Prepare the Brownies:
Preheat oven to 170°C (fan). Line a 20×20 cm baking pan with parchment paper.
Melt butter and chocolate in 20-second intervals in the microwave, stirring until smooth. Let cool.
In a separate bowl, beat eggs and sugars with a mixer for 4 minutes until pale and fluffy.
Add vanilla extract and fold in the cooled chocolate mixture.
Sift flour, cocoa powder, and salt into the wet mixture, then gently fold to combine.
Pour into the pan and bake for 30 minutes. Cool completely.

Form Truffles:
Trim off the crusty edges of the brownies. Crumble the soft center into a bowl.
Roll into 28–30g balls (yields about 15–20 truffles).
Place on a tray and chill for 30 minutes. Reshape if needed and chill for another 30 minutes.

Coat with Pistachio Cream:
Mix chopped pistachios into the warmed pistachio cream.
Dip each truffle into the cream using a fork, allowing excess to drip off.
Place coated truffles on a tray lined with parchment.
Chill for 1–2 hours before serving.