Instructions

• Arrange a rack in center of oven; preheat to 325°.
• Spray a 9" x 9" baking dish with cooking spray, then line with parchment, leaving an overhang on 2 opposite sides.
• In a large bowl, prepare brownie mix according to package instructions.
• Transfer to prepared dish; smooth top.
• Bake brownies until a tester inserted into the center comes out with a couple moist crumbs attached, 35 to 40 minutes.
• Let cool.
• Meanwhile, in a large skillet over medium-low heat, melt butter.
• Add kataifi and cook, stirring often and reducing heat to medium-low if kataifi darkens too quickly, until deep golden in color, 15 to 18 minutes.
• Remove from heat.
• Fold in tahini and 1 1/4 cups plus 2 Tbsp. pistachio cream.
• Let cool while brownies are baking and cooling.
• Spread kataifi mixture over cooled brownies.
• Place chocolate in a medium heatproof bowl.
• In a medium pot over medium heat, heat cream until it begins to gently bubble around edges of pan.
• Pour over chocolate, let sit 2 minutes, then whisk until melted and smooth.
• Pour ganache over kataifi mixture.
• Using a spoon, drizzle remaining 2 Tbsp. pistachio cream over ganache.
• Using a toothpick, create swirls throughout, trying not to disturb kataifi layer.
• Sprinkle with pistachios.
• Using parchment overhang, lift out brownies and transfer to a cutting board.
• Cut into squares.