Preheat and prepare the pan

• Preheat the oven to 175 °C (350 °F).
• Line an 8x8 inch pan with baking paper.

Melt butter and chocolate

• Melt the butter with the dark chocolate over low heat.
• Stir in the cocoa powder and let cool slightly.

Whip eggs and sugars

• Whip the eggs, egg yolk and sugars until pale and fluffy.

Combine wet ingredients

• Add the vanilla and salt.
• Slowly pour in the melted chocolate mixture while stirring.

Fold in the dry ingredients

• Fold in the almond flour, gluten-free flour and cornstarch.
• Add the espresso powder and chocolate chips if using.

Bake the brownie

• Pour the batter into the pan and tap gently to level.
• Bake until the center is just set.

Cool the brownie

• Cool at least 1 hour, or chill for cleaner slices.

Make the kataifi topping

• Cook the kataifi with the butter over medium heat until golden.
• Turn off the heat and mix in the pistachio cream.

Make the ganache

• Melt the dark chocolate, heavy cream and butter over low heat.
• Stir until smooth.

Assemble

• Spread the kataifi crust evenly over the cooled brownie.
• Pour the ganache over the kataifi layer.

Chill and slice

• Chill for clean slices and a chewier texture.
• Slice and enjoy the chewy-crunchy-creamy layers.