FOR THE BROWNIES:

1. Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out.  Lightly spray the parchment paper with cooking spray and set aside.

2. Cut butter into pieces. In a microwave-safe bowl, combine the butter and 2 tablespoons semi-sweet chocolate chips. Melt in 30-second increments, stirring after each time until the butter and melted chocolate chips become a smooth mixture.

3. Stir in the granulated and brown sugar. Mix in the eggs one at a time, mixing well after each is added. Then stir in the vanilla extract.

4. Add the salt and cocoa powder. Stir in until almost fully incorporated, then sift in the flour and fold together. Do not overmix. Just stir until there are no more flour streaks. Gently fold in 1/3 cup of chocolate chips.

5. Spread evenly into the prepared pan.

6. Bake for 23-25 minutes, until no longer jiggly in the middle and just set. Don’t overbake. It will continue to set as it cools.

7. Remove from the oven and place on a wire rack to cool slightly.

FOR THE PISTACHIO CREAM/KATAFI LAYER:

1. While the brownies are baking, toast the Kataifi- Melt butter in a large skillet with high sides over medium heat. Add kataifi and cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.

2. In a bowl, mix pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.

3. Spread evenly on top of the brownies.

FOR THE CHOCOLATE LAYER:

1. Melt the butter and 1 cup of chocolate chips together until smooth. You can do this on the stovetop over medium heat, stirring often, or in the microwave in short 20-second bursts, stirring each time.

2. Once melted, pour the chocolate over the pistachio/katafi layer and spread it out evenly with a knife or spatula. For the Pistachio Cream Drizzle, use a squeeze bottle or a small storage bag with a corner cut to add the pistachio lines. If the cream feels too thick to drizzle easily, warm it in the microwave for just 10–14 seconds.

Chill the brownies (in the fridge for at least 1 hour, or until the chocolate is firm. They can stay chilled up to 4 hours or even overnight.)

3. Once the brownies are chilled and the chocolate is set, take them out of the fridge and slice them into squares. For the cleanest cuts, use a large, sharp knife, making quick, firm cuts and wiping the blade with a paper towel after each slice. The brownies will keep at room temperature for a few hours, but for the best freshness, store them tightly covered in the refrigerator for up to 5 days.