Dubai Chocolate Brownies

Steps

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1. 1
   Whisk the melted butter and sugar together until glossy, then add the eggs, vanilla, and instant coffee mixture, mixing until smooth.
   ▶ ≈0:13
2. 2
   Fold in the flour, cocoa powder, and salt until just combined; the batter will be quite thick, which is normal for a fudgy brownie.
   ▶ ≈0:40
3. 3
   Fold in the chocolate chips, then spread the batter evenly into a lined 8x8-inch baking pan.
   ▶ ≈0:59
4. 4
   Bake at 325°F for 35–40 minutes, until the edges are set but the center is still slightly fudgy. Let cool completely.
   ▶ ≈1:19
5. 5
   Toast the shredded kadayif in butter until golden brown and crisp, then set aside to cool completely.
   ▶ ≈1:25
6. 6
   Soften the pistachio cream slightly, reserve a couple tablespoons, then mix the rest with the toasted kadayif.
   ▶ ≈1:43
7. 7
   Spread the kadayif-pistachio mixture evenly over the cooled brownies, pressing gently until level.
   ▶ ≈1:56
8. 8
   Melt the chocolate chips with the heavy cream to make a ganache, then pour it evenly over the top.
   ▶ ≈2:08
9. 9
   Dollop the reserved pistachio cream on top and swirl decoratively; optionally sprinkle with toasted chopped pistachios.
   ▶ ≈2:21
10. 10
    Let the brownies set for a few hours before slicing and serving.
    ▶ ≈2:28