Eggless Pistachio Brownies

If you’ve been hanging around here long enough, you know I’m a sucker for two things: anything pistachio, and a good brownie. So naturally, these Eggless Pistachio Brownies were bound to happen. Going by the love you guys showed for my Eggless chocolate brownies, I decided it was time to step up the brownie game to a double chocolate, extremely fudgy, extremely indulgent chocolate pistachio number.

This original brownie recipe was born on one of those “oops, no eggs in the fridge” days. Then I fell in love with the outcome, so much so that, this became my go to brownie recipe. I needed something. No eggs. No fuss. Just pure indulgence.

Pistachios are so underrated in baking. They’re not just for fancy gelato or Diwali sweets — they bring this buttery, subtle sweetness and gorgeous green pop that makes these Pistachio brownies feel just a little bit elevated. Plus, the crunch? Absolutely essential.

Whether you’re egg-free by choice, allergy, or you just ran out (we’ve all been there), these brownies don’t compromise. They are just as fudgy, deeply flavorful, and utterly addictive. I know I’ve said this before, the Pistachio Cream is magical. So many ways to use them. I bought it from Costco but it’s also available on Amazon. Of course, you can make your own or simply skip that step and cover the brownie with generous amounts of chopped roasted pistachios.

Eggless Pistachio Brownies
Makes 16 brownies

Brownie Layer
1 can (397 g) condensed milk 
3/4 cup (170 g) unsalted butter softened 
1/2 cup (110 g) brown sugar, packed
1 tsp vanilla essence
1/3 cup (35 g) Dutch processed cocoa 
1 cup (125 g) plain flour 
1 tsp baking powder 
1/2 cup roasted pistachios, coarsely chopped 

Chocolate Pistachio Swirl Layer
1/2 cup (120 ml) thickened/heavy cream
6 oz (170 g) dark chocolate, roughly chopped
2 tbsp (28 g) unsalted butter
3/4 cup pistachio cream, warmed in the microwave
Extra pistachios, for sprinkling

Make the brownie layer : Preheat the oven to 350°F (177°C). Lightly grease the base and sides of an 8-inch (20-cm) square pan with 3-inch (8-cm) height. Line the base and sides with baking paper leaving a small overhang for ease of taking the brownies out.

In a medium saucepan under low heat, warm the condensed milk, butter, brown sugar and vanilla until melted and mixture is smooth. Do not boil. Allow to cool to room temperature 

Fold in sifted flour, baking powder and cocoa powder. Mix until smooth. Fold in half the chopped walnuts. Pour into prepared pan. Sprinkle remaining chopped pistachios. 

Bake for 25-30 minutes until edges start to pull away slightly and the centre is still a little undercooked. The top should have crinkled. The brownies will continue to set upon cooling.

Make the chocolate pistachio swirl layer : While the brownies are cooling, make the second layer. Warm the cream in a medium saucepan over low heat until about to boil (do not boil). Remove from heat, add the chocolate. Leave aside whilst stirring intermittently until chocolate has melted and mixture is smooth. Add the butter, stir until melted. Set aside until cooled to room temperature.

Assemble : Once cooled, pour the chocolate ganache onto the brownie base. Spread evenly with an offset spatula.Drop spoonfuls of pistachio cream over the chocolate. Using a skewer or the tip of a knife, make swirls on the chocolate in a few places. Sprinkle with pistachios. Refrigerate until set.