Perfect fudgy, moist brownies topped with a smooth ganache, cranberries, and pistachios. These brownies will blow you away with their flavor and are super easy to make.
When I make brownies, I go all out.
I mean, why have a plain ‘ol brownie when you can have a super indulgent cranberry pistachio ganache glazed brownie? You’d have to be crazy.
As fancy as this recipe sounds, it honestly couldn’t be simpler. You just bake the brownies, whip up the ganache and spread over the top (make sure to let it drizzle over the sides…mmmmm), and sprinkle it with cranberries and pistachios.
I’ll admit, this is pretty close to a basic brownie, but the smooth, rich ganache topped with the crunchiness of the pistachios and the tartness of the cranberries brings what would be just a regular brownie to another level.
A couple of months ago, I enrolled in a Craftsy course (best decision ever) called French Pastry Shop Classics. I’ve always had a deep love for pastries, so I figured, why not try to make them at home?
In the course was a recipe for ganache and I couldn’t believe how simple it was. I mean, all my life I thought ganache was this super fancy chocolate stuff that took FOREVER to make and used a bajillion ingredients that I didn’t have.
VERY, very big face palm.
Turns out ganache is beyond easy to whip up and all you need is two ingredients—chocolate and heavy cream. SAY WHAT?
You basically just bring the heavy cream to a boil, toss some 60% cacao baking chips in a bowl, pour in the hot cream, and whisk until smooth.
There are a couple of things you want to avoid when making ganache. First of all, don’t burn the cream. Dairy products can burn very easily so unless you want a distinct burnt flavor throughout your ganache, I suggest keeping a close eye on it.
Second, as far as the chocolate goes, you want to source chocolate that is 32% cacao or higher. The higher the percentage or the cacao, the more fat content it has, which in turn makes the ganache thicker.
I like to use Ghirardelli’s 60% cacao bittersweet chocolate baking chips, because I always have them in the house and they have a high enough cacao percentage.
Believe me when I say you guys are going to go BONKERS over these indulgent treats. I’m not even joking you guys—these cranberry pistachio ganache glazed brownies melt-in-your-mouth-freaking-amazing and downright heavenly.
Hello, favorite new dessert.
Here’s the recipe:
- 1 cup semisweet chocolate chips
- 1½ sticks (3/4 cup) butter, cut into pieces
- 4 ounces bittersweet chocolate, chopped
- 1¼ cups granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup unbleached all-purpose flour
- ¼ teaspoon salt
- 1 cup heavy cream
- 8 ounces bittersweet chocolate (32% cacao minimum)
- ¼ cup dried cranberries
- ¼ cup shelled pistachios
- Preheat oven to 350° F. Line an 8x8 baking dish or brownie pan with foil or parchment paper.
- In a double-boiler, melt the semi-sweet chocolate, butter, and bittersweet chocolate. This can alternatively be done in the microwave in 30-second intervals, but be careful not to burn it.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed (speed 6) for about 3 minutes, or until light and thick. Add in the vanilla and beat again. Beat in the cooled chocolate mixture, making sure to scrape down the side of the bowl to fully incorporate. Turn off the mixer, remove the bowl, and using a wooden spoon, stir in the flour and salt.
- Pour the batter into the prepared baking dish and place in the oven. Bake for 35-40 minutes, or until a tester comes out moist but with crumbs attached.
- Bring the cream to a low rolling boil in a medium saucepan.
- Place the chocolate in a heatproof bowl, and pour the hot cream over the chocolate.
- Let sit for 2 to 3 minutes, then stir with a spatula until the ganache is smooth. It should look glossy and rich.
- Remove the brownies from the pan once they are cool enough to move and place them on a cutting board. Pour the ganache into the center of the brownies and, with a spatula, spread it to the edges and let it drizzle down the side. Once the ganache is evenly spread, sprinkle on the cranberries and pistachios. Cut into 9 or 16 pieces (3x3 wide or 4x4 wide) and serve.
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How do you like your brownies? Moist and fudgy OR tender and cakey? Let me know in the comments below!