Name: Chocolate and Pistachio Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup granulated sugar; 1/4 cup brown sugar (optional); 2 large eggs; 1 tsp vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 tsp salt; 1/4 tsp baking powder; 1/2 cup semi-sweet or dark chocolate chips; 1/2 cup shelled pistachios, chopped (unsalted preferred)

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Why You’ll Love This Recipe

Fudgy, rich chocolate base with a crackly top
Crunchy pistachios add flavor, texture, and color
Easy to make with simple ingredients
Perfect for holidays, parties, or casual baking
Can be made in advance and freezes well
Naturally gluten-friendly with simple swaps
A beautiful combination of sweet and salty
Great balance of chewy edges and soft centers
No mixer required—just a bowl and spoon
Delicious both warm and cold

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Brown sugar (optional for depth)
Eggs
Vanilla extract
Unsweetened cocoa powder
All-purpose flour
Salt
Baking powder
Semi-sweet or dark chocolate chips
Shelled pistachios (unsalted and chopped)

Directions

Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper or grease it lightly.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar and cocoa powder until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually mix it into the wet ingredients until just combined.
Fold in the chocolate chips and chopped pistachios.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool in the pan before slicing into squares. For clean edges, chill slightly before cutting.

Servings and timing

This recipe yields about 12–16 brownies, depending on how you cut them.
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour

Variations

Pistachio Paste Swirl: Swirl in a spoonful of pistachio paste for extra nutty flavor.
Double Chocolate: Use both cocoa powder and melted chocolate for an even richer brownie.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Sea Salt Finish: Sprinkle flaky sea salt on top before baking for a salty-sweet combo.
White Chocolate Chips: Swap or add white chocolate chips for contrast.
Espresso Kick: Add a teaspoon of instant espresso powder to intensify the chocolate flavor.
Pistachio Crust: Press crushed pistachios into the top of the batter before baking for a crunchy finish.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to a week for firmer texture and extended shelf life.
Freeze individual squares wrapped tightly in plastic and foil for up to 3 months.
To serve, thaw at room temperature or microwave briefly for a warm, gooey texture.

FAQs

Can I use roasted pistachios?

Yes, roasted pistachios add extra flavor. Just be sure they are unsalted or reduce added salt in the recipe.

Why are my brownies too dry?

They may have been overbaked. Check for doneness with a toothpick—look for a few moist crumbs, not a clean stick.

Do I need to chop the pistachios?

Chopping the pistachios helps distribute them evenly and improves texture in each bite.

Can I make these brownies nut-free?

Yes, simply omit the pistachios or substitute with chocolate chips or dried fruit.

How can I make the brownies extra fudgy?

Reduce the flour slightly or add an extra egg yolk for a denser, fudgier brownie.

Can I use boxed brownie mix and add pistachios?

Yes, for a shortcut, use your favorite mix and stir in chopped pistachios and chocolate chips.

Do I need a mixer for this recipe?

No, everything can be mixed by hand with a spoon or whisk.

Should I toast the pistachios first?

Toasting enhances their flavor but is optional. Cool them before mixing into the batter.

Can I bake these in a larger pan?

Yes, but the brownies will be thinner and bake faster. Adjust the time accordingly.

How do I get clean brownie slices?

Let the brownies cool completely or chill them, then use a sharp knife wiped clean between cuts.

Conclusion

Chocolate and Pistachio Brownies are a gourmet upgrade to your typical brownie, blending rich chocolate with the buttery crunch of pistachios. With their easy preparation and luxurious taste, they’re perfect for everything from dinner parties to weeknight indulgences. This recipe is sure to become a favorite for anyone who loves a rich, nutty dessert with a touch of elegance.

Chocolate and Pistachio Brownies

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Chocolate and Pistachio Brownies are rich, fudgy brownies enhanced with chopped pistachios for added crunch and a hint of saltiness. A perfect balance of deep cocoa flavor and nutty texture, they’re elegant yet easy to make.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12–16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper or lightly grease it.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar, brown sugar (if using), and cocoa powder until smooth.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, salt, and baking powder. Gradually add dry ingredients to wet mixture and stir until just combined.
Fold in chocolate chips and chopped pistachios.
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow to cool in the pan for 20 minutes. For clean edges, chill slightly before slicing into squares.

Notes

Use unsalted roasted pistachios or toast raw ones for added flavor.
For extra fudgy brownies, add an extra egg yolk or reduce flour slightly.
Let brownies cool completely before slicing for clean edges.
Sprinkle flaky sea salt on top before baking for a gourmet finish.

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 18g
Sodium: 90mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg