I am a real pistachio fiend and I’ve baked a few batches of these gluten free pistachio brownies recently, filled with pockets of pistachio cream and topped with chopped pistachio nuts. They are gloriously fudgy and utterly irresistible.
The base is my epic gluten free brownies recipe, with that simple pistachio twist, but I thought it would be helpful to detail everything together for you in one place.
And they really are epic brownies. My (non gluten free) friend declared them “the best brownies I’ve ever eaten” at the weekend and they are a bake I am asked to make time and time again when visiting friends. The salted caramel swirl variety being very much my signature bake amongst one particular group of friends.
If you prefer your recipes in print format, you’ll also find the salted caramel one in my cookbook: Eat & Enjoy Gluten Free (Amazon review: “Without doubt this is the best gluten free (actually scrap that) .. this is the best recipe book I own!” Jen).
Where Can I Get Pistachio Cream?
I love the M&S variety, which you can buy in stores or from Ocado. Black Milk also do a nice pistachio cream, which you can buy in Co-op stores.
Top Tip: Embrace the Wobbly Centre
When you take the brownies out of the oven, your initial instinct will tell you they aren’t cooked. They’ll have a good wobble to them, but trust me you want that wobbly centre.
Wobbly centre = fudgy brownies rather than cakey ones! You want the edges to be fully bakes with a nice wobble in the centre square.
If you find your brownies are too squidgy when you come to cut them, chill them really well in the fridge and they should firm up nicely.
Gluten Free Pistachio Brownies Recipe
Time for the recipe, which you’ll find below. This makes 12-16 brownies, depending on how big you like them. They’re pretty rich and fudgy and they’ll keep really well for a few days (and can also be frozen).
If you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.
If you enjoy this gluten free pistachio brownie recipe, pleeeeeeeease leave a review on the recipe card below as positive reviews are immensely helpful.
Thank you! Laura xxx
Gluten Free Pistachio Brownies
Wonderfully fudgy gluten free pistachio brownies filled with pockets of pistachio cream and topped with chopped pistachio nuts.
Ingredients
- 125g dark chocolate
- 125g milk chocolate
- 250g salted butter
- 4 medium eggs
- 230g caster sugar
- 150g plain gluten free flour
- 1 tsp vanilla bean paste (or vanilla extract)
- 100g pistachio cream
- 100g shelled pistachio nuts
Instructions
- Line and grease a square cake tin (roughly 20-24cm square). Buttering the whole inside of the tin lightly and lining the base and sides of the tin with non stick baking paper.
- Melt the butter and the chocolate together in a non-stick saucepan over a low heat. Keep the heat low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
- Crack the eggs into a large bowl and add the caster sugar and vanilla. Mix with a fork until they are well combined.
- Pour the chocolate and butter into the egg and sugar bowl, stirring the mix constantly as you pour, to avoid the eggs scrambling. Give it a good mix, until you have a nice glossy mixture.
- Sift the gluten free plain flour on top of the chocolate mix and stir well until all the flour is fully combined and there are no little flour lumps remaining.
- Next, pour 3/4 of the brownie mix into the cake tin and give it a gentle wiggle to get it to the corners if needed.
- Spoon generous dollops of the pistachio cream onto the brownie, distributing them evenly, then cover with the remaining brownie mixture. So that no pistachio cream is left exposed.
- Roughly chop the pistachio nuts and scatter them on top of the brownie.
- Bake at 180C (fan) for 25 minutes for lovely squidgy brownies - they will have a wobble to them still but you will see the top has begun to crack around the edges. If the mix is really sloppy, pop them back in for another 5-10 minutes. But we want fudgy brownies, so don't overbake them.
- Leave the brownies to cool in the tin, then pop in the fridge once they've cooled to room temp, to firm up the fudgy centres. Then slice into 16 squares and enjoy!
Notes
A scattering of white chocolate chips is a nice addition to these brownies - scatter over the top AFTER baking, while they cool.
I hope you enjoy these pistachio brownies! For more delicious bakes, why not try some of my other recipes:
Happy baking! x
