Preheat your oven to 180°C (350°F) and line an 8”x8” baking tin with parchment paper.

In a medium saucepan, melt the unsalted butter, cocoa powder, and vanilla extract over low heat until smooth.

In a separate bowl, whisk together the eggs and caster sugar until frothy, then combine with the melted mixture.

Gently fold in the flour and salt until just incorporated.

Pour the batter into the prepared tin, smoothing the top evenly, and bake for 22-27 minutes until the edges are set but the center remains slightly wobbly.

While the brownie base is baking, prepare the Kataifi filling: In a frying pan over medium heat, toast the Kataifi pastry, stirring frequently, until golden and crispy.

Once toasted, remove from heat and combine it with melted butter and pistachio cream, mixing until well incorporated.

Spread the mixture evenly over the cooled brownie base.

To create the topping, melt the milk chocolate and pour it over the Kataifi layer, spreading it gently.

Optionally, drizzle additional pistachio cream and melted white chocolate on top, swirling for a feathered effect.

Let the brownies set completely at room temperature before slicing.