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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line an 8-inch-square baking pan with nonstick foil.
Combine butter and chocolate in a large microwave-safe bowl. Microwave for 1 minute. Stir and microwave for an additional 30 seconds. Stir until smooth.
Add sugar and espresso powder and mix until combined. Add eggs and vanilla. Stir until eggs are incorporated. Beat in flour and salt until just combined. Fold in mini Kisses and pistachios.
Pour into prepared pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Use foil to lift brownie from pan; cool on a wire rack.
Cut into squares. Dust with cocoa and sprinkle with chopped pistachios.