Pistachio Chocolate Brownie

Ingredients:

• 150 grams dark chocolate (min 50% cocoa)
• 140 grams plain flour
• 200 grams caster sugar
• 50 grams light brown sugar
• 120 grams dairy or dairy-free butter
• 120 grams dairy or dairy-free milk
• 60 grams dark cocoa powder

For the filling:

• 200 grams pistachio paste or butter
• 1 tablespoon butter
• 200 grams shredded filo pastry

For the topping:

• 125 grams dairy-free or dairy dark chocolate
• 100 grams dairy-free or dairy double cream
• 50 grams dairy-free or dairy white chocolate, melted
• 1/4 cup chopped pistachios
• 1 tablespoon honey (optional)

Instructions:

1. Preheat oven: Preheat oven to 180°C (350°F). Line and grease a 15cm square baking tray with baking paper.
2. Make brownie batter: Melt butter and sugar in a saucepan over low heat. Add milk and chocolate, stirring until smooth. Let cool. Sift dry ingredients into a bowl. Pour wet ingredients into dry ingredients and mix until combined.
3. Bake brownie: Pour batter into prepared tin and bake for 20 minutes, or until top is set.
4. Make pistachio filling: Heat butter in a frying pan. Add shredded filo pastry and fry until golden and crispy. Let cool. Add pistachio butter and mix.
5. Assemble: Press pistachio filling on top of cooled brownie base.
6. Make ganache: Heat cream to boiling. Add chopped dark chocolate and let it melt. Mix until smooth.
7. Pour ganache: Pour ganache over pistachio layer. Decorate with white chocolate drizzle and chopped pistachios.
8. Refrigerate: Refrigerate until set before slicing and serving.

Optional additions:

• For extra flavor: Add a pinch of cinnamon or ginger to the brownie batter.
• For a richer flavor: Use a higher percentage dark chocolate for the brownie and ganache.
• For a crunchier texture: Toast the filo pastry in the oven before adding it to the filling.
• For a sweeter taste: Add a tablespoon of honey or maple syrup to the brownie batter.

Enjoy your delicious and decadent Pistachio Brownie!