Preheat the oven

• Preheat the oven to 175 °C and prepare the baking pan.

Melt the chocolate and butter

• Melt the dark chocolate and browned butter together in the microwave in 30 second bursts.
• Leave to cool slightly.

Whisk the eggs and sugar

• Whisk the eggs with the caster sugar and light brown sugar until thick and mousse-like.

Make the brownie batter

• Fold the chocolate mixture into the whisked eggs.
• Sift in the flour and cocoa powder and fold until just combined.

Bake the brownie

• Pour all of the batter into the prepared pan and spread evenly.
• Bake for about 22 minutes, then 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.

Add the pistachio-kunafa layer

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

Finish and chill

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