Directions
- 1Make the ganache by combining butter and dark chocolate.
- 2Add cocoa powder and instant coffee powder to the ganache.
- 3In a new mixing bowl, crack eggs.
- 4Add white and brown sugar and vanilla extract to the eggs.
- 5Whip until light and fluffy.
- 6Add the chocolate ganache and mix.
- 7Add a pinch of salt.
- 8Sift flour and cocoa powder.
- 9Mix again.
- 10Add chocolate chips and mix.
- 11Transfer the brownie batter to a square brownie pan and level the top using an offset spatula.
- 12Bake at 180C for 30 minutes.
- 13Shred kataifi with a knife.
- 14In a pan, melt butter and toast kataifi until crispy and golden brown in low heat.
- 15Transfer to a mixing bowl, cool down for 5 minutes.
- 16Add pistachio spread and tahini paste. Mix.
- 17Add pinch of salt. Mix until the toasted kataifi is fully coated with pistachio cream.
- 18Spread pistachio kataifi layer on the cooled brownie.
- 19Melt compound dark chocolate over hot water until fluid.
- 20Pour the melted chocolate on top of the pistachio layer and spread.
- 21Add gold flakes as toppings.
- 22Chill in the fridge for atleast 3 hours.
- 23Cut and serve chilled
Ingredients
- 145 g butter
- 115 g dark chocolate
- 10 g cocoa powder
- 0.5 tsp instant coffee powder
- 3 L eggs
- 180 g white sugar
- 55 g brown sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 70 g all-purpose flour
- 23 g cocoa powder
- 140 g chocolate chips
- 165 g Kataifi Pastry
- 60 g butter
- 360 g pistachio spread/paste
- 10 g tahini paste
- 1 pinch salt
- 250 g dark chocolate compound
- 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
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