Double chocolate brownies with pistachio frosting and LOTS of fun blooms from the garden. 8 ounces bittersweet chocolate - roughly chopped + more for decorating. 1 cup sweet cream butter 2 cups granulated sugar ½ dark brown sugar 2 teaspoons pure vanilla extract 5 large eggs 1 ½ cups all-purpose flour ½ teaspoon salt 8 tablespoons butter softened ¾ cup cream cheese ⅓ cup pistachio paste 2-3 cups powdered sugar Preheat oven to 350°. Grease and line an 8 x 8 pan with parchment and set aside. Melt your bittersweet chocolate and butter together in a heat safe bowl over a pot of boiling water (double boiler method). Add the chocolate and butter mixture to the eggs, vanilla, and sugar. Mix together until fully incorporated. Mix in the flour and salt and stir until combined. Pour batter into your prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out without any uncooked batter. Unlike baking a cake the toothpick should not come out cleanly. Remove fr...