Ingredients
- 6 tablespoon sunsalted butter , cut into 1/2-inch piece s
- 2 ounce s (57 grams) bittersweet chocolate , chopped
- 1 cup (5 ounce s1/142 grams) all-purpose flour
- 1/2 cup packed (\1 1/2 ounce s1/99 grams) dark brown sugar
- 1/3 cup (1 ounce1/28 grams) unsweetened cocoa powder
- 1/4 teaspoon table salt
- 1/4 cup shelled pistachios , toasted and ground fine (optional)
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Combine butter and chocolate in medium bowl and microwave until melted, about 1 minute, stirring halfway through microwaving. Add flour, sugar, cocoa, and salt and mix until thoroughly combined and crumbly dough forms.
- Crumble dough over prepared sheet. Bake until crumbles are dry, fragrant, and starting to crisp, about 15 minutes, stirring halfway through baking. Transfer sheet to wire rack and let crumbles cool completely (crumbles will continue to crisp as they cool). Crumbles can be stored in airtight container at room temperature for up to 2 weeks.
