Dubai Chocolate Brownie with Kunafa Pistachio Filling

Ingredients

• 1180 g caster sugar(180g)
• 22 eggs(100g)
• 3113 g unsalted butter (for browning)(113g)
• 4170 g chopped chocolate(170g)
• 580 g plain flour(80g)
• 63 tablespoon cocoa powder(18g)
• 70.5 teaspoon salt(3g)
• 8260 g kunafa pastry (finely chopped)(260g)
• 92 tablespoon unsalted butter (for toasting kunafa)(28g)
• 10320 g pistachio cream(320g)
• 11120 g double cream(120g)
• 12100 g milk chocolate (chopped)(100g)

Instructions

1. 1Preheat the oven to 170°C and line a baking pan with parchment paper.
2. 2Brown 113g of unsalted butter in a saucepan until golden, then set aside.
3. 3Melt the chopped chocolate in the microwave in short bursts until smooth, then stir in the browned butter and let cool slightly.
4. 4In a separate bowl, whisk the caster sugar and eggs until light and fluffy.
5. 5Add the chocolate butter mixture to the eggs and sugar, and whisk until fully combined.
6. 6Fold in the plain flour, cocoa powder, and salt until just incorporated.
7. 7Pour all of the brownie batter into the prepared pan, smooth the top, and bake for 22 minutes. Let cool completely in the pan.
8. 8In a pan over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped kunafa pastry and cook, stirring often, until golden and crisp. Let cool slightly.
9. 9Mix the toasted kunafa pastry with the pistachio cream until fully combined, then spread evenly over the cooled brownie.
10. 10Place the pan in the fridge for about 30 minutes to set.
11. 11For the ganache, place the double cream and chopped milk chocolate in a microwave-safe bowl. Heat in short bursts, stirring in between, until melted and glossy.
12. 12Pour the ganache over the pistachio-kunafa layer, spread evenly, and refrigerate, ideally overnight, or at least 1 hour before slicing.
13. 13Slice and serve.