Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp fine sea salt
  • 1.5 cups (100g) kataifi pastry, finely chopped
  • 2 tbsp unsalted butter, for toasting
  • 1/2 cup (150g) sweetened pistachio cream
  • 1 tbsp tahini
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp pistachios, finely crushed

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Whisk melted butter and sugar vigorously for 2 minutes. Incorporate eggs and vanilla. Gently fold in cocoa, flour, and salt until just combined.
  3. Pour batter into pan and bake for 25 minutes until the center has a slight wobble. Set aside.
  4. In a large non-stick skillet over medium heat, melt 2 tbsp butter. Add chopped kataifi and toast, stirring constantly, for 5 minutes until deep golden brown.
  5. Remove kataifi from heat and stir in pistachio cream and tahini until the pastry is fully coated.
  6. Spread the pistachio-kataifi mixture evenly over the top using an offset spatula.
  7. Heat heavy cream until simmering, pour over remaining chocolate chips, and let sit for 2 minutes before stirring into a smooth ganache. Pour over the crunch layer.
  8. Garnish with crushed pistachios and chill in the refrigerator for at least 1 hour before slicing into 16 squares.