Fudgy Pistachio-Stuffed Brownies
Pistachio-Stuffed Brownies are fudgy, chewy brownies stuffed with a thick layer of pistachio butter, for a dreamy treat that's perfect for pistachio lovers! One-bowl brownie recipe that's quick and easy to make - and the pistachio layer is super simple, thanks to a fun hack.
Servings: 16 brownies
Ingredients
- 300 grams pistachio cream or pistachio butter plus 10 grams for topping, optional (see Notes)
- 1⅓ cup (267 grams) granulated sugar
- 5 Tablespoons (71 grams) unsalted butter cubed
- 2 large eggs + 1 extra egg yolk
- 1 Tablespoon vanilla extract
- ⅓ cup (65 grams) flavorless oil I use vegetable oil
- ¾ cup (75 grams) cocoa powder any kind – see Notes
- ½ cup (65 grams) all-purpose flour
- 1 Tablespoon (10 grams) cornstarch
- ¼ teaspoon fine sea salt
- ¾ cup (128 grams) chocolate chips any kind you like
Instructions
- Before Beginning: Freezing the pistachio layer until solid ensures a thick, even layer of pistachio cream in every slice. Depending on the brand of pistachio cream, and how cold your freezer is, this takes at least 3 hours. If time permits, freeze overnight so it's completely solid when it's time to bake.
- Line an 8×8-inch baking pan with parchment paper or nonstick foil. Secure with metal binder clips so it stays in place. Place 300 grams of pistachio cream in the pan, spreading into an even layer. Place in the freezer until completely solid.
- Once the pistachio layer is solid, preheat oven to 325°F/ 165°C. Line an 8×8-inch light-colored metal baking pan (do NOT use glass or silicone) with parchment paper or nonstick foil. Ensure the sides extend beyond the sides of the baking pan, for easy removal. Secure with metal binder clips, if desired.
- In a large microwave-safe mixing bowl, place the sugar and butter. Microwave 30 seconds at a time, stirring in between, until the butter is completely melted. Stir well to combine. Set aside until lukewarm.
- Add the eggs and egg yolk, whisking vigorously for 1 full minute. This helps create the shiny crust on top.
- Add the vanilla extract and oil. Whisk to combine.
- Add the cocoa powder, flour, cornstarch, and salt. Using a rubber spatula, mix until almost combined.
- Fold in the chocolate chips until just incorporated, being careful not to overmix.
- Transfer half the brownie batter to the prepared baking pan into one smooth layer. Remove the solid pistachio layer from the freezer and peel off the parchment/foil. Place the pistachio layer on top of the brownie batter.
- Smooth the remaining brownie batter on top, completely covering the pistachio layer.
- Optional: Place about 10 grams of pistachio cream in a small piping bag. Snip a small hole at the tip of the bag and draw even, parallel lines across the top of the brownie batter. Use a toothpick or small knife to carefully feather the pistachio cream, dragging in one direction from top to bottom, then alternating directions.
- Bake for 35 to 45 minutes, or until a skewer inserted in the middle comes out with just a few moist bits on it. Do not overbake.
- Allow to cool completely in the pan before slicing into 16 slices and serving. Pistachio-Stuffed Brownies will keep well in a sealed container in the fridge for about 4 days.
Notes
The Pistachio Cream: Any pistachio butter, pistachio paste, or pistachio cream you enjoy eating will work just fine here. I like Vör Pistachio Cream (typically available at Costco), but other brands have worked just fine for me too. Give it a really good stir before using, to prevent separation and avoid any oily pockets or dry bits ending up in your brownies.
The Cocoa Powder: Because there’s no leavening agent (baking powder or baking soda) here, you can use either unsweetened (aka natural cocoa powder) or Dutch-processed cocoa powder here.
Decoration: If you don't want to bother with the feathered pistachio cream decoration, sprinkle a few additional chocolate chips or some coarsely-chopped pistachios across the top of the brownies before popping them in the oven. Or leave them plain and do whatever you like - I'm not the boss of you lol.