Dubai Brownies - The Chaotic Table

Prep Time:20

Cook Time:40

Chill Time:1

Total Time:2

Preheat the oven to 350°F and grease a 9x9-inch baking pan with nonstick spray. Line the pan with Parchment paper. In a large mixing bowl, combine the brownie mix, oil, water, and eggs. Pour the batter into the prepared pan and spread it evenly. Bake the brownies for 30 to 38 minutes, until a toothpick inserted into the center comes out clean.
Place the 1 tablespoon of pistachio butter in a small Ziploc bag, set it aside
In a large skillet, melt the butter over medium heat. Add the shredded katafi and stir until it becomes golden brown. Transfer it to a large mixing bowl and stir in one cup of pistachio butter and the tahini. Spread this mixture evenly over the cooled brownies.
Place the chocolate almond bark in a microwave-safe bowl and microwave in 30-second bursts, stirring between each until fully melted. Pour the melted chocolate over the brownies and spread it to cover the entire filling. Snip off one corner of the pistachio butter bag, and squeeze the butter over the chocolate layer in a zigzag pattern. Gently lift the pan and tap it on the surface a few times to help the pistachio butter sink into the chocolate.
Put the brownies in the refrigerator for 20 to 30 minutes to let the chocolate set.
Cut into individual bars and enjoy.

To avoid the hassle of cutting brownies into single servings, bake them in individual brownie pans. They set up easily, are simple to serve, and turn out more like crumble cookies, with no layers separating
For clean cuts, use a hot knife. Let the knife sit in a tumbler of very hot water for a minute, dry it completely with a paper towel, then slice. Reheat and dry the knife between cuts to keep the chocolate layer from sticking. I found keeping them in larger brownies, makes it easier to cut anything smaller than nine brownies. The layer of the chocolate really starts to separate from the Dubai layer.
If the Dubai chocolate layer separates, the brownies were likely too cool before adding the topping. Pour the chocolate layer over the brownies while they are still slightly warm and gently spread it so it sets into the surface as it cools.
You can add other toppings if you would like. Crushed pistachios, sliced strawberries, or any favorite toppings work well.
A dark chocolate or semi-sweet brownie base is recommended to balance the sweetness of the Dubai chocolate layer.
If you do not have a microwave, melt the chocolate using a double boiler. Heat a saucepan with water over medium-low, place a heatproof bowl on top, add the chocolate, and stir until fully melted.