Ingredients
Scale
Brownie Base
- 1 cup dark or semi-sweet chocolate chips
- ½ cup unsalted butter
- 2 eggs
- ½ cup sugar
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
Toppings:
- ¼ cup pistachio butter or pistachio cream
- 1 cup kataifi pastry (or shredded phyllo, toasted)
- 2 tbsp tahini or melted white chocolate (optional)
- ¼ cup crushed pistachios
- Edible gold flakes (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter and chocolate, stir until smooth.
- Add sugar, eggs, vanilla, and salt.
- Fold in flour until fully combined.
- Pour batter into a greased 8×8 pan and bake for 20–25 min.
- Toast kataifi in a skillet with a bit of butter until golden.
- Once brownie is cool, spread pistachio cream on top.
- Sprinkle kataifi, drizzle tahini or white chocolate, and add pistachios + gold flakes.
- Chill 30 min, then slice and serve.
Notes
You can skip the kataifi and use chopped nuts or cookie crumbs instead. For a vegan version, use plant-based butter, flax eggs, and vegan chocolate.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baked
- Cuisine: Middle Eastern Inspired
Nutrition
- Calories: 230
- Sugar: 17 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg