Directions

1. Start by making the brownie layer. Melt the dark chocolate and butter together in the microwave using 30-second blasts. Stir between each blast till melted. Set aside to cool

2. Whisk your light brown sugar, caster sugar, and eggs together for a couple of minutes until everything is all mixed into a thick, pale, mousse-like texture

3. Pour the melted butter and chocolate mix into the egg and sugar mix and combine till fully incorporated

4. Sieve in your flour and cocoa powder. Gently stir through until it’s all mixed

5. Pour the brownie batter into a lined 9” x 9” square tin, smoothing out to all corners and sides

6. Bake in a preheated 170°C fan oven for 30 minutes. Leave to cool

7. Next, make the kunafa middle layer. Chop up the kadayif into small strands. In a large frying pan, add butter on medium/high heat. Melt it down then add the pastry strands on top. Fry the pastry until it turns golden. Pour into a bowl and leave to cool down for 15 minutes

8. Heat the Black Milk Pistachio Cream for 30 seconds in the microwave, then pour on top of the cooled pastry and mix till fully coated. Carefully spoon on top of the brownie once cooled, spreading out into an even layer on top

9. To make the ganache, heat the double cream and chocolate in a bowl using 30-second blasts in the microwave stirring between each blast until all the chocolate is melted and runny. Pour this on top of the pastry layer and smooth this out evenly on top

10. Melt the Black Milk Pistachio Cream in the microwave for 30 seconds, then drizzle on top of the ganache and skewer through with a toothpick to make pretty designs

11. Set in the fridge for a minimum of 4 hours, but ideally overnight. Cut up and enjoy!