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Decadent Chocolate Brownies with Kataifi, Pistachio Cream, and Tahini Drizzle Recipe

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4.2 from 14 reviews

These decadent chocolate brownies feature a unique twist with a crispy kataifi layer and a luscious pistachio-chocolate ganache topping. Moist and rich, they combine classic cocoa flavors with nutty tahini and pistachio cream for an indulgent dessert perfect for any occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

Brownie Batter

  • 1 stick unsalted butter (melted)
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 1 Tbsp milk (preferably whole)
  • 2 large eggs
  • 1 tsp vanilla extract

Kataifi Layer

  • 6 Tbsp unsalted butter
  • 10 oz kataifi (chopped into ½ inch pieces, about 5 cups)
  • 2 Tbsp tahini (for drizzling)

Ganache and Topping

  • 1½ cups pistachio cream (divided)
  • 2 cups milk chocolate chips
  • ⅔ cup heavy cream
  • Crushed pistachios (for topping)

Instructions

  1. Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease or line your baking pan to ensure the brownies don’t stick after baking.
  2. Make Brownie Batter: In a large bowl, whisk together the melted butter, unsweetened cocoa powder, granulated sugar, milk, and brown sugar until the mixture is smooth. Beat in the eggs and vanilla extract until fully incorporated. Set the batter aside for later use.
  3. Prepare Kataifi Layer: In a small pan, melt 6 tablespoons of unsalted butter over low heat. Toss the chopped kataifi with the melted butter until it is evenly coated. This will help create a crispy layer inside the brownies.
  4. Layer Batter and Kataifi: Spread half of the brownie batter evenly into the prepared baking pan. Then evenly sprinkle the butter-coated kataifi over the batter layer. Drizzle 2 tablespoons of tahini delicately over the kataifi to add a subtle nutty flavor.
  5. Add Remaining Batter: Carefully spread the remaining half of the brownie batter over the kataifi, ensuring the layered effect remains intact.
  6. Bake the Brownies: Place the pan in the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Remove from the oven and allow to cool slightly in the pan.
  7. Prepare Chocolate Pistachio Ganache: In a small saucepan, gently heat the heavy cream over low heat until warm but not boiling. Pour the warm cream over the milk chocolate chips in a bowl, and let sit for 2-3 minutes. Stir until smooth and creamy. Then, stir in half of the pistachio cream until fully combined.
  8. Top the Brownies: Spread the chocolate-pistachio ganache evenly over the slightly cooled brownies. Next, drizzle the remaining pistachio cream delicately on top to create a beautiful marbled effect. Sprinkle crushed pistachios over the ganache as a final garnish if desired.
  9. Set and Serve: Allow the brownies to sit for 10-15 minutes so the topping can set slightly. Slice into 12 servings and serve warm for the best texture and flavor experience.

Notes

  • Ensure the kataifi is evenly coated with butter to achieve a crispy texture in the brownies.
  • You can substitute whole milk with low-fat milk if preferred, but whole milk adds richness.
  • Mix the ganache gently to avoid incorporating air bubbles for a smooth finish.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, substitute butter with vegan margarine and use dairy-free chocolate chips and cream alternatives.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/decadent-chocolate-brownies-with-kataifi-pistachio-cream-and-tahini-drizzle-recipe/