Ingredients
- Cooking spray
- 1 (18- to 20-oz.) box chocolate brownie mix (such as Ghirardelli), 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 c. pistachio cream (from 2 [7-oz.] jars), divided
- 2 c. (340 g.) milk chocolate chips
- 1/2 c. heavy cream
Directions
- Arrange a rack in center of oven; preheat to 325°. Spray a 9" x 9" baking dish with cooking spray, then line with parchment, leaving an overhang on 2 opposite sides.
- In a large bowl, prepare brownie mix according to package instructions. Transfer to prepared dish; smooth top.
- Bake brownies until a tester inserted into the center comes out with a couple moist crumbs attached, 35 to 40 minutes. Let cool.
- Meanwhile, in a large skillet over medium-low heat, melt butter. Add kataifi and cook, stirring often and reducing heat to medium-low if kataifi darkens too quickly, until deep golden in color, 15 to 18 minutes. Remove from heat.
- Fold in tahini and 1 1/4 cups plus 2 Tbsp. pistachio cream. Let cool while brownies are baking and cooling. Spread kataifi mixture over cooled brownies.
- Place chocolate in a medium heatproof bowl. In a medium pot over medium heat, heat cream until it begins to gently bubble around edges of pan. Pour over chocolate, let sit 2 minutes, then whisk until melted and smooth.
- Pour ganache over kataifi mixture. Using a spoon, drizzle remaining 2 Tbsp. pistachio cream over ganache. Using a toothpick, create swirls throughout, trying not to disturb kataifi layer. Sprinkle with pistachios.
- Using parchment overhang, lift out brownies and transfer to a cutting board. Cut into squares.
Recipe from Delish.