Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper. In a microwave-safe bowl, melt together dark chocolate and unsalted butter until smooth.

Remove the melted chocolate from the microwave and stir in granulated sugar until fully incorporated. Add eggs one at a time and then add vanilla extract.

Gently fold in all-purpose flour using a spatula until just combined—not overmixing.

Pour the brownie batter into the prepared baking dish and bake for 20-25 minutes until a toothpick comes out with moist crumbs.

Let the brownies cool in the pan for 10 minutes before transferring to a wire rack.

Cut the cooled brownies into small squares and roll each square into a truffle shape.

Blend pistachios, heavy cream, and vanilla extract until smooth to make the pistachio cream.

Dip each brownie truffle into pistachio cream, then roll in crushed pistachios and place on parchment to set.