Pistachio Brownie

Brownie layer

• 6 Tbsp (85 g) unsalted butter, cubed

• 2 Tbsp + 2 tsp neutral oil (canola, vegetable, avocado, etc.)

• 1 cup (200 g) granulated sugar

• ½ tsp salt

• ⅔ cup (56 g) unsweetened cocoa powder

• 2 large eggs, room temp

• 1 tsp vanilla extract

• ½ cup (60 g) all-purpose flour

Pistachio filling (Absolutely Nuts)

• ½ cup Absolutely Nuts 20% Pistachio Cream

• ½ cup Absolutely Nuts 100% Pistachio Paste

• 3 cups (120 g) kataifi, cut small (¼–½ inch pieces)

• 3 Tbsp unsalted or salted butter

Milk chocolate ganache (unchanged)

• 7 oz (198 g) milk chocolate bar, finely chopped

• ⅓ cup + 1 Tbsp (90 g) heavy cream

Optional dark chocolate ganache (instead of milk)

• 7 oz (198 g) chocolate

• ¾ cup + 2 Tbsp (198 g) heavy cream

Ultra-Summarised Steps

1. Prep pan & oven

• Preheat oven to 325°F (163°C).

• Line an 8x8 inch pan with parchment (with overhang for easy lifting).

2. Make brownie batter

• In a saucepan, melt butter + oil + sugar + salt over medium-low.

• Take off the heat, whisk in cocoa powder.

• Whisk in vanilla, then eggs one by one until the mixture is thick and glossy.

• Fold in flour just until combined.

3. Bake brownies

• Spread batter in the prepared pan.

• Bake 19–22 minutes, until just set (you want fudgy, not dry).

• Cool completely (room temp or in the fridge).

4. Make pistachio–kataifi filling (with Absolutely Nuts)

• Chop kataifi into small ¼–½ inch pieces.

• In a pan, toast kataifi + butter over medium-low, stirring often, until golden and crispy (about 12–15 minutes).

• Turn off the heat and immediately stir in:

• Absolutely Nuts 20% Pistachio Cream

• Absolutely Nuts 100% Pistachio Paste

• Mix until the kataifi is fully coated and forms a sticky, chunky pistachio layer.

• (Optional) Reserve 1–2 Tbsp of the 20% cream for swirling on top later.

• Spread this pistachio–kataifi mixture evenly over the cooled brownie base and press gently.

5. Make ganache & top

• Heat heavy cream just to a simmer, then pour over chopped chocolate in a bowl.

• Let sit 4–5 minutes, then stir until smooth and shiny.

• Pour and spread ganache over the pistachio layer.

• Optional: drizzle the reserved 20% Pistachio Cream in thin lines over the ganache and swirl with a toothpick/knife.

• Sprinkle finely chopped pistachios on top for extra texture and visual “pistachio signal.”

6. Chill & slice

• Chill 30–45 minutes (or until the ganache is set enough to slice cleanly).

• Lift out with the parchment, cut into squares, and serve.