I made these for the first time last year, and they were immediately added to the holiday baking list. I'm not sure that brownies are the right name for them, as the chocolate dough is actually rolled, but once baked with the pistachio filling it turns chewy and brownie-like. I adapted these from a spice biscuit covered almond paste recipe called Gevulde Speculaas in Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. They are completely different tasting, and I find them even moister than the original. I love them without spice, but I think some in the chocolate mixture would make these even more festive. <br />Making your own pistachio marzipan is a lot of work, but worth it, I think, for the gorgeous colour and flavour. If you can find shelled, blanched pistachios you will save yourself a lot of work. If you can only find them in the shell, pick up about double the weight called for. Make the marzipan first, as it keeps well too. You may as well make a double batch... <br />These keep very well and improve with age, but don't be surprised if you find yourself cutting a slice every time you walk by, like I did.

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