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–+ servings
Pistachio brownies on cookie sheet with chopped pistachios and parchment paper.

Pistachio Butter Brownies (Dubai Brownies)

Amanda
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.
5 from 1 vote
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Course Dessert
Cuisine American
Servings 12 servings

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
  • ¾ 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.