Brownies:

1. Pre-heat oven to 335F (conventional / no fan / bottom heating only)
2. Brush a 9x9" pan with softened butter, then add 2 sheets of parchment paper placed perpendicularly so parchment is covering the base and sides of the pan. The sides of the parchment papers should reach the top of the pan as we will use them to lift the brownies out of the pan at the end. Add another very thin layer of butter or nonstick oil spray on top
3. Add the butter and chocolate to a microwave safe bowl, and heat in 20s increments until melted and combined
4. While the butter and chocolate mixture is still hot, sift in the cocoa powder and whisk to combine
5. In a separate bowl, whisk the eggs, granulated sugar and light brown sugar for 4-5 minutes on high speed until light in color, ribbony, and almost tripled in volume
6. Add the chocolate, butter and cocoa mixture to the egg and sugar mixture. Also add in the coffee mixed with water. Whisk on low speed until everything is combined
7. Sift in the flour, baking powder and salt, and gently fold with a rubber spatula until just combined; do not overmix. The batter should be thick
8. Spread the batter in the prepared pan evenly
9. Place in the oven and bake for 23-25 minutes. The brownies will feel set on the edges but very soft to touch in the middle; don't worry as they will set as they cool down. 
10. Remove from the oven and let cool at room temperature for 10 minutes, then transfer to the fridge and chill for 30 minutes so the brownies are set

Pistachio Knafeh:

1. Mix the shredded kataifi with melted butter, and cook in a nonstick pan for ~10 minutes on medium-low heat until the kataifi becomes golden brown and very crispy. Break clumps along the way and make sure it doesn't burn
2. Mix in the pistachio cream, tahini and salt. Taste and adjust as needed
3. Once the brownies have chilled, add the pistachio knafeh mixture on top and spread gently using an offset spatula. The pistachio mixture should still be warm and spreadable - if it feels firm, reheat gently on low heat until it softens before spreading on the brownies
4. Place the brownie pan back in the fridge for 10-20 minutes until the pistachio layer also feels set

Ganache:

1. Add the cream and chopped chocolate to a microwave safe bowl. Microwave in 20 second increments, gently stirring between each, until the chocolate has fully melted and a smooth ganache forms
2. While the ganache is still warm and runny, but the pistachio layer has chilled in the fridge, pour the ganache on top of the pistachio layer. Lift the pan and swirl it in all directions to spread the ganache evenly (don't use a spatula as that can lift some of the kataifi into the ganache)

Decoration:

1. Decorate while the ganache layer is still warm (right after spreading it). Melt 2 tbsp of pistachio cream in the microwave in 15 second increments, and transfer to a piping bag. Make a very small hole at the tip, then pipe the cream onto the ganache in thin lines, all going in one direction
2. Use a toothpick or skewer, and run it in lines perpendicular to the direction you piped the pistachio cream, alternating direction between each line. Don't dig the toothpick too deep, just the tip is needed to do this. This will create a feathered look (see pictures in blog post above)
3. Place the brownies back in the fridge for 15 minutes or until the ganache has set
4. Using the sides of parchment paper, carefully lift the brownies out of the pan and place on a cutting board. Run a sharp knife under hot water until it becomes warm, then start slicing the brownies. Clean between each cut, and run under hot water again if the knife becomes cold. This will help achieve clean slices
5. Serve and enjoy! These brownies can be eaten at room temperature or chilled, depending on how you like them (I like them at room temp)