Pistachio Brownies

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These chocolate Pistachio Brownies are one of the most indulgent desserts I've made in a long time.

Prep Time30

Cook Time30

Chill Time1

Total Time2

Course: Dessert

Cuisine: Middle Eastern

Servings: pieces

Calories: 306kcal

Author: Geraldine Julie

Ingredients

Brownie Layer

½ cup unsalted butter
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt

Pistachio Kataifi Layer

2 cups kataifi pastry, finely chopped
2 tablespoon unsalted butter, melted
1 cup pistachio cream
¼ teaspoon flaky sea salt

Chocolate Ganache

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream

Optional Garnish

2 tablespoon chopped pistachios
Coarse sea salt

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper.
Melt the butter and chocolate chips together in a microwave-safe bowl or saucepan until smooth. Set aside to cool slightly.
In a large mixing bowl, vigorously whisk the sugar and eggs for 2-3 minutes until pale, thick, and forming ribbons when the whisk is lifted. Whisk in the melted chocolate mixture and vanilla.
Sift in the flour, cocoa powder, and salt, then gently fold with a rubber spatula until the flour disappears and the batter is smooth.
Spread the batter evenly into the prepared pan and bake for 25-28 minutes, until the edges are set but the center still has a slight wiggle. Allow the brownies to cool completely in the pan.
Melt the butter in a large skillet over medium-low heat. Add the finely chopped kataifi pastry and cook, stirring continuously for 6-8 minutes until it reaches a deep chestnut-gold color and feels crisp and dry. Transfer to a bowl and allow it to cool completely.
Stir the pistachio cream and flaky sea salt into the cooled kataifi until evenly coated. For extra-long-lasting crunch, you can mix a small amount of coconut oil into the pistachio cream before combining.
Spread the mixture evenly over the cooled brownie layer, using an offset spatula to press it into a firm, compact, and level layer. Place the pan in the freezer for 15 minutes.
Place the chocolate chips in a heatproof bowl. Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let stand for 2 minutes before stirring from the center outward until a smooth, glossy ganache forms.
Pour the ganache evenly over the chilled pistachio layer. You can drop small spoonfuls of extra pistachio cream over the ganache and use a toothpick or skewer to create decorative swirls. Immediately sprinkle with chopped pistachios and a light scattering of flaky sea salt.
Refrigerate for 1 hour, or until the ganache is fully set. For the cleanest slices, dip a long chef's knife in boiling water, wipe it completely dry, and clean it between each cut. Slice into 16 squares and serve.

Video

Notes

Cooking Time and Temperature

Bake at 350°F (175°C) for 25-28 minutes. Chill for at least 1 hour before slicing.

Taste & Texture

These brownies are intensely chocolatey and wonderfully fudgy. The pistachio layer adds a creamy nuttiness, while the toasted kataifi provides an addictive crunch. The ganache finishes everything with a smooth, luxurious layer of chocolate.

Storage, Freezing & Reheating

Refrigerator: I store these in an airtight container for up to 5 days.
Freezer: Freeze individual squares for up to 2 months.
Thawing: Let them thaw overnight in the refrigerator.
Reheating: I don't recommend reheating them. They're best served chilled or at room temperature.

Serving Recommendations

I love serving these brownies slightly chilled with a strong coffee or espresso. The rich chocolate and pistachio flavors feel especially luxurious after dinner, and they're always a hit at parties and holiday gatherings.

Recipe Variations and Substitutions

Pistachio cream: Any smooth pistachio spread will work well.
Chocolate chips: Dark chocolate can be used for a richer flavor.
Ganache topping: White chocolate ganache creates a completely different but equally delicious finish.
Extra pistachios: I sometimes add chopped pistachios between the brownie and kataifi layers for even more crunch.
Sea salt: A little extra flaky salt on top brings out all the flavors beautifully.

Proper Storage Tips

Store in an airtight container.
Keep refrigerated to maintain the texture of the ganache.
Place parchment paper between layers if stacking.
Keep away from strong-smelling foods in the refrigerator.

Pro Tips

Whisk the eggs and sugar thoroughly for the best brownie crust.
Toast the kataifi until deeply golden for maximum crunch.
Cool each layer properly before adding the next.
Use a hot, dry knife for clean bakery-style slices.
Chill fully before serving for the best texture and flavor.

Nutrition