Pistachio Brookies – A Gooey Brownie & Cookie Mashup You’ll Love

My Pistachio Brookies are for you If you love the rich, fudgy texture of brownies and the chewy bite of cookies. These gooey pistachio brookies are the ultimate treat! This decadent dessert combines deep chocolate flavor with cookies and creamy pistachio spread. Made with simple ingredients, these brookies are easy to whip up and perfect for weekend baking, holiday treats, or a unique twist on classic brownies. Whether you’re a chocolate lover or a pistachio fan, this recipe is guaranteed to become one of your favs! Keep reading for the step-by-step guide on how to make these irresistibly gooey pistachio brookies at home!

So what are Brookies?

Brookies are the delightful love child of brownies and cookies, and trust me, they’re as amazing as they sound! They’re perfect for those moments when you can’t decide between a brownie or a cookie (because why should you have to?). I have just taken it a step further and added a creamy pistachio and Nutella filling!

How do I make these gooey Pistachio Brookies?

To start make the cookie dough for the top of the Brookies

1. Cream the room temperature butter, white and brown sugar together.
2. Add the egg and vanilla extract, mix until combined.
3. Add the flour, baking powder, bicarbonate of soda and salt. Use a spatula to fold into the wet ingredients.
4. Fold in the chocolate chips.
5. Cover the bowl with cling film and chill in the fridge until ready to use.

How do I make the fudgy brownie layer?

• Line a 20cmx20cm brownie tin with baking paper.
• Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
• Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
• Fold in the melted chocolate and butter mix with a spatula.
• Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.

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Here’s how to put the Pistachio Brookies together –

Step 1: Add half of the brownie batter in the lined brownie tin

Spread the brownie batter flat with a spatula, make sure that it is even.

Step 2: Add spoonfuls of pistachio spread and Nutella

Use different spoons to add the Pistachio spread and Nutella to make sure they do not merge together too much.

Step 3: Carefully add the remaining brownie batter on top, use two spoons to place it on top

Use the back of a spoon to cover the pistachio spread and Nutella, make sure it is completely covered.

Step 4: Add spoonfuls of the cookie dough on top

FAQ: Everything You Need to Know About Brookies

1. What are brookies?

Brookies are a delicious combination of brownies and cookies, typically layered or swirled together to create a chewy, fudgy, and slightly crispy dessert. They bring the best of both worlds—rich, chocolatey brownies and soft, chewy cookies—in one bite!

2. How do I make my brookies extra gooey?

For ultra-gooey brookies, try these tips:

• Use melted butter for a richer texture.
• Slightly underbake them—they will continue setting as they cool.
• Add extra chocolate chips or chunks to keep them soft and melty.
• Don’t overmix the batter, as this can make them dense instead of gooey.

3. Can I add nuts or other mix-ins to brookies?

Absolutely! Pistachios, walnuts, pecans, white chocolate chips, or even caramel chunks make great mix-ins.

4. Do brookies need to be refrigerated?

Brookies can be stored at room temperature in an airtight container for up to 4 days. If you want them to last longer, store them in the fridge for up to a week but it will change the texture and they will not be as gooey.

5. Can I make brookies gluten-free?

No, I haven’t made this recipe using gluten free flour.

6. Where do I get the pistachio spread from? Do I have to make it myself?

No, you do not have to make it yourself, you can purchase the same one I use here

7. Can I make brookies without eggs?

No, I have not made this recipe without eggs.

Top Tips for Making the Best Brookies

1. Use High-Quality Chocolate

For rich, fudgy brookies, always use high-quality cocoa powder and real chocolate. Dark chocolate or semi-sweet chocolate chips will give the best flavor.

2. Chill the Cookie Dough for Better Texture

If your cookie dough is too soft, chill it for 20-30 minutes before layering it with the brownie batter. This helps prevent the cookie dough from spreading too much during baking.

3. Don’t Overmix the Batter

Overmixing can lead to tough brookies. Mix the ingredients just until combined to keep the texture soft and gooey.

4. Use Parchment Paper for Easy Removal

Line your baking pan with parchment paper, leaving an overhang on the sides. This makes it much easier to lift the brookies out and cut them cleanly.

5. Bake at the Right Temperature

Brookies bake best at 170°C fan (340°F)—too high, and they’ll dry out; too low, and they won’t cook evenly.

7. Slightly Underbake for a Gooey Center

For the perfect gooey texture, remove your brookies from the oven when the edges are set but the center is still slightly soft. They will continue to set as they cool.

8. Let Them Cool Before Slicing

It’s tempting to dig in right away, but letting brookies cool for at least 1 hour helps them firm up and makes cutting them easier.

9. Store for Freshness

Keep brookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and reheat in the microwave for a warm, gooey treat.

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Cookie layer

• 50g butter
• 40g caster sugar
• 35g soft light brown sugar
• 1 small egg
• 1tsp vanilla extract
• 80g plain flour
• 1/4 tsp baking powder
• 1/4tsp bicarbonate of soda
• 1/4tsp salt
• 40g dark chocolate chips

Brownies

• 160g butter
• 160g dark chocolate (use dark chocolate between 50%-60% cocoa)
• 170g plain flour
• 40g cocoa powder
• 3 medium eggs
• 200g caster sugar
• 60g soft light brown sugar
• 1tbsp vanilla extract
• 1/4 tsp salt

Pistachio spread

• Approx 17 heaped tablespoons
• Approx 12 heaped tablespoons

 

Instructions

Cookie layer

1. Cream the room temperature butter, white and brown sugar together.
2. Add the egg and vanilla extract, mix until combined.
3. Add the flour, baking powder, bicarbonate of soda and salt. Use a spatula to fold into the wet ingredients.
4. Fold in the chocolate chips.
5. Cover the bowl with cling film and chill in the fridge until ready to use.

Brownie

1. Line a 20x20cm brownie tin with baking paper.
2. Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
3. Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
4. Fold in the melted chocolate and butter mix with a spatula.
5. Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.

Assemble

1. Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it's even.
2. Spoon the tablespoons of the pistachio spread on top of the brownie layer, leaving spaces in between for the Nutella.
3. Spoon the Nutella in the gaps, then spoon the remaining brownie mixture on top.
4. Carefully spread evenly making sure all the pistachio spread and Nutella are covered.
5. Add spoonfuls of the cookie dough on top.
6. Bake at 170c fan for 28 mins if you want the brookies to be fudgy. Or 30-35 mins if you do not want them to be less fudgy.