adapted from Taste of Beirut
2 large eggs
3/4 cup (spoon into measuring cup) all-purpose flour
1/2 teaspoon of baking powder
dash of salt
4 ounces of unsalted butter
4 ounces of semisweet chocolate
1 tablespoon of cocoa powder
1 teaspoon of vanilla extract
3/4 cup of sugar
3 ounces cream cheese
4 1/2 ounces of pistachio paste, purchased or homemade (recipe- scroll down)
1 large egg
1. Melt the butter and chocolate over low heat in a small, heavy saucepan on the stove. Set aside. Mix the flour, cocoa powder, salt, baking powder.
2. In a large bowl, mix the eggs and 3/4 cup of sugar until the mixture is thick and pale yellow, about 5 minutes. (I used my KitchenAid). Add the melted chocolate and butter mixture and vanilla. Mix well. Add the flour mixture and mix to combine.
3. In a food processor bowl, place the cream cheese, pistachio paste and egg. Process until the mixture is smooth, about 2 minutes. In an 8 inch brownie pan, place a piece of parchment paper.
Pour half the brownie batter, then all of the pistachio batter by spoonfuls; pour the remaining brownie batter over top. Bake in a 350F oven for 20 to 25 minutes, until puffed. Test the cake with a toothpick. Cool and serve.
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