Brownie Batter

Pre-heat the oven to 350ºF.

Grease a 9”x9” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.

Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.

Add the granulated sugar to the bowl and whisk until combined

Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.

Along with the final egg, add the vanilla and whisk to combine.

Sift the flour, cocoa powder, and salt together and add it to the bowl.

Add the chopped chocolate, or chocolate chips. Stir to combine.

Bake

Pour the brownie batter on the bottom of the prepared pan.

Bake for about 40 to 45 minutes, until the brownies look set around the edges and on top, and a toothpick comes out clean when inserted in the center.

Pistachio Kataifi Filling

Add the butter to a large frying pan with high sides over medium heat.

Once the butter melts, add the kataifi to the pan and stir to coat.

Continue to cook for a few minutes, always stirring to ensure the kataifi is evenly toasted. It can take anywhere from 8 to 10 minutes, depending on how high the heat is.

Remove from the pan once the pastry is golden brown.

Add the pistachio paste, tahini, and stir to combine. Set aside.

You can even make this ahead and let it sit in the fridge, covered. When ready to use it, let it sit at room temperature or microwave gently just to break it up.

Ganache

Place the chopped chocolate in a heatproof bowl. Make sure the pieces are small so they melt evenly.

Heat the heavy cream in the microwave or a small saucepan just until steaming and barely simmering. Do not boil.

Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes to soften.

Stir until fully melted, smooth, and glossy.

Let the ganache sit for ten minutes to cool down slightly.

Assemble

Once the brownies have cooled down, spread the Pistachio Kataifi filling on top, spreading to the edges.

Pour the ganache on top, smoothing with a spatula.

Place the ½ cup of pistachio paste in the microwave. Microwave for a few seconds at a time, stirring until the paste is pourable.

Pour dollops of the pistachio paste on top of the ganache, and swirl with a knife or spatula.