Pistachio Brookies

Featured in Irresistible Sweet Treats.

Make chocolate chip cookie dough and fudgy brownie batter separately. Layer half the brownie batter, add dollops of pistachio spread and Nutella, cover with remaining brownie batter, top with cookie dough, then bake until just set.
Clare Greco
Updated on Wed, 26 Feb 2025 14:13:39 GMT
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These pistachio brookies are what happen when you can't decide between brownies, cookies, and a spoonful of Nutella – so you just have all three at once. The combo of fudgy brownie layer, gooey pistachio and chocolate spread center, and buttery cookie dough on top creates this ridiculous triple-threat dessert that's impossible to resist. I brought these to a potluck last month and came home with an empty pan and seven requests for the recipe.

My neighbor's teenage son, who usually communicates in grunts and shrugs, actually walked across the street to ask if I had any leftovers the day after I made these. When a 16-year-old voluntarily speaks to an adult for baked goods, you know they're something special.

Key Ingredients

  • Pistachio spread: This green gem is the star ingredient that sets these brookies apart. Look for it at specialty food stores or online if your regular grocery doesn't carry it.
  • Dark chocolate: For the brownie layer, use chocolate in the 50-60% cocoa range for the perfect balance of sweetness and rich chocolate flavor.
  • Nutella: The hazelnut-chocolate spread complements the pistachio perfectly. The two together create this mind-blowing flavor combo that's greater than the sum of its parts.
  • Vanilla extract: Don't skimp here – it's in both layers for a reason. That warm, aromatic flavor ties everything together.
  • Chocolate chips: These create little pockets of melty goodness in the cookie layer. I sometimes use chopped pistachios instead for extra crunch and nutty flavor.
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Baking Magic

Perfect your cookie dough:
Cream that butter and sugar until it's truly light and fluffy – this creates the structure for your cookie layer. Don't rush this step! The mixture should be noticeably paler and increased in volume.
Master the brownie batter:
When melting chocolate and butter, do it gently – either in 30-second microwave bursts or over a double boiler. If the chocolate gets too hot, it can seize up or become grainy. Let it cool slightly before adding to your egg mixture.
Beat for brilliance:
Don't skimp on beating the eggs and sugar for the brownie layer. Those full three minutes of beating incorporate air that gives your brownies structure while keeping them fudgy, not dense.
Layer with care:
When spreading the brownie layers and fillings, use an offset spatula if you have one. It makes spreading much easier without disturbing the layers beneath. If you don't have one, the back of a spoon works well too.
Cookie dough placement:
Don't try to create a solid layer of cookie dough on top – those random spoonfuls that partially cover the brownie layer create that perfect brookie look and texture contrast. Think rustic, not perfect coverage.
The toothpick test lies:
With brookies, the traditional toothpick test isn't reliable because of the gooey fillings. Instead, look for a top that's no longer shiny and edges that have pulled away slightly from the pan. The center should be set but still have a slight jiggle.

I created these brookies for my best friend's birthday last year after she mentioned loving pistachio gelato and Nutella crepes on our trip to Italy. The first batch was gone so quickly that I had to make a second one just so she could take some home. Now they're my go-to when I need to bring something truly special to a gathering or cheer someone up.

Serving Ideas

Serve these slightly warm with a scoop of vanilla ice cream for an over-the-top dessert experience. For a fancy presentation, dust the top with a little powdered sugar and add a few chopped pistachios. They're rich, so smaller squares paired with strong coffee or a glass of milk make the perfect sweet treat.

Tasty Twists

For a holiday version, add a few drops of peppermint extract to the brownie layer and top with crushed candy canes. Try white chocolate chips in the cookie layer for a pretty color contrast with the dark brownie. If you can't find pistachio spread, you can substitute almond butter mixed with a few drops of almond extract for a different but equally delicious flavor.

Storage Smarts

These brookies keep well in an airtight container at room temperature for up to 4 days. For longer storage, wrap them individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature for a few hours before serving, or microwave individual squares for 15-20 seconds for that just-baked warmth.

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Pistachio Brookies Recipe | recipesbyclare.com

I've baked a lot of desserts in my life, but these pistachio brookies are in my top five all-time favorites. There's something magical about the contrast between the fudgy brownie, the sweet-nutty filling, and the buttery cookie top. Each component would be delicious on its own, but together they create something truly special. They're the perfect example of why I love baking – the ability to take simple ingredients and transform them into something that brings people together and creates moments of pure joy.

Frequently Asked Questions

→ What is pistachio spread?
It's a sweet spread made from ground pistachios, similar to nut butter. Look for it in specialty stores or online. You can substitute pistachio butter mixed with a bit of sugar.
→ Can I make these without the Nutella?
Yes! You can use all pistachio spread or substitute with another nut butter or chocolate spread of your choice.
→ How do I know when the brookies are done?
The edges should be set and the cookie top should be golden brown. For fudgy centers, a toothpick should come out with moist crumbs but not wet batter.
→ Can I make these ahead of time?
These brookies keep well in an airtight container for 3-4 days, or can be frozen for up to 3 months. They're actually even better the day after baking!
→ Can I use a different size pan?
Yes, but you'll need to adjust baking time. A 9x9 inch pan will need slightly less time, while a 9x13 inch pan will make thinner brookies that bake faster.

Pistachio Brookies

Indulgent layered dessert bars featuring brownie base, pistachio and Nutella filling, and chocolate chip cookie topping. The ultimate treat for serious sweet tooths!

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 squares)

Dietary: Vegetarian

Ingredients

→ For the Cookie Layer

01 1/4 cup butter
02 3 tablespoons caster sugar
03 2 1/2 tablespoons light brown sugar
04 1 small egg
05 1 teaspoon vanilla extract
06 2/3 cup all-purpose flour
07 1/4 teaspoon baking powder
08 1/4 teaspoon baking soda
09 1/4 teaspoon salt
10 1/4 cup dark chocolate chips

→ For the Brownie Layer

11 2/3 cup butter
12 2/3 cup dark chocolate (50-60% cocoa)
13 1 1/3 cups all-purpose flour
14 1/3 cup cocoa powder
15 3 medium eggs
16 1 cup caster sugar
17 1/4 cup light brown sugar
18 1 tablespoon vanilla extract
19 1/4 teaspoon salt

→ For the Filling

20 17 tablespoons pistachio spread
21 12 tablespoons Nutella

Instructions

Step 01

Cream together butter, caster sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract. Fold in flour, baking powder, baking soda, and salt until just combined. Stir in chocolate chips, then refrigerate the dough while preparing the brownie batter.

Step 02

Preheat oven to 340°F (170°C) and line a 20x20cm (8x8 inch) baking pan with parchment paper. Gently melt the chocolate and butter together, stirring until smooth. In a separate bowl, beat eggs, both sugars, and vanilla for 3 minutes until creamy. Fold in the melted chocolate mixture. Sift in flour, cocoa powder, and salt, then fold gently until combined.

Step 03

Spread half of the brownie batter in the prepared pan, smoothing it into an even layer. Spoon dollops of pistachio spread and Nutella over the brownie layer. Cover with the remaining brownie batter, spreading it carefully to cover the filling.

Step 04

Drop spoonfuls of the chilled cookie dough over the top layer of brownie batter, distributing it evenly across the surface.

Step 05

Bake for 28 minutes for a gooey center, or 30-35 minutes for a firmer texture. The top should be golden and the edges just starting to pull away from the sides of the pan.

Step 06

Allow to cool in the pan before cutting into squares. For cleaner cuts, refrigerate for an hour before slicing.

Notes

  1. These brownies are at their fudgiest when slightly underbaked, but the center should not be completely raw

Tools You'll Need

  • 20x20cm (8x8 inch) baking pan
  • Parchment paper
  • Electric mixer
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter)
  • Contains eggs
  • Contains gluten (flour)
  • Contains nuts (pistachios in pistachio spread, hazelnuts in Nutella)