# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
→ Add-Ins
09 - 3/4 cup shelled roasted pistachios, roughly chopped
10 - 3.5 ounces good-quality dark chocolate, chopped or chips
→ Optional Topping
11 - 2 tablespoons chopped pistachios
12 - Flaky sea salt, for sprinkling
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
03 - In a large bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Gently fold in chopped pistachios and chocolate until evenly distributed.
06 - Scrape the thick batter into the prepared pan and smooth the top. Sprinkle with extra pistachios and flaky salt if desired.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
08 - Let cool completely in the pan. Lift out using parchment paper and cut into 12 squares.
