Dubai Chocolate Brownie

Ingredients:

For the Brownie Base:

113 gm unsalted butter ( for browning)

170 gm chopped chocolate

180 gm ( 3/4 cup + 2 tbsp) caster sugar

2 eggs

80 gm ( 2/3 cup) plain flour

3 tbsp cocoa powder

1/2 tsp salt

For the Kunafa Filling:

2 tbsp unsalted butter

260 gm kunafa pastry, finely chopped

320 gm pistachio cream

For Chocolate Ganache:

100 gm milk chocolate, chopped

120 ml fresh cream

Preparation:

1. Preheat the oven to 180 degree celcius and line an 8x8 inch baking pan with baking paper.
2. In a saucepan, brown 113 gm butter until golden and keep it aside.
3. Melt the chopped chocolate in the microwave until smooth and then stir in the browned butter and let cool slightly.
4. In another bowl, whisk the sugar and eggs until light and fluffy.
5. Add the chocolate - butter mixture to the eggs and sugar, and whisk until fully combined.
6. Add the plain flour, cocoa powder and salt and fold in until just incorporated.
7. Then pour the brownie batter into the prepared pan and smooth the top.
8. Bake in the preheated oven for 20-22 minutes or until a skewer inserted at the centre of the brownie comes out clean. Let it cool completely in the pan.
9. For the kunafa filling, melt 2 tbsp of butter in a pan over medium flame.
10. Add the finely chopped kunafa pastry and saute / toast until golden and crisp, stirring continuously. Let it cool slightly.
11. Then mix the the toasted kunafa pastry with the pistachio cream until fully combined.
12. Spread this kunafa filling evenly over the cooled brownie and place the baking pan in the fridge for about 30 minutes to set.
13. For the ganache, add the cream and chopped milk chocolate in a microwave-safe bowl and heat in short bursts, stirring in between, until melted and glossy.
14. Pour the ganache over the pistachio-kunafa layer and spread evenly and refrigerate overnight or at least for 4-5 hours.
15. Drizzle pistachio cream on top and cut into slices and serve...