Pistachios are a culinary It-girl right now, which means I get to use my favorite nut in as many ways as I possibly can…including in these indulgent brown butter pistachio brownies. The fudgy, chewy treats are packed with melted dark chocolate and cocoa powder, then studded with chopped roasted pistachios and topped with homemade pistachio ganache. A combination of brown butter and almond extract amp up the nuttiness of the pistachio, making these the perfect blend of flavors for an after-dinner snack. Brownies don’t need a lot of help to be even more delicious, but these pistachio-studded beauties will make you second guess yourself the next time you think you want regular brownies.
What is pistachio paste?
Pistachio paste is a blend of ground pistachios and a little bit of water or oil that comes together in a food processor—kind of like the pistachio version of peanut butter. Blanching and shocking the pistachios before grinding is crucial for making a paste that’s vibrant bright green instead of a muddy dark green. Leaving the dark skin on pistachios will result in a darker, grainier paste, but the blanching process loosens the dark skin on the pistachio, making it easier to remove before blending. I use roasted pistachios for a deeper flavor, but this works well with raw pistachios as well.
Time-saving tips:
- Buy shelled pistachios kernels! Don’t spend your precious time shelling pistachios.
- If you’ve fallen in love with the idea of pistachio paste but can’t fathom spending time blanching and shocking pistachios, skip step 5 and just grab a jar of unsweetened pistachio paste (not pistachio cream!) from the store.
Did you try making these? Let us know how it went in the comments!
