Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup melted butter
- ½ cup milk
- 1 tsp vanilla extract
- ¾ cup shelled pistachios, roughly chopped
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease and line a 9×5 loaf pan with parchment.
- Whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
- Combine wet and dry ingredients, stirring just until no dry streaks remain.
- Fold in chocolate chips and pistachios, reserving a small handful of each.
- Pour batter into the pan and scatter reserved chocolate chips and pistachios on top.
- Bake 55–65 minutes, tenting with foil at 40 minutes if browning too fast.
- Check doneness with a toothpick — it should come out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- Cool completely before slicing to avoid a gummy interior.
Notes
Add a moisture boost. Replacing 2 tablespoons of milk with sour cream or Greek yogurt keeps the interior noticeably softer and adds a subtle richness.