These pistachio chocolate stuffed brownie cups combine a simple boxed brownie base with a crunchy pistachio-phyllo filling and rich chocolate ganache topping. They're individually portioned, visually impressive, and made easier with a brownie mix shortcut.
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Preheat your oven to 350°F (175°C). In a large bowl, combine the brownie mix, egg, vegetable oil, and milk.
Mix with a spatula until a smooth, thick batter forms.
Spray a 12-cup muffin tin with cooking spray. Using an ice cream scoop, portion the batter evenly into the cups, filling them about two-thirds to three-quarters full.
Bake for 20-25 minutes, or until the tops are shiny and a toothpick inserted into the center comes out with moist crumbs.
While the brownies are baking, prepare the filling. Roughly chop the shredded phyllo dough into smaller pieces.
Toast the phyllo in a dry skillet over medium heat, stirring frequently, until golden brown and crispy. Set aside to cool.
Once the brownies are done, remove them from the oven and let them cool in the pan for 5-10 minutes.
While the brownies are still warm, use the back of a small spoon or a cocktail muddler to gently press down the center of each one, creating a well for the filling.
In a medium bowl, combine the pistachio paste and the toasted shredded phyllo. Mix until well combined.
To make the ganache, place the chopped semi-sweet chocolate in a small, heatproof bowl. Warm the heavy cream until just simmering, then pour it over the chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy.
Carefully remove the brownie cups from the muffin tin and place them on a serving platter or parchment paper.
Spoon the pistachio-phyllo mixture into the well of each brownie cup.
Top the pistachio filling with a dollop of the chocolate ganache.
Finish by sprinkling chopped pistachios over the top for garnish.
Store cooled brownie cups in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat gently in a 300°F oven for 3–4 minutes before serving.
muffin tin · cooking spray or muffin liners
Yes. Mix the pistachio paste with shredded phyllo dough and store in an airtight container for up to 2 days before assembling and baking.
You can substitute with almond butter or tahini, though flavor will differ. Grind roasted pistachios with a small amount of oil if paste isn't available.
Bake until a toothpick inserted into the brownie (not the filling) comes out with a few moist crumbs. Overbaking will dry out the chocolate ganache.
Yes. Cool completely, wrap individually in plastic wrap, and freeze for up to 3 weeks. Thaw at room temperature before serving.
Standard muffin tins work well for individual brownie cups. Adjust baking time if using different-sized cups.
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