Ingredients

• 200 g unsalted butter
  
• 275 g dark chocolate
  
• 20 g cocoa powder
  
• 80 g brown sugar
  
• 275 g caster sugar
  
• 5 eggs
  
• 1 tsp vanilla extract
  
• 100 g plain flour
  
• ½ tsp baking powder
  
• 40 g chopped pistachios
  
• 100 g Helwa tat-Tork with pistachios (Camel Brand)
  
• 2 tbsp icing sugar (plus extra chopped pistachios for decoration)
  

Method

1. Preheat the oven to 180°C and line a 30 × 20 cm baking tray with baking paper.
   
2. Place the butter, chocolate and cocoa powder in a saucepan and melt over a low heat.
   
3. In a separate bowl, whisk the sugars, eggs and vanilla extract with an electric mixer for about 10 minutes, until pale and fluffy.
   
4. Gently fold in the flour, baking powder and chopped pistachios.
   
5. Spoon the mixture into the prepared tin and crumble the Helwa tat-Tork evenly over the top.
   
6. Bake for 30–35 minutes, or until set in the middle to the touch.
   
7. Allow to cool slightly before cutting into squares.
   
8. Dust with icing sugar and sprinkle with extra chopped pistachios before serving.