Reasons you’ll love making these Pistachio Loaded Brownies
Elegant Yet Easy
Starts with a simple brownie base, but the toppings make it look (and taste) gourmet with minimal effort.
Perfect for Sharing
Cut into small, bite-sized squares—great for parties, gifts, or dessert platters.
Flavor Contrast Heaven
Rich chocolate, nutty pistachio, and juicy strawberries create a layered flavor experience.
Visually Stunning
The green pistachio paste, red strawberries, and dark brownie base pop beautifully—Instagram-worthy every time.
Customisable Toppings
Swap strawberries for raspberries, or use white chocolate drizzle for variety—easy to make your own.
Top Tips
Chill Before Cutting
Let the brownies cool completely or chill in the fridge before slicing for cleaner, sharp-edged pieces.
Use a Thick Pistachio Paste
Go for a spreadable, not runny, paste—so it sits nicely on top of the brownies without sliding off.
Fresh Strawberries, Pat Dry
Use firm, ripe strawberries and blot them dry before placing to prevent moisture from seeping into the brownies.
Toast the Pistachios
Lightly toast the chopped pistachios to bring out their flavor and add an extra crunch.
Assemble Just Before Serving (If Needed)
To keep toppings fresh, especially for events or warm weather, assemble shortly before serving.
Ingredients you’ll need
- 150 g Unsalted butter
- 250 g Sugar
- 100 g Plain Flour
- 30 g Cocoa Powder
- 3 Eggs medium
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 100 g Milk Chocolate melted
- 100 g Milk Chocolate chunks
- Pistachio Spread
- Chopped Pistachios
- Strawberries
How to make Pistachio Loaded Brownies
1. Make the Brownies
- Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
- Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
- Add in the melted chocolate and vanilla essence and mix in with the whisk.
- Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
- Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
- Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before serving.
2. Toppings
Cut the brownies into small cubes and place onto a plate. Top with chopped strawberries, drizzle with pistachio paste and chopped pistachios.
Storage tips
Refrigerate in a Single Layer
Store in an airtight container in the fridge for up to 3 days. Place parchment between layers if stacking.
Hold the Strawberries (for Make-Ahead)
If prepping in advance, store brownies and toppings separately. Add strawberries just before serving to keep them fresh.
Freeze Without Toppings
The brownie base freezes well for up to 2 months. Thaw and decorate fresh.
Avoid Overheating When Reheating
If warming leftovers, gently microwave for 5–10 seconds—but note, strawberries and pistachio paste are best served cool.
Best Served Slightly Chilled or Room Temp
This enhances the fudginess of the brownie and keeps the pistachio paste stable.
Other recipes you might like
Caramel Snickers Brownies – Caramel & Snickers Brownies – My Simple Eats
Cookie Brownies – Cookie Brownies (Brookies) – My Simple Eats
Cookies and Cream Brownies – Cookies and Cream Brownies – My Simple Eats
Pistachio Loaded Brownies
Ingredients
- 150 g Unsalted butter
- 250 g Sugar
- 100 g Plain Flour
- 30 g Cocoa Powder
- 3 Eggs medium
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 100 g Milk Chocolate melted
- 100 g Milk Chocolate chunks
- Pistachio Spread
- Chopped Pistachios
- Strawberries
Instructions
Brownies recipe
- Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
- Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
- Add in the melted chocolate and vanilla essence and mix in with the whisk.
- Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
- Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
- Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before serving.
Toppings
- Cut the brownies into small cubes and place onto a plate. Top with chopped strawberries, drizzle with pistachio paste and chopped pistachios.
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