Description
Rich and creamy chocolate brownies with a delightful twist of kataifi and pistachio cream, perfect for any occasion.
Ingredients
Scale
- Cooking spray
- 1 (18- to 20-oz.) box chocolate brownie mix, plus ingredients called for on box
- 6 Tbsp. unsalted butter
- 10 oz. kataifi, chopped into 1/2” pieces (about 5 cups)
- 3 Tbsp. tahini
- 1 1/2 cups pistachio cream (from 2 [7-oz.] jars), divided
- 2 cups (340 g) milk chocolate chips
- 1/2 cup heavy cream
Instructions
- Arrange a rack in the center of the oven and preheat to 325°F.
- Spray a 9″ x 9″ baking dish with cooking spray and line with parchment paper, leaving overhang on two opposite sides.
- Prepare the brownie mix according to package instructions in a large bowl.
- Transfer the brownie batter to the prepared dish and smooth out the top.
- Bake the brownies until a tester inserted into the center comes out with a couple moist crumbs, about 35 to 40 minutes.
- Let the brownies cool in the baking pan.
- Meanwhile, in a large skillet over medium-low heat, melt the butter.
- Add the chopped kataifi and cook, stirring often, until deep golden, about 15 to 18 minutes.
- Remove from heat and fold in the tahini and 1 1/4 cups plus 2 Tbsp. of pistachio cream.
- Once the brownies are cooled, spread the kataifi mixture evenly over them.
- Place the chocolate chips in a medium heatproof bowl.
- In a medium pot over medium heat, warm the heavy cream until gently bubbling around the edges.
- Pour the warm cream over the chocolate and let sit for about 2 minutes, then whisk until melted and smooth.
- Pour the ganache over the kataifi mixture and smooth it out.
- Drizzle the remaining 2 Tbsp. of pistachio cream over the ganache.
- Use a toothpick to create swirls, being careful not to disturb the kataifi layer.
- Sprinkle with chopped pistachios.
- Lift the brownies out of the pan using the parchment overhang and transfer to a cutting board.
- Cut into squares and enjoy!
Notes
For a healthier twist, consider using low-sugar brownie mix or substituting butter with coconut oil. Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: brownies, chocolate dessert, family recipe, Middle Eastern dessert