Preheat and prepare the pan

• Preheat the oven to 170 °C.
• Line a baking pan with parchment paper.

Brown the butter

• Melt the unsalted butter in a saucepan over medium heat.
• Cook until golden and nutty, then set aside.

Melt the chocolate

• Melt the chopped chocolate in the microwave in short bursts until smooth.
• Stir in the browned butter and let cool slightly.

Whisk the eggs and sugar

• In a separate bowl, whisk the sugar and eggs until light and fluffy.

Combine the batter

• Add the chocolate butter mixture to the eggs and sugar and whisk until fully combined.
• Fold in the flour, cocoa powder and salt until just incorporated.

Bake the brownie

• Pour the batter into the prepared pan and smooth the top.
• Bake for 22 minutes.
• Let cool completely in the pan.

Toast the kunafa

• Melt the butter in a pan over medium heat.
• Add the finely chopped kunafa pastry and cook, stirring often, until golden and crisp.
• Let cool slightly.

Make the kunafa filling

• Mix the toasted kunafa pastry with the pistachio cream until fully combined.
• Spread evenly over the cooled brownie.

Chill the layer

• Place the pan in the fridge to set.

Make 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.

Top and refrigerate

• Pour the ganache over the pistachio-kunafa layer and spread evenly.
• Refrigerate, ideally overnight, or at least 1 hour before slicing.