Pistachio Nougat Brownie

And yet another variation of brownie:) Brownie just happens to be the most desirable dessert in this house. And it is always preferred plain, with no toppings or anything....but I always "spoil" them with added creams, mousses and toppings...strangely enough in the end it is appreciated:)
Sweet and moist brownies with soft nougat layer and crunchy pistachios.
This time I decided to put a layer of soft nougat over them. Some time ago I made nougat cookies and I really liked it's texture. So if you are like me and even your favorite dessert gets makeover every time you bake it...I think you should give these a try. They are really good:)
Brownie:
160g dark chocolate
100g butter
2 eggs
150g sugar
200ml flour
2tb.s. cocoa powder
Melt chocolate with butter. Add all other ingredients and mix thoroughly. Preheat oven to 160C. Bake brownies in 20x20 baking form for about 20-25 minutes.
Soft Pistachio Nougat:
4tb.s. butter
1 cup (200ml) sugar
50ml evaporated milk*( scroll for the recipe)
1,5 cups marshmallow cream* ( scroll for the recipe)
vanilla
200ml cup whole pistachio nuts
Melt butter in a pan and add evaporated milk (or other way around) into butter. Add 1 cup sugar. Heat this mixture on medium heat and stir all the time. After it began to boil cook for 3 minutes. Now add marshmallow cream and vanilla. Stir thoroughly and add pistachios. Pour this mixture onto brownie base. Set it into freezer for 15 minutes or just into the fridge for about 2 hours.
Anybody else is watching Eurovision? Norway is our favorite this year...Man, I'm a eurovision follower!:) Am I?? Make a batch of brownies and happy watching!:)

* Evaporated Milk:
If you can not find it in the store...like me... just boil 250ml of whole milk down to have only 50ml left.
* Marshmallow Cream:
150ml sugar
100ml light corn syrup (or runny honey without strong flavour)
50ml water
0,5 t.s. salt
1-2 drops lemon juice
2 egg whites
vanilla
Boil water, sugar, salt and honey during 10 minutes on medium-low heat.
Start beating egg whites with lemon juice until soft peaks. When syrup is ready add litle by little into egg whites and beat during 8 minutes until very stiff and fluffy. It is ready to be used. This recipe makes about 450-500ml.