Chocolate Pistachio Dream Bar

210 mins
Serves 16
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Directions

  1. 1Make the ganache by combining butter and dark chocolate.
  2. 2Make the ganache by combining butter and dark chocolate.
  3. 3Make the ganache by combining butter and dark chocolate.
  4. 4Add cocoa powder and instant coffee powder to the ganache.
  5. 5Add cocoa powder and instant coffee powder to the ganache.
  6. 6Add cocoa powder and instant coffee powder to the ganache.
  7. 7In a new mixing bowl, crack eggs.
  8. 8In a new mixing bowl, crack eggs.
  9. 9In a new mixing bowl, crack eggs.
  10. 10Add white and brown sugar and vanilla extract to the eggs.
  11. 11Add white and brown sugar and vanilla extract to the eggs.
  12. 12Add white and brown sugar and vanilla extract to the eggs.
  13. 13Whip until light and fluffy.
  14. 14Whip until light and fluffy.
  15. 15Whip until light and fluffy.
  16. 16Add the chocolate ganache and mix.
  17. 17Add the chocolate ganache and mix.
  18. 18Add the chocolate ganache and mix.
  19. 19Add a pinch of salt.
  20. 20Add a pinch of salt.
  21. 21Add a pinch of salt.
  22. 22Sift flour and cocoa powder.
  23. 23Sift flour and cocoa powder.
  24. 24Sift flour and cocoa powder.
  25. 25Mix again.
  26. 26Mix again.
  27. 27Mix again.
  28. 28Add chocolate chips and mix.
  29. 29Add chocolate chips and mix.
  30. 30Add chocolate chips and mix.
  31. 31Transfer the brownie batter to a square brownie pan and level the top using an offset spatula.
  32. 32Transfer the brownie batter to a square brownie pan and level the top using an offset spatula.
  33. 33Transfer the brownie batter to a square brownie pan and level the top using an offset spatula.
  34. 34Bake at 180C for 30 minutes.
  35. 35Bake at 180C for 30 minutes.
  36. 36Bake at 180C for 30 minutes.
  37. 37Shred kataifi with a knife.
  38. 38Shred kataifi with a knife.
  39. 39Shred kataifi with a knife.
  40. 40In a pan, melt butter and toast kataifi until crispy and golden brown in low heat.
  41. 41In a pan, melt butter and toast kataifi until crispy and golden brown in low heat.
  42. 42In a pan, melt butter and toast kataifi until crispy and golden brown in low heat.
  43. 43Transfer to a mixing bowl, cool down for 5 minutes.
  44. 44Transfer to a mixing bowl, cool down for 5 minutes.
  45. 45Transfer to a mixing bowl, cool down for 5 minutes.
  46. 46Add pistachio spread and tahini paste. Mix.
  47. 47Add pistachio spread and tahini paste. Mix.
  48. 48Add pistachio spread and tahini paste. Mix.
  49. 49Add pinch of salt. Mix until the toasted kataifi is fully coated with pistachio cream.
  50. 50Add pinch of salt. Mix until the toasted kataifi is fully coated with pistachio cream.
  51. 51Add pinch of salt. Mix until the toasted kataifi is fully coated with pistachio cream.
  52. 52Spread pistachio kataifi layer on the cooled brownie.
  53. 53Spread pistachio kataifi layer on the cooled brownie.
  54. 54Spread pistachio kataifi layer on the cooled brownie.
  55. 55Melt compound dark chocolate over hot water until fluid.
  56. 56Melt compound dark chocolate over hot water until fluid.
  57. 57Melt compound dark chocolate over hot water until fluid.
  58. 58Pour the melted chocolate on top of the pistachio layer and spread.
  59. 59Pour the melted chocolate on top of the pistachio layer and spread.
  60. 60Pour the melted chocolate on top of the pistachio layer and spread.
  61. 61Add gold flakes as toppings.
  62. 62Add gold flakes as toppings.
  63. 63Add gold flakes as toppings.
  64. 64Chill in the fridge for atleast 3 hours.
  65. 65Chill in the fridge for atleast 3 hours.
  66. 66Chill in the fridge for atleast 3 hours.
  67. 67Cut and serve chilled
  68. 68Cut and serve chilled
  69. 69Cut and serve chilled

Ingredients

  • 145 g butter
  • 145 g butter
  • 145 g butter
  • 115 g dark chocolate
  • 115 g dark chocolate
  • 115 g dark chocolate
  • 10 g cocoa powder
  • 10 g cocoa powder
  • 10 g cocoa powder
  • 0.5 tsp instant coffee powder
  • 0.5 tsp instant coffee powder
  • 0.5 tsp instant coffee powder
  • 3 L eggs
  • 3 L eggs
  • 3 L eggs
  • 180 g white sugar
  • 180 g white sugar
  • 180 g white sugar
  • 55 g brown sugar
  • 55 g brown sugar
  • 55 g brown sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 70 g all-purpose flour
  • 70 g all-purpose flour
  • 70 g all-purpose flour
  • 23 g cocoa powder
  • 23 g cocoa powder
  • 23 g cocoa powder
  • 140 g chocolate chips
  • 140 g chocolate chips
  • 140 g chocolate chips
  • 165 g Kataifi Pastry
  • 165 g Kataifi Pastry
  • 165 g Kataifi Pastry
  • 60 g butter
  • 60 g butter
  • 60 g butter
  • 360 g pistachio spread/paste
  • 360 g pistachio spread/paste
  • 360 g pistachio spread/paste
  • 10 g tahini paste
  • 10 g tahini paste
  • 10 g tahini paste
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 250 g dark chocolate compound
  • 250 g dark chocolate compound
  • 250 g dark chocolate compound
  • 1 gold flakes
  • 1 gold flakes
  • 1 gold flakes

Equipment

ovenmixing bowlwhiskspatulaknifepansquare brownie pan

Tips

  • Use compound chocolate for the topping to prevent it from melting at room temperature.
  • Cook the kataifi in low heat to prevent burning.
  • Chill the bar in the fridge for atleast 3 hours before serving