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Double Chocolate Pistachio Brownies

Double Chocolate Pistachio Brownies

I have never been a big fan of nuts in brownies. They’re usually included to provide a crunchy contrast to a fudgy, chocolaty treat. After eating many brownies that were more nuts than chocolate as a kid (before I wisely realized I should carefully inspect the brownie before eating it), I decided that a really good brownie is nice when it’s fudgy and doesn’t need a contrast besides a glass of milk. I almost never included nuts in brownies after that.

Lately, I’ve been looking for different twists for brownies, however. I loved the crunchy crust on the Caramel Oatmeal Brownies I tried and the fun flavors of my Peppermint Cookies and Cream Brownies. So I decided to set aside my bias and look into working with nuts. I immediately discarded the idea of walnuts (the go-to brownie nut) and opted instead for some toasted pistachios. They have a fantastic green color and a lovely nutty, buttery flavor that complements that of chocolate.

The double chocolate brownie base is very rich and made with both dark chocolate and milk chocolate. Melted dark chocolate (I used 65% Callebaut) is incorporated into a not-too-sweet batter and provides a surprisingly intense flavor to the brownies. Milk chocolate chips, or milk chocolate chunks, are mixed in alongside the pistachios to sweeten up the dessert a bit – and because I think that milk chocolate really goes well with pistachios in general. The brownies are moist and rich, but are not too fudgy. In fact, I would say that they almost melt into your mouth, neither cake-like nor gooey. The flavors and consistency balance exceptionally well here and these brownies will definitely be made by me again, even though they have nuts in them.

Extra brownies can be stored in an airtight container in the fridge or freezer. I actually like them cold and crumbling them up to use as an ice cream topping isn’t a half-bad idea either!

Double Chocolate Pistachio Brownies
1/2 cup butter
9-oz dark chocolate, chopped (60-72% cacao)
3/4 cup brown sugar
1 cup all purpose flour
3 large eggs
2 tsp vanilla extract
1/4 tsp salt
1/2 cup milk chocolate chunks
1/2 cup toasted pistachios

Preheat oven to 350F. Line a 9-inch square baking pan with aluminum foil and lightly grease.
In a medium glass bowl, combine butter and chocolate. Microwave on high in 30-second intervals, stirring regularly, until the two are melted together. Stir in brown sugar.
In a large bowl, whisk together eggs, flour, vanilla and salt. Pour in chocolate mixture and whisk to combine. Stir in milk chocolate chunks (or chips) and pistachios. Pour into prepared pan.
Bake for about 30 minutes, until a toothpick inserted into the center comes out with only wet crumbs, not batter, attached.
Cool for 10 minutes in pan, then carefully lift foil and brownies out of pan and place on a wire rack to cool.
Cool completely before slicing into 25 small pieces with a sharp knife.

Makes 25 brownies.

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13 Comments
  • Deborah
    April 25, 2008

    I’m not usually a nut person in brownies, either, but I love the visual of these brownies!

  • courtney
    April 26, 2008

    those look absolutely delicious…i keep meaning to make something pistachio and chocolate (like chocolate & zucchini’s cake), but those brownies could be it!

  • gewinnspiele
    April 26, 2008

    Oh my Yum-ness! I just want a big bite of that brownies!

  • rennrad
    April 26, 2008

    Those brownies looks spectacular! I really want to try bake it. I so want a piece of these brownies right now.

  • Jamie
    April 26, 2008

    At the moment I just finished a slice of coffee icecream pie (just a cookie crust on the bottom of starbucks coffee ice cream java chip with hot fudge topping) and man I am thinking yummy. I love pistachio ice cream as well.

  • chaser
    April 27, 2008

    how dark is dark? i know it often makes a difference in baking because of the different cocoa butter/sugar content of the different kinds of chocolate. on the other hand, brownies are pretty forgiving, so maybe it’s no big deal in this case. my usual dark chocolate is 72%. what did you use?

  • Sophie
    April 28, 2008

    I recently discovered that pistachios taste delicious in sweets. They give it an earthiness without taking away from the dessert-aspect of the sweet treat. Plus, they’re so pretty. That color green can only be found in nature. I like how they pop in the brownie picture :)!

  • Jj
    April 28, 2008

    Now that truly is an interesting twist on brownies. I never cared for nuts in them, either. Thanks!

  • Hilda
    April 28, 2008

    First of all, congratulations for your marvellous blog.
    I love chocolate brownies and pistachios, so… your double chocolate brownie must be a delicious sweet.
    My best wiches from Spain
    (scuse me, there are a lot of years I donΒ΄t speak english)

  • Susan from Food Blogga
    April 28, 2008

    I’ve always been a walnut-in-brownies kind of girl, but pistachios have even richer flavor. Thanks for deliciously nutty recipe!

  • Hog Roast
    May 5, 2009

    can I have a recipe for yummy chocolate brownies using microwave?

  • Hog roast machine
    June 25, 2009

    Breakfast is generally recognized as the most important meal of the day. At breakfast time, it’s been a while since you have put some calories in the body and you are preparing to start the most active part of your day.

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