This is probably the longest lasting trend ever, but I am not surprised. I always loved the combination of pistachios and chocolate, but adding that crunchy texture from kataifi pastry takes the dessert to another level! I have made the viral chocolate before and loved it, so this time I decided to combine it with a brownie instead and… it was love at first bite!
Ingredients:
Brownie layer:
- 185g unsalted butter
- 230g dark chocolate
- 3 eggs
- 165g granulated sugar
- 70g plain flour
- 20g cocoa
- 1 tablespoon vanilla extract
- Pinch of salt
Pistachio layer:
- 85g butter
- 270g kataifi/shredded filo
- 250g pistachio paste (100%)*
see notes at the bottom - 85g white chocolate – melted
- 1,5 teaspoons tahini (optional)
Decoration:
- 75g whipping cream
- 110g milk chocolate
- 40g dark chocolate
- Pistachios – chopped
Instructions:
Brownie layer:
- Preheat your oven to 180C (no fan) and line your 24cm square tin with baking paper.
- Place chopped butter and dark chocolate in a saucepan over a low/medium heat. Let these melt whilst stirring from time to time. You don’t want your chocolate to stick to the bottom of the pan. Once melted leave to cool while you work on the next step.
- Add the eggs, sugar and vanilla extract into a bowl and whisk them together for a minute or two until it all becomes light in colour and fluffy.
- Slowly pour your cooled chocolate mixture into the eggs whilst combining gently with a hand whisk.
- Sift in the flour, cocoa and a pinch of salt then slowly incorporate until combined using a spatula.
- Pour your brownie mixture into the prepared tin and even it out.
- Bake for about 21 minutes.
- Take the brownie out of the oven and let it cool.
Pistachio layer:
- Prepare the kataifi/filo pastry by chopping it into smaller pieces – about 2cm long.
- Place butter in a pan and let it melt.
- Add the kataifi into the pan, toast and stir until it turns crispy and a beautiful golden-brown colour. Transfer to a big bowl and let it cool for a few minutes.
- Melt the white chocolate.
- Combine thoroughly the crispy filo, white chocolate, tahini & the 100% pistachio paste then spread it evenly on top of the cooled brownie.
- Prepare the chocolate ganache by placing the cream in a small saucepan and bringing it to a boil. Place both of the chocolates in a bowl and then pour the hot cream over them. Let it sit for a few minutes before stirring until smooth.
- Pour the chocolate ganache on top of the pistachio layer, even it out and decorate with chopped pistachios.
- Place in the fridge for about 20mins to let it set a little.
* Pistachio paste notes:
I like to use salted pistachios and I use them to make my own pistachio paste, but you may prefer to use unsalted ones. It’s so easy to make your own: place the pistachios in a pan, roast them for a few minutes and then transfer them to a food processor, add a tablespoon of neutral oil and blend until it turns into a smooth consistency. Make sure to scrape the sides every now and then and be patient. 😉
In case you can’t buy/make your own pistachio paste, you can swap it for pistachio cream instead, but you might need to remove the white chocolate out of the recipe as pistachio cream is a lot sweeter than the 100% pistachio paste (no sugar at all in those). You want to make sure to use a good quality pistachio cream. The ones with sugar as the first ingredient don’t tend to be the best ones to use. You should look for the ones where they have at least 45% pistachios and they’re listed as the main ingredient! But I’d highly recommend using the 100% paste if you can.
Happy baking!
If you make them, don’t forget to tag @pinchofbakinglove on Instagram. I would love to see them!
