Inspired by the currently on-trend Dubai chocolate bar, this brownie has a fudgy chocolate base, a centre comprising delicately crunchy kataifi pastry that’s bound together by luscious pistachio cream and tahini and a thin, chocolate topping to finish. A textural treat in every bite, the brownies are both elegant and indulgent, irresistible as a snack with a cup of tea or served as a luxurious dessert.
Ingredients
FOR THE BROWNIES
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150g unsalted butter
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150g dark chocolate (about 70 per cent cocoa mass), roughly chopped
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100g plain flour
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15g cocoa powder tsp fine sea salt
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2 large eggs
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200g caster sugar
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1 tsp vanilla extract
FOR THE PISTACHIO FILLING
FOR THE TOPPING
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150g dark chocolate (about 70 per cent cocoa mass), roughly chopped
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1 tbsp coconut oil
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large pinch of flaky sea salt
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cocoa powder, to dust
Method
For the brownies
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Step 1
Put the butter and chocolate in a medium heatproof bowl and place the bowl on top of a medium saucepan of simmering water, making sure the base of the bowl is not touching the water. Allow the butter and chocolate to melt, then gently stir to combine. Remove the bowl from the heat and set aside to cool until tepid.
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Step 2
Combine the flour, cocoa powder and salt in a small bowl and set aside.
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Step 3
Line the base and sides of a 20cm-square cake tin with baking paper and preheat the oven to 150C fan-forced (170C conventional).
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Step 4
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and beat with the whisk on medium-high speed until light and airy (about 5 minutes). Reduce the speed to its lowest setting and add the melted butter and chocolate. Mix gently until almost combined, then remove the bowl from the mixer and sift the dry ingredients into the bowl. Using a hand whisk, gently fold to incorporate, then scrape the mixture into the lined cake tin.
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Step 5
Bake for 20-22 minutes – a skewer inserted into the middle of the brownie should come out a little sticky but not wet – and place on a wire rack to cool for 30 minutes.
For the pistachio kataifi layer
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Step 1
To make the pistachio kataifi layer, cut or snip the kataifi pastry into, roughly, 1cm pieces and place in a large, dry frying pan. Over medium-low heat, toast the pastry, stirring regularly, until light golden-brown. Remove from the heat and set aside to cool.
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Step 2
In a medium bowl, combine the pistachio cream, tahini and salt, then add the toasted kataifi pastry. Stir gently until combined, then spread the mixture evenly on top of the cooled brownie (which is still in its tin), smoothing the surface with a small spatula.
For the topping
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Step 1
For the topping, place the chocolate and coconut oil in a small, heatproof bowl and place the bowl on top of a small saucepan of simmering water, again making sure the base of the bowl isn’t touching the water. Stir gently until the chocolate and coconut oil have melted.
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Step 2
Pour the mix over the top of the kataifi pistachio layer. Tilt the pan to ensure the chocolate flows in an even layer, then sprinkle lightly with the flaky sea salt and set aside in a cool place or the fridge to set (about one hour).
To serve
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When ready to serve, use a small sieve to dust a thin layer of cocoa powder on top of the brownie, then slice into neat squares or rectangles.
A note about the pistachio cream: you’ll need the sweetened, creamy variety here, rather than the pure nut paste.
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