No‑Bake Pistachio Brownies

Why You’ll Love This Recipe

I love how fast and simple these brownies are — no baking, no fuss, and minimal cleanup. They’re ready to chill in just minutes, and they set into dense, chewy squares packed with texture and flavor. The pistachio butter brings a unique twist that makes them stand out from traditional brownies, while the cocoa and coconut oil keep things rich and indulgent. Plus, I can cut them into bite-sized pieces for snacking, sharing, or meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 100 g (3½ oz) oat flour (I make my own by blending oats)

• 4 tbsp cocoa powder

• Pinch of salt

• 4 tbsp pistachio butter

• 3 tbsp melted coconut oil

• 2 tbsp maple syrup

• ½ cup chopped pistachios (for mix-in and topping)

directions

1. I start by lining an 8 × 8‑inch pan with parchment paper for easy removal.

2. In a large mixing bowl, I whisk together the oat flour, cocoa powder, and a pinch of salt.

3. I stir in the pistachio butter, melted coconut oil, and maple syrup until a sticky dough forms.

4. I fold in half of the chopped pistachios to add crunch and extra nutty flavor.

5. I press the dough firmly and evenly into the prepared pan.

6. I sprinkle the remaining chopped pistachios on top and press them in gently so they stick.

7. I refrigerate the pan for at least 1 hour, letting the brownies firm up.

8. Once they’re set, I slice them into 16 squares and serve chilled or at room temperature.

Servings and timing

This recipe makes 16 small squares, and the whole process takes about 1 hour and 10 minutes total — only 10 minutes of prep, and the rest is chill time. These are perfect to make in advance for an easy grab-and-go snack or dessert.

Variations

• I sometimes add mini chocolate chips or chopped dark chocolate for a more decadent bite.

• For extra flavor, I stir in a splash of vanilla or a pinch of cinnamon to the dough.

• If I don’t have pistachio butter, I swap in almond or cashew butter — the texture stays great, and the flavor changes just slightly.

• I roll the dough into balls instead of pressing it into a pan for a quick energy-bite version.

storage/reheating

I store the brownies in an airtight container in the fridge for up to 5 days. They also freeze beautifully — I wrap them in parchment and keep them in a zip-top bag for up to 1 month. No reheating needed; I let them come to room temperature or enjoy them straight from the fridge.

FAQs

Can I make these brownies nut-free?

Yes, I swap the pistachio butter with sunflower seed butter and skip the chopped pistachios. The texture stays similar, and the flavor still works really well.

What if I don’t have oat flour?

I make my own by blending rolled oats in a blender or food processor until fine. It only takes a minute and works perfectly in this recipe.

Are these brownies sweet enough?

They’re subtly sweet thanks to the maple syrup and pistachio butter. If I like a sweeter brownie, I add another tablespoon of maple syrup or a few drops of liquid stevia.

Can I use cocoa powder or cacao powder?

Both work, but cocoa powder gives a more classic chocolate flavor, while cacao powder adds a slightly more bitter, rich edge. I choose based on what I’m craving.

Do I have to chill them for a full hour?

I chill them for at least an hour so they set properly, but if I’m in a rush, I pop them in the freezer for 30 minutes and they’re usually good to go.

Conclusion

No‑Bake Pistachio Brownies are the kind of treat I love having on hand — easy, nutrient-rich, and full of satisfying flavor. Whether I’m craving a sweet midday snack, prepping for the week, or sharing with friends, these little squares always deliver a rich, fudgy bite that feels indulgent without being over-the-top. Simple, fast, and irresistibly nutty — I keep coming back to this one.