These are the result of many rounds of testing and tweaking, because when you're making something pistachio flavored, the flavor needs to really deliver. After years of experimenting with dessert mashups, I finally landed on this version that checks every box: rich and fudgy on the bottom, smooth and nutty, and actually tastes like pistachio!
I’ve tested this recipe more times than I can count, and every time, it holds up beautifully. The pistachio flavor is real and vibrant (no food coloring here), the textures are balanced, and it’s the kind of bake that always gets people asking for the recipe. Using a box brownie mix was the best solution for making sure the brownies stayed fudgy while cold!
Why You'll Love This Pistachio Brownies Recipe
- It’s surprisingly easy: Start with a fudgy boxed brownie mix and build a flavor packed layer without complicated steps.
- Packed with flavor: Between the almond extract, lemon juice, and real roasted pistachios, every bite hits all the right notes.
- Great for gatherings: These are always a hit and create a wow factor at any party!
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Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Dubai Chocolate Brownie Ingredients
- Brownie base: Use your favorite boxed brownie mix, but make sure it’s a rich, high quality, fudgy one.
- Cream cheese: Go for full fat, brick style cream cheese. Avoid whipped or low fat, it’ll mess with the structure.
- Pistachio Butter: Homemade is best. Use roasted, salted pistachios and blend until smooth for a deep, real pistachio flavor.
- Lemon juice + almond extract: These aren’t just add ons, they enhance the pistachio and bring brightness to the cheesecake layer.
- Powdered Sugar: Powdered sugar has cornstarch in it, this will help stabilize the whipped cream and help firm up the pistachio cheesecake layer.
- Dreidoppel Pistachio Paste: If you're looking to amp up the flavor in your pistachio bakes, Dreidoppel Pistachio Paste from ifiGOURMET Provisions is the way to go! It’s super concentrated, so even a small amount delivers intense pistachio flavor with zero extra effort! There's a version in my recipe card using this fabulous ingredient.
See recipe card below for quantities.
How to Make Dubai Chocolate Brownies
- Prepare the brownie mix as directed on the box. Pour into the prepared pan and bake as instructed. Once done, let the brownies cool completely in the pan before adding the next layer.
- Add the roasted, salted pistachios to a food processor. Blend until the nuts break down into a thick paste, scraping down the sides as needed, this will take 20-25 minutes. Add 1 teaspoon of a neutral oil (like canola) and continue blending until the mixture is smooth and spreadable, like nut butter, with no large pieces remaining.
- In a large bowl using a hand held or stand mixer, beat the cream cheese, lemon juice, almond extract, and vanilla extract until smooth and creamy. Add the ½ cup of your pistachio butter and beat again until fully combined and smooth.
- In a separate bowl, whip the cold heavy cream and powdered sugar together on high speed until stiff peaks form.
- Add the whipped cream to the cream cheese mixture in two batches, gently folding it in with a spatula. Be careful not to deflate the whipped cream, you want the mixture to stay light and fluffy.
- Once combined, pour the pistachio cheesecake mixture over the cooled brownie layer and smooth the top with an offset spatula or spoon. Cover and refrigerate overnight to let the cheesecake layer fully set. Top with chopped pistachios if desired.
Hint: Add instant espresso powder to the brownie mix, it will make the chocolate flavor more intense.
Pistachio Butter Brownies Pro Tips
- Don’t deflate the whipped cream: After whipping to stiff peaks, gently fold it into the cream cheese and pistachio mixture. Use a wide spatula and a light hand to keep the final layer fluffy and mousse like.
- Lemon + almond are non negotiable: They brighten and deepen the pistachio flavor. Even just a splash makes a huge difference.
- Make your own pistachio butter: No need for fancy ingredients. Just toss roasted, salted pistachios into a food processor and blend until smooth. It’s fresh, flavorful, and 100% pistachio, no fillers.
- Let the cheesecake set overnight: It firms up the texture for clean slices, the best mouthfeel, and flavor. Don’t rush this step!
Dubai Chocolate Pistachio Brownies Variations
- Homemade brownies: Use your favorite brownie recipe from scratch, this brownie recipe is always a hit and so easy!
- Add texture: Stir chopped pistachios or white chocolate chips into the brownie batter for extra dimension.
- Make it gluten free: Just use a gluten free brownie mix, everything else in the pistachio chocolate brownie recipe is already gluten free.
How to Store Pistachio Chocolate Brownies
These pistachio brownies keep beautifully in the refrigerator. Store them in an airtight container for up to 3 days. You can also freeze the brownies for up to a month, just thaw in the fridge overnight.
Pistachio Brownie FAQs
Can I use pistachio cream instead of pistachio butter?
No, pistachio cream won’t work for this recipe, it contains added sugar and other ingredients that will make the cheesecake layer overly sweet and affect the texture. Pistachio butter, on the other hand, is made from 100% pistachios and gives the perfect rich flavor and consistency.
Can I make these gluten free?
Yes, you can make the brownies gluten free by using a mix or gluten free recipe you love! The pistachio layer doesn't have anything in it that contains gluten.
More Sweet Treats
Looking for other recipes like this? Try these:
đź“– Recipe
Pistachio Butter Brownies (Dubai Brownies)
These pistachio brownies took lots of testing to get just right, because pistachio flavor needs to deliver. After years of mashup experimenting, this version finally nails it: rich, fudgy, nutty, and full of real pistachio taste.
Equipment
- 8X8 metal baking pan
- Food Processor
- Parchment Paper
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Brownie Layer
- 1 box (18 oz, 510 grams) fudgy brownie mix plus ingredients needed add 1 teaspoon of espresso powder for maximum chocolate flavor
Pistachio Butter
- 1 cup (150 grams) roasted and salted pistachios add a pinch of salt if you can't find salted *see notes if you don't want to make your own
- 1 teaspoon flavorless oil
Pistachio Cheesecake Layer (no bake)
- 12 oz (342 grams) cream cheese full fat, brick style
- ½ cup (140 grams) pistachio butter made from above or store bought make sure its close to 100% pistachios
- 1 teaspoon lemon juice
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- Âľ cup (168 grams) heavy cream cold
- 1 cup (114 grams) powdered sugar
Instructions
Brownies
- Preheat your oven according to your brownie mix instructions. Line an 8x8 metal baking pan with parchment paper, leaving extra overhang on the sides so you can lift the brownies out later. Prepare the brownie mix as directed on the box. Pour into the prepared pan and bake as instructed. Once done, let the brownies cool completely in the pan before adding the next layer.
Pistachio Butter
- Add the roasted, salted pistachios to a food processor. Blend until the nuts break down into a thick paste, scraping down the sides as needed, this will take 10-14 minutes depending on your food processor.
- Add 1 teaspoon of a neutral oil (like canola or grapeseed) and continue blending until the mixture is smooth and spreadable, like nut butter, with no large pieces remaining.
- Set aside ½ cup for the cheesecake layer.
Cheesecake Layer
- In a large bowl using a hand held or stand mixer, beat the cream cheese, lemon juice, almond extract, and vanilla extract until smooth and creamy.
- Add the ½ cup of your pistachio butter and beat again until fully combined and smooth. In a separate bowl, whip the cold heavy cream and powdered sugar together on high speed until stiff peaks form. The peaks should not fall off the beaters or whisk attachment.
- Add the whipped cream to the cream cheese mixture in two batches, gently folding it in with a spatula until combined. Be careful not to deflate the whipped cream, you want the mixture to stay light and fluffy.
- Once combined, pour the pistachio cheesecake mixture over the cooled brownie layer and smooth the top with an offset spatula or spoon. Cover and refrigerate overnight to let the cheesecake layer fully set. Top with chopped pistachios if desired.
- Best eaten cold out of the refrigerator. See storage in notes.
Notes
*When buying pistachio butter, look for a jar labeled 100% pistachios, no added oils or sugar. The ingredients list should only say "pistachios." This ensures a pure, rich pistachio flavor and the right texture and flavor.
Storage
These pistachio brownies keep beautifully in the refrigerator. Store them in an airtight container for up to 3 days. You can also freeze the brownies for up to a month, just thaw in the fridge overnight.
Dreidoppel Pistachio Paste: If you're looking to amp up the flavor in your pistachio bakes, Dreidoppel Pistachio Paste from ifiGOURMET Provisions is the way to go! It’s super concentrated, so even a small amount delivers intense pistachio flavor with zero extra effort!
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Mel says
I made these right after I saw them on Instagram and they did not disappoint!! Pistachio baked goods never taste like pistachio but these were incredible
Amanda Valsamis says
oh my gosh, yay!! I'm so glad you made them and liked them, thank you for leaving a review! 🙂
Anisa says
Is the pistachio paste and pistacgio cream the same thing?? I didnt understand do we have to add homemade pistachio butter and pistachio paste in the recipe?
Amanda says
Hi there! You use the pistachio butter do not use paste 🙂