Chef John's Orange-Pistachio "Greenies"

Chef John's Orange-Pistachio "Greenies"

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Chef John 23849

"Are you tired of blondies or bored with brownies? Then it's time to try these Greenies, a brownie-like confection made with pistachios and flavored with orange zest."
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35 m servings 292 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk 2 tablespoons orange zest into melted butter in a mixing bowl, followed by white sugar, until sugar has dissolved, about 2 minutes. Whisk in eggs until light and fluffy, about 2 more minutes. Stir 1 tablespoon orange juice, milk, and vanilla extract into egg mixture.
  2. Place pistachios into a food processor and pulse until coarsely ground. Add salt, baking powder, and flour to pistachios; pulse until combined, 3 to 4 times. Stir pistachio mixture into wet ingredients until batter is combined. Gently fold in chocolate chips.
  3. Preheat oven to 350 degrees F; generously butter a 9x9-inch square baking dish.
  4. Spread batter into prepared baking dish. Tap the dish several times on a sturdy work surface to eliminate air bubbles.
  5. Bake in the preheated oven until top is lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  6. Stir 1 tablespoon orange juice with 2 teaspoons orange zest in a small bowl; mix in confectioners' sugar to form a thin, runny glaze. Drizzle glaze on top of pistachio bars and spread to cover top. Cut into squares once cooled.


  • Cook's Notes:
  • Zest oranges before juicing; it's easier.
  • My pistachios were lightly salted, so if yours are not salted or heavily salted, please adjust the added salt in the recipe.


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These were wonderful. I tried them both with and without the chocolate chips. We really preferred them without. I will be making these again. Thanks Chef John. Fantastic!

These were delicious. Even better the second day as they moisten up. I had only 1 1/2 cups of pistachios on hand so I added 1/2 cup slivered almonds and it turned out great. Added the chocolate...

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