- 225g Krakakoa’s 60% chocolate
- 170g unsalted butter (melted)
- 2 eggs
- 2 tsp vanilla extract
- 95g flour
- 30g cocoa powder
- 1 tsp salt
Pistachio Crumble:
- 100g pistachio (shelled)
- 3/4 cup flour
- 150g cold butter
- 1/8 cup sugar


Preheat oven to 180C and line a 9x9 baking tray with parchment paper.
In a large bowl, whisk together melted butter, sugar, vanilla and eggs.
Chop and melt half of the chocolate either on double boiler or the microwave.
Stir in the chocolate into the eggs mixture.
Measure and sift in the dry ingredients (salt, flour, cocoa). Fold the dry ingredients into the wet making sure you don’t overwork the batter.
Fold in the reserved half of chocolate. Set batter aside.
Deshell then coarsely chop pistachios and put in a bowl.
Measure flour and add into the same bowl.
Add in and mash cubed cold butter while working it with the flour and pistachios until a crumbly dough forms.
Pour the fudge batter into your prepared baking tray and pour the crumble mixture on top of that.
Bake for 30-40 minutes.

Note: Make sure to let the fudge cool for 15 minutes before cutting or scooping.