Fika Time: Pistachio Brown Butter Brownies

With Homemade Pistachio Paste

Fudgy dark chocolate brownies, ribboned with real pistachio paste made from scratch. Deeply nutty, not overly sweet, and just sophisticated enough to feel special.

Make them when you want brownies…but better.

Yield

1 8×8 inch pan (16 squares)

Ingredients

For brownie base

• 170 g (¾ cup / 1½ sticks) butter
• 7 oz dark chocolate (70%) chopped
• ¼ cup granulated sugar
• ¾ cup powdered sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• ¾ cup all-purpose flour (GF is OK)
• ¼ cup unsweetened cocoa powder
• ½ tsp salt
• Flaky sea salt, for finishing

For the pistachio swirl

• 1 cup raw, shelled pistachios
• 1-2 tsp neutral oil (olive oil, sunflower)
• 1 tbsp honey or maple syrup
• Pinch of salt

Step 1: Make the pistachio paste

1. Blanch (optional but recommended for bright green color):
   Pour boiling water over pistachios. Let sit 2–3 minutes. Drain and rub off skins with a kitchen towel.
   
   
2. Blend
   Add pistachios to a food processor or blender. Mix until very fine crumbs form.
   Slowly drizzle in oil until a smooth paste forms (3–4 minutes total blending).
   
   
3. Season
   Add salt and optional honey or maple syrup. Blend again until creamy and spreadable. 

Step 2: Make the brownie batter

1. Preheat oven to 350°F (175°C).
   Line an 8×8 inch pan with parchment paper.
2. Melt the butter in a sauce pan until it bubbles and turns a rich amber color, about 5 minutes or so. Remove from heat and stir in chopped chocolate until melted and smooth.
3. Whisk in sugar until glossy. Add eggs one at a time, whisking well after each. Stir in vanilla.
4. Fold in flour, cocoa powder, and salt just until combined.
   

Step 3: Swirl

1. Spread brownie batter evenly into the prepared pan.
2. Loosen 1 cup pistachio paste with 1–2 teaspoons warm water so it’s soft enough to swirl.
3. Dollop pistachio paste across the surface. Use a knife to gently swirl — don’t overmix. You want ribbons, not fully blended green batter.
4. Sprinkle lightly with flaky sea salt.

Step 4: Bake

Bake for 22–26 minutes or until a knife comes out almost clean.

The edges should be set and the center slightly glossy with a gentle jiggle.
Do not overbake — fudgy is the goal.

Cool before slicing for clean cut squares.

Notes for the best texture

• Slight underbaking keeps the pistachio swirl creamy.
• For extra depth, add ½ teaspoon espresso powder to the batter.
• Serve at room temperature for the fudgiest texture.

How to serve

Slightly warm with vanilla ice cream, top with extra chopped pistachios if you like. Enjoy!