remain.
Add Pistachios:
- Gently fold in the chopped pistachios until evenly distributed throughout the batter.
Bake:
- Transfer the batter to the prepared baking pan and smooth the top. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool and Serve:
- Allow the brownies to cool in the pan for 10–15 minutes before transferring them to a wire rack. Once completely cooled, cut into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
