Pistachio Brookies are the ultimate treat for anyone who can’t decide between brownies and cookies. These delightful squares combine the fudgy, rich texture of brownies with the crisp edges of cookies, all enhanced with the nutty elegance of pistachios. The beautiful green flecks throughout create a visual appeal that’s as impressive as the flavor.
I developed this recipe after countless requests from friends who tried them at a dinner party. The combination of chocolate and pistachio creates a sophisticated flavor profile that elevates this classic dessert hybrid to something truly special.
Why You’ll Love This
- Perfect texture contrast between fudgy brownie bottom and chewy cookie top
- Pistachios add a unique flavor that sets these apart from standard brookies
- Can be made in under an hour with simple pantry ingredients
- Impressive enough for guests but easy enough for weeknight baking
- Stays fresh for days, making them perfect for make-ahead desserts
Ingredients
- 1/4 cup butter
- 3 tablespoons caster sugar
- 2 1/2 tablespoons light brown sugar
- 1 small egg
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
- 2/3 cup butter
- 2/3 cup dark chocolate (50-60% cocoa)
- 1 1/3 cups all-purpose flour
- 1/3 cup cocoa powder
- 3 medium eggs
- 1 cup caster sugar
- 1/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 17 tablespoons pistachio spread
- 12 tablespoons Nutella
Instructions
- Cream together butter, caster sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract. Fold in flour, baking powder, baking soda, and salt until just combined. Stir in chocolate chips, then refrigerate the dough while preparing the brownie batter.
- Preheat oven to 340°F (170°C) and line a 20x20cm (8×8 inch) baking pan with parchment paper. Gently melt the chocolate and butter together, stirring until smooth. In a separate bowl, beat eggs, both sugars, and vanilla for 3 minutes until creamy. Fold in the melted chocolate mixture. Sift in flour, cocoa powder, and salt, then fold gently until combined.
- Spread half of the brownie batter in the prepared pan, smoothing it into an even layer. Spoon dollops of pistachio spread and Nutella over the brownie layer. Cover with the remaining brownie batter, spreading it carefully to cover the filling.
- Drop spoonfuls of the chilled cookie dough over the top layer of brownie batter, distributing it evenly across the surface.
- Bake for 28 minutes for a gooey center, or 30-35 minutes for a firmer texture. The top should be golden and the edges just starting to pull away from the sides of the pan.
- Allow to cool in the pan before cutting into squares. For cleaner cuts, refrigerate for an hour before slicing.
Tips & Variations
- Can’t find pistachio butter? Make your own by processing shelled pistachios in a food processor until smooth, or substitute with almond butter and add extra chopped pistachios.
- For a more intense pistachio flavor, add 1/2 teaspoon of pistachio extract to the cookie layer.
- White chocolate chips make a wonderful addition to the cookie layer—add 1/3 cup if desired.
- For a firmer brookie, refrigerate for 1 hour before serving.
- These can be made ahead and frozen for up to 3 months—just thaw at room temperature before serving.
- For a holiday twist, add dried cranberries to the cookie layer for a festive red and green combination.
Serving Suggestions
Serve these pistachio brookies slightly warm with a scoop of vanilla ice cream for an indulgent dessert experience. The contrast between the warm brookie and cold ice cream creates a delightful temperature play that enhances all the flavors.
For a more refined presentation, dust with a light coating of powdered sugar and serve alongside espresso or a glass of dessert wine. They also pair beautifully with a cup of chai tea, which complements the nutty pistachio flavor.
Notes
- Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- The brookies are done when the edges are set but the center still seems slightly underdone—they will continue to cook as they cool.
- For clean cuts, use a sharp knife wiped clean between slices and cut when completely cooled.
FAQs
Can I make these without pistachios?
Yes, you can substitute any nut of your choice or omit them entirely for a nut-free version. The texture will be slightly different but still delicious.
Why did my layers mix together?
If your brownie layer was still too warm when adding the cookie layer, they might have blended. Make sure the brownie batter is spread evenly and has had a minute to set before adding the cookie layer.
Can I double this recipe?
Absolutely! Double all ingredients and bake in a 9×13-inch pan, adding about 5-10 minutes to the baking time.
Are these suitable for freezing?
Yes, these freeze beautifully. Cut into squares, wrap individually in plastic wrap, then store in a freezer bag for up to 3 months.
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