Ingredients:
180g block dark Nestle chocolate
3 eggs
3/4 cup plain flour
1/4 cup cocoa
cup caster sugar
200g butter
Filling:
120g kataifi pastry
180g jar crunchy pistachio spread
50g tahini
1/4 tsp salt
Topping:
180g bar Nestle dark chocolate
1 tbsp coconut oil
sea salt to sprinkle on top
Dubai Chocolate Brownie
Inspired by Helen Goh’s recipe. You get more value for money than if you buy the chocolate bar - and it’s way more delicious!
Preheat the oven to 175 degrees C fan forced.
Grease and line a 20cm square tin.
Place a metal bowl with 180g of the chocolate and the butter on top of a pan of simmering water and heat till melted.
Stir in the sugar till dissolved.
Take off the heat. Cool slightly, then add the beaten eggs.
Stir through the flour and cocoa and mix well.
Pour into the prepared tin and bake for 27 minutes till glossy on top, but still soft to the touch (don’t overcook - its a brownie, and should be fudgy)
Meanwhile, cut the kataifi pastry into about 2cm pieces and put into a dry frying pan. Put the heat on low and toast till lightly golden brown, stirring frequently. Don’t walk away or it’ll burn! Cool.
In a bowl mix the pastry, pistachio paste, tahini and salt gently till combined.
Spread the kataifi mixture on top of the cooled brownie, smoothing the surface with a spatula.
Put the other bar of chocolate and coconut oil in a metal bowl on top of a pan of simmering water and stir till melted. Pour the chocolate over the kataifi mixture then sprinkle lightly with sea salt.
Chill, then cut into 16 or 20 squares. Yum!