Ingredients
Equipment
Method
FOR THE BROWNIES:
- Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly spray the parchment paper with cooking spray and set it aside.
- Cut the unsalted butter into pieces. In a microwave-safe bowl, combine the butter and 2 tablespoons of semi-sweet chocolate chips. Melt in 30-second increments, stirring well after each time, until smooth. Avoid overheating.
- Stir in both the granulated sugar and brown sugar. Mix in the large eggs one at a time, ensuring each is well combined. Finally, stir in the vanilla extract.
- Add the sea salt or kosher salt and cocoa powder to the wet ingredients, stirring until almost fully incorporated. Sift in the all-purpose flour and gently fold until no flour streaks remain; do not overmix. Gently fold in the remaining 1/3 cup of semi-sweet chocolate chips.
- Spread the brownie batter evenly into your prepared 8x8-inch pan.
- Bake for 23-25 minutes. The brownies are done when the center is just set and no longer jiggly. Do not overbake; they will continue to set as they cool.
- Remove the pan from the oven and place it on a wire rack to cool slightly.
FOR THE PISTACHIO CREAM/KATAIFI LAYER:
- While brownies bake and cool, melt 1½ tablespoons of unsalted butter in a large skillet over medium heat. Add the chopped kataifi and cook, stirring often, until golden brown and crispy (about 10 minutes). Immediately remove from heat and stir in 1 tablespoon of melted white chocolate until evenly coated. Set aside to cool completely.
- In a separate bowl, combine ¾ cup pistachio cream, 1 tablespoon tahini, and a pinch of salt. Mix until smooth. Stir in 1/4 cup of finely ground, roasted pistachios until thoroughly combined. Once cooled, fold the toasted kataifi (now coated with white chocolate) into the pistachio mixture.
- Spread the pistachio/kataifi mixture evenly on top of the slightly cooled brownies. Gently press the layer down to ensure good adhesion.
FOR THE CHOCOLATE LAYER:
- Melt 1 cup chocolate chips and 6 tablespoons unsalted butter together until smooth. This can be done on the stovetop over medium heat (stirring often) or in a microwave-safe bowl in short 20-second bursts (stirring vigorously after each).
- Once melted and smooth, pour the chocolate over the pistachio/kataifi layer and spread it out evenly with a knife or spatula. For a drizzle design, transfer about 2 tablespoons of pistachio cream to a squeeze bottle or a small storage bag with a corner cut. If too thick, warm in the microwave for 10-14 seconds to loosen.
FINAL CHILLING & SLICING:
- Chill brownies in the fridge for at least 1 hour, or until the chocolate topping is completely firm. For best results, chill for 4 hours or overnight. Proper chilling ensures layers set beautifully and allows for clean cuts.
- Once chilled, lift the brownies out of the pan using the parchment paper overhang onto a cutting board. Use a large, sharp knife to slice into squares, wiping the blade after each cut. For best freshness and firm layers, store tightly covered in the refrigerator for up to 5 days.
Nutrition
Notes
Pro Tips for Perfection:
- Don’t Overbake: Brownies continue to set as they cool; pull them out when just set and no longer jiggly.
- Clean Cuts: For professional-looking slices, use a large, sharp knife and wipe the blade after each cut. Ensure brownies are thoroughly chilled.
- Pistachio Cream Consistency: If too thick for drizzling, warm pistachio cream in the microwave for 10-14 seconds.
- Layer Adhesion is Key: Gently press the pistachio/kataifi layer into the brownie base. The white chocolate twist helps adhesion and prevents separation.
- Optimal Layering Temperature: Cool brownies slightly before adding the pistachio layer to improve adhesion without melting.
- Roasted Pistachios: Toast and finely grind your own roasted pistachios for the most vibrant flavor and color.
- Overmixing Brownie Batter: Avoid overmixing to prevent a tough, cakey texture; fold just until no flour streaks remain.
- Overbaking Brownies: This leads to dry, crumbly brownies. Stick to the recommended bake time for fudginess.
- Poor Layer Adhesion: The white chocolate in the kataifi specifically combats this, ensuring stable layers.
- Soggy Kataifi: The white chocolate coating acts as a moisture barrier to preserve crunch.
- Uneven Chocolate Topping: Melt chocolate slowly and evenly, then pour and spread quickly before it sets.