Baking Instructions

• Position a rack in the middle of the oven and preheat to 325°F. Coat a 9" x 9" baking dish with cooking spray and line it with parchment paper, leaving some hanging over on two sides.
• In a large bowl, mix the brownie batter according to the instructions on the package. Pour the mixture into the prepared dish and spread the top evenly.
• Bake the brownies for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool.
• In a large skillet over medium-low heat, melt the butter. Add the kataifi and cook, stirring frequently. Reduce the heat if the kataifi starts to darken too much. Cook until it turns a deep golden color, about 15 to 18 minutes, then take it off the heat.
• Stir in the tahini and 1 1/4 cups plus 2 tablespoons of the pistachio cream. Let this mixture cool while the brownies bake and cool. Once cooled, spread the kataifi mixture over the brownies.
• Place the chocolate chips in a medium heatproof bowl. In a medium pot, heat the cream over medium heat until it lightly bubbles around the edges. Pour the hot cream over the chocolate and let it sit for 2 minutes, then whisk until fully melted and smooth.
• Pour the ganache over the kataifi layer. Drizzle the remaining 2 tablespoons of pistachio cream over the ganache and use a toothpick to create swirls without disturbing the kataifi. Top with chopped pistachios.
• Lift the brownies out of the dish using the parchment overhang and place them on a cutting board. Cut into squares.