melt butter and chocolate
Preheat your oven to 170 °C / 340 °F. Add butter and chocolate to a bowl. Fill a saucepan about a quarter full with water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Let butter and chocolate to melt, then remove from the heat and leave the melted mixture to cool at room temperature.
dry and wet ingredients
In a large bowl stir to combine all-purpose flour, unsweetened cacao, icing sugar and pinch of salt. Pour the cool melted mixture into the flour mixture and mix everything together with an electric mixer. Add the eggs and mix for another minute to get a nice mixture without any lumps. Using a kitchen spatula, stir in the chocolate chips and pistachios.
Line your baking pan (approx. (15 x 20 cm / 6 x 8 inch)) with parchment paper. Pour in your chocolate brownie mixture and place in the oven. Bake for about 15 - 20 minutes at 170 °C / 340 °F.
Remove your chocolate brownies from the oven and let them cool to room temperature. Then cut into squares and serve with a generous scoop of Maxim premium hazelnut ice cream. Store in an airtight container for up to 3 days. Enjoy.