Instructions

1. For the saltine crumb: Heat the oven to 275°F
2. In a bowl, crush the saltines down until they’re about the size of rice krispies
3. Add and toss the saltines with the sugar. Add the melted butter and toss to coat all dry ingredients.
4. Spread small clusters of the crumbs onto a parchment or silpat-lined sheet pan and bake for 20 minutes. They should look lightly toasted and smell buttery.
5. Cool completely before storing in an air-tight container.
6. For the brownies: Preheat oven to 350°F. Butter the sides and bottom of a 9×9-inch baking pan. Line the pan with parchment paper.
7. In a medium bowl, whisk the flour, salt, and cocoa powder together. Place the chocolate and butter in a saucepan (or using a double broiler) over medium-low heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the and add the sugar and brown sugar. Whisk until completely combined, then remove pan from stovetop and allow to come to room temperature.
8. Add 2 eggs to the chocolate mixture and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
9. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is still visible.
10. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
11. Let the brownies cool completely, then lift them out of the pan using the parchment paper.
12. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and pistachio butter on medium speed until combined, about 1 minute.
13. Add 1 1/2 cups of the confectioners’ sugar and salt. Beat on low speed until the sugar is well incorporated, and then increase the speed to medium to keep beating until the frosting is smooth and fluffy, about 4 minutes.
14. Taste and add powdered sugar or salt if desired. You can add more powdered sugar to thicken the consistency or heavy cream (1/2 tablespoon at a time) if it needs to be thinner.
15. Using a spatula, fold in the saltine crumb until incorporated and every bit is covered in frosting.
16. Spread/scoop the pistachio frosting on top of the brownies, and smooth out as best you can.