Easy Pistachio Brookies: 5 Layers of Pure Indulgence!

Instructions:

1. Cream together the softened butter, caster sugar, and light brown sugar until light and fluffy.
2. Mix in the egg and vanilla extract until combined.
3. Fold in the flour, baking powder, baking soda, and salt until just incorporated.
4. Stir in the chocolate chips. Chill the dough in the refrigerator while preparing the brownie batter.
5. Preheat the oven to 340°F (170°C) and line the baking pan with parchment paper.
6. In a saucepan, gently melt together butter and chopped dark chocolate, stirring until smooth.
7. In a separate bowl, beat eggs, caster sugar, light brown sugar, and vanilla for 3 minutes until creamy.
8. Fold in the melted chocolate mixture, then sift in the flour, cocoa powder, and salt. Fold until combined.
9. Spread half of the brownie batter evenly into the prepared pan.
10. Spoon dollops of pistachio spread and Nutella over the brownie layer.
11. Carefully spread the remaining brownie batter on top to fully cover the filling.
12. Drop spoonfuls of the chilled cookie dough over the top brownie layer, spacing them evenly.
13. Bake for 28 minutes for a gooey texture, or 30-35 minutes for a firmer brownie.
14. Allow to cool in the pan before cutting into squares. For cleaner cuts, refrigerate for an hour.