These brownies are rich, fudgy, and layered with a thick ribbon of Crispy Pistachio Spread and a glossy dark chocolate ganache on top. Three distinct layers, one incredible bite.
Ingredients
Method
Preheat oven to 150°C (fan). Line a 20 × 20 cm tin with baking paper.
Make the batter: Melt butter in a saucepan until nutty and golden. Remove from heat and allow to cool slightly. Pour cooled butter over the chocolate, leave for 2 minutes then stir until smooth. Whisk eggs and sugar until thick and pale then add to the chocolate mixture. Fold in dry ingredients until just combined.
Bake: Pour into tin and bake 40–45 minutes, or until a skewer comes out with wet crumbs (not clean). Keep checking every 10 minutes. Cool completely in the tin.
Add the pistachio layer: Warm the Crispy Pistachio Spread in the microwave until pourable. Spread over the cooled brownie in an even layer. Refrigerate for 30 minutes to firm up.
Make the ganache: Heat cream until just steaming, then pour over the chopped chocolate and let sit 1 minute. Stir until smooth. Leave to cool for 10 minutes before pouring over the pistachio layer. Chill until fully set.
Bring to room temperature before serving.
FAQs
How do I know when the brownies are done?
A skewer should come out with wet crumbs — not batter, but not clean either. If it's clean, they're overbaked. Err on the side of underdone; they'll firm up as they cool and you want that fudgy centre.
How much pistachio spread do I need?
It depends on how thick you want the layer. One jar gives you a thinner ribbon (around ½ cm); two jars gives you a generous, distinct layer closer to 1 cm. If you're going for the full wow factor, go two jars.
Can I make these ahead of time?
Yes — and they're actually better the next day once all the layers have fully set. Store in the fridge and bring to room temperature before serving for the best texture.
Can I use milk chocolate instead of dark for the ganache?
Absolutely. Milk chocolate gives a sweeter, creamier ganache. Dark chocolate cuts through the richness of the brownie and pistachio layer a little more. Both work — it just depends on how sweet you want to go.
Can I freeze these?
Yes. Slice and freeze in an airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature. The ganache layer softens back beautifully.
Shop the Crispy Pistachio Spread!
This recipe uses Montana's Table Crispy Pistachio Spread for that signature crunchy, pistachio-packed middle layer.
Shop Montana's Table Crispy Pistachio Spread here
