Instructions:

Irish Cream Whipped Cream:

• Small pieces of white chocolate should be broken apart. Bring the whipping cream to a boil, then drain it through a fine sieve.
• Warm whipping cream is poured over chocolate, then Baileys Irish Cream is added and whisked together with a hand whisk.
• Refrigerate the cream overnight after covering it with plastic film.

Caramelize Pistachios:

• Heat the sugar in the pan over medium heat until it has caramelized.
• Pistachios should be placed on parchment paper and allowed to cool before being cut into bite-sized pieces.

Brownies:

• Preheat the oven to 340° F and butter side of a brownie pan.
• Divide the dark chocolate into pieces and heat for a few seconds with the butter.
• In the bowl of a stand mixer, beat together the brown sugar and eggs for about 2 minutes.
• Mix in the chocolate mixture, sifted flour, cacao powder, and salt until fully combined.
• Pistachios that have been caramelized should be folded into the batter.
• Cool for 30 minutes in the pan before inverting onto a wooden board lined with parchment paper and cool on a wire rack.

Decorate the Brownies:

• If required, use a serrated knife to sprinkle pistachios on top of each brownie and brush with apricot preserves.
• Using an electric mixer, whip the cream until firm peaks form.
• Fill a pastry bag with the cream and use the piping tip to adorn the top.