Heat the oven to 350F with a rack in the center. Lightly butter a 9-inch square metal baking pan and line it with parchment paper.

In a small saucepan, melt together the butter and sugar over medium heat, stirring until the butter is totally melted and the mixture looks shiny. Turn off the heat.

In a medium-sized mixing bowl, add the eggs, cocoa powder, salt, baking powder, almond extract, and vanilla extract. Using a wooden spoon, stir the mixture until well combined and smooth. It will be thick.

Add the melted butter mixture to the cocoa mixture and stir to combine. It will become glossy and runny.

Add the flour and chocolate chips, and stir to combine. Scrape the batter into the baking pan, and smooth out the top.

Take the piping bag or zip-top bag with the praline paste (if using a bag, snip a ¼-inch hole in one corner), and pipe parallel lines of praline paste across the surface of the brownies, about ½ inch apart.

Create a feather design by dragging a toothpick or butter knife through the batter perpendicular to the lines of praline.

Evenly distribute the raspberries over the surface of brownies and sprinkle with the chopped pistachios.

Bake at 350F for 28 to 30 minutes. Let the brownies cool completely.

For the cleanest and easiest cutting, put the room-temperature brownies, still in the pan, into the refrigerator for at least 2 hours.

Run a butter knife or offset spatula around the edge of the pan. Using the parchment paper as a sling, carefully remove the brownies from the pan, place them on a cutting board, and slice with a large chef’s knife.