8 Serves
102 Mins
Preheat your oven to 175°C and grease a square baking pan.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
76 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
669 mg / 4,700 mgSodium
506 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
8 g / 28 gSugar
31 g / 50 gSaturated Fat
6 g / 20 gCholesterol
10 mg / 300 mgCaffeine
10 mgNet Carbs
86 gAlcohol
0 gIn a mixing bowl, combine the brownie batter and bake until set, then allow it to cool completely.
In a frying pan, toast the shredded kataifi dough with butter until golden brown and crispy.
Mix the toasted kataifi with pistachio cream in a bowl to create the signature crunchy filling.
Spread the pistachio-kataifi mixture over the cooled brownie base.
Melt the dark chocolate and pour it over the brownie, smoothing it out with an offset spatula, then refrigerate until the chocolate is firm.
0
g4
g0
g
Danish