1) Preheat oven to 350°F. Lightly grease a mini muffin tin or line an 8x8 baking pan with parchment paper.

2) In a large mixing bowl, whisk together the cottage cheese and eggs until smooth.

3) Add honey, vanilla, cocoa powder, baking powder, and salt. Mix well until fully combined and thick.

4) Chop the Setton Farms Dark Chocolate Pistachios with Sea Salt and gently fold them into the batter.

5) Pour batter into the prepared pan and smooth evenly, or fill mini muffin cups about three quarters full.

6) Bake 20 to 25 minutes for mini brownie bites or 25 to 30 minutes for an 8x8 pan. Brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs.

7) Let cool completely before removing from pan and slicing for the best fudgy texture.