Dubai Chocolate Brownies - Crispy Baked

Instructions:

1. Preheat oven to 325°F and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk 225g melted butter and sugar vigorously for 2 minutes until the sugar begins to dissolve and a shiny top is guaranteed. Whisk in the eggs and egg yolk until the batter is pale and aerated.
3. Gently fold in the cocoa powder, flour, espresso powder, and sea salt using a spatula until just combined. Do not overmix.
4. Pour the batter into the prepared pan and bake for 22–25 minutes. Remove from oven and allow to cool completely in the pan.
5. While brownies cool, melt 45g butter in a large skillet over medium heat. Add chopped kataifi and toast, stirring constantly, for 8-10 minutes until golden brown and aromatic.
6. In a mixing bowl, combine the toasted kataifi with pistachio cream and tahini. Mix until the pastry is fully coated.
7. Lightly score the top of the cooled brownie base with a fork to help the layers bond. Spread the kataifi mixture evenly over the brownies.
8. Prepare the ganache by heating heavy cream until simmering, then pouring over chocolate chips. Let sit for 5 minutes, then stir until smooth. Pour over the kataifi layer.
9. Chill the pan in the refrigerator for at least 2 hours to set the layers before slicing into 16 squares.