Brookies With Pistachio

Place the pistachios, white caster sugar, egg white, and water in a food processor. Blend until smooth. Set aside.

Melt the butter (125 g) and dark chocolate together in a bain-marie. Let the mixture cool.

Add the white caster sugar, vanilla sugar, and salt to the melted chocolate mixture and stir well. Mix in the egg and egg yolk until smooth. Sift the flour and cocoa powder over the mixture and fold until just combined to avoid overmixing.

Place the pistachio paste and brownie batter in piping bags. Alternatively, use sandwich bags and snip off a small corner.

Melt the butter (85 g) and let it cool.

Combine the softened butter with the brown sugar, granulated sugar, vanilla sugar, salt, and egg in a large bowl. Mix until smooth. Sift the flour and baking powder over the mixture and combine to form a dough. Add the chopped chocolate and knead briefly until evenly distributed.

Line a baking pan with parchment paper. Spread half of the brownie batter over the bottom of the pan. Drop chunks of half the cookie dough over the brownie layer. Pipe pistachio paste into the gaps between the cookie dough pieces. Spread the remaining brownie batter evenly over the top. Add the rest of the cookie dough in chunks on top

Preheat the oven to 175°C (350°F). Bake the brookies with pistachio paste for 30-38 minutes. Check with a skewer—if it comes out with a few moist crumbs, they’re done. Allow the brookies to cool completely before slicing.