Prepare the pistachio filling

• Mix the pistachio cream with the shredded kataifi pastry and chopped pistachios.
• Set aside.

Melt the chocolate and butter

• Melt the dark chocolate with the butter in a saucepan over low heat until smooth.
• Remove from the heat and let cool slightly.

Make the brownie batter

• Whisk the eggs with the sugar until pale and slightly thickened.
• Stir in the melted chocolate mixture.
• Fold in the sifted flour, cocoa powder and salt until just combined.

Assemble in the dish

• Pour half of the brownie batter into the lined baking dish.
• Spread the pistachio filling over the batter.
• Cover with the remaining batter.

Bake the brownie

• Bake at 180 °C until the top is set and the center is still fudgy.
• Let cool completely in the dish before slicing.