Ingredients
Equipment
Method
Phase 1: Crafting the Brownie Base
- Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, allowing an overhang on the sides. Lightly spray the parchment paper with cooking spray and set it aside.
- Cut your unsalted butter into pieces. In a microwave-safe bowl, combine the butter and 2 tablespoons of good quality semi-sweet chocolate chips. Melt them in 30-second increments, stirring well after each burst, until smooth.
- Return the melted butter and chocolate mixture to the stovetop in a light-colored saucepan over medium-low heat. Continue to cook, stirring constantly, until the butter turns a beautiful golden-brown color and emits a rich, nutty aroma. Be careful not to burn it.
- Transfer the browned butter mixture back to your mixing bowl. Stir in the granulated sugar and brown sugar until well combined. Next, mix in the eggs one at a time, ensuring each egg is fully incorporated. Finally, stir in the vanilla extract.
- Add the sea salt or kosher salt and cocoa powder to the wet mixture, stirring until almost fully incorporated. Then, sift in the all-purpose flour. Using a spatula, gently fold the flour into the batter until there are just no more flour streaks visible. Do not overmix! Gently fold in the remaining 1/3 cup of semi-sweet chocolate chips.
- Spread the brownie batter evenly into your prepared pan. Bake for 23-25 minutes. The brownies are done when the edges are set and the middle is no longer jiggly. Do not overbake.
- Remove the brownie pan from the oven and place it on a wire rack to cool slightly while you prepare the next layer.
Phase 2: Preparing the Pistachio Cream/Kataifi Layer
- While the brownies are baking or cooling, melt 1½ tablespoons of butter in a large skillet with high sides over medium heat. Add the chopped and separated kataifi. Cook, stirring often, for about 10 minutes, until the kataifi is beautifully golden brown and crispy. Set it aside on a plate to cool completely.
- In a separate bowl, combine the ¾ cup pistachio cream, 1 tablespoon tahini, and a pinch of salt. Mix until the mixture is completely smooth and creamy.
- Once the toasted kataifi has cooled, stir it into the pistachio cream mixture. Spread this delicious pistachio-kataifi layer evenly over the slightly warm brownie base. Gently press the layer down to ensure good adhesion.
Phase 3: The Decadent Chocolate Layer & Drizzle
- In a microwave-safe bowl (or a double boiler on the stovetop), combine 1 cup of chocolate chips and 6 tablespoons of butter. Melt them together, stirring frequently. If using a microwave, heat in short 20-second bursts, stirring vigorously after each, until smooth and glossy.
- Once melted, pour the chocolate mixture evenly over the pistachio/kataifi layer. Use a knife or spatula to spread it smoothly to the edges, creating a pristine chocolate topping.
- For the signature pistachio lines, transfer about 2 tablespoons of pistachio cream into a squeeze bottle or a small storage bag with a corner snipped off. If the cream feels too thick to drizzle easily, warm it in the microwave for just 10-14 seconds to loosen it up. Create elegant lines across the chocolate topping.
- Place the brownies in the refrigerator for at least 1 hour, or until the chocolate layer is completely firm and set. You can chill them for up to 4 hours or even overnight for the best results.
- Once the brownies are thoroughly chilled and the chocolate is firm, take them out of the fridge. For the cleanest cuts, use a large, sharp knife, making quick, firm cuts. Wipe the blade with a paper towel after each slice to prevent smudging and achieve those perfect, distinct layers.
Nutrition
Notes
For perfect fudginess, avoid overmixing the brownie batter and do not overbake. To ensure layers adhere well, apply the pistachio-kataifi layer while the brownie base is still slightly warm and press firmly. For clean slices, make sure brownies are thoroughly chilled and use a sharp, clean knife, wiping it after each cut. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 2-3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.