Dubai Chocolate Brookies

Heat oven to 350°F (325°F for nonstick pan). Spray 8x8-inch baking pan with nonstick cooking spray and line with parchment paper, making sure the parchment paper hangs over the sides of the pan for easy removal.

Prepare the brownie mix and cookie dough according to the package directions. Spread the brownie batter evenly into the bottom of the prepared pan. Using a cookie scoop, drop cookie dough in 9 scoops evenly over the brownie batter (3 rows across by 3 rows down).

Bake for 34 to 38 minutes or until a toothpick inserted 2 inches from side of pan come out almost clean. Set aside to cool completely.

Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the kadayif and cook, tossing continuously for 5 to 10 minutes, until golden brown and crisp. Transfer the toasted kadayif to a heatproof bowl and let it cool.

Pour the melted 1 cup pistachio cream over the cooled kadayif, tossing until it is thoroughly coated—it should be sticky in texture. Evenly spread kadayif mixture on top of cooled cookie brownie bars using an offset spatula, gently pressing down to make sure it sticks to the surface of the bars. Set aside while making the ganache. 

In a small saucepan, heat the heavy cream over medium-low heat until hot but not boiling. Place chopped chocolate in heat-proof bowl. Pour the hot cream over the chopped chocolate. Let sit for 3 to 5 minutes, then whisk until smooth and glossy. Pour chocolate mixture over the kadayif pistachio layer and spread evenly with an offset spatula or spoon. 

Transfer the 1 to 2 teaspoons melted pistachio cream to a small resealable food-safe plastic bag. Cut the tip off one of the corners. Squeeze even lines of melted pistachio cream over chocolate ganache. Using a knife or wooden skewer, draw lines up and down to create a swirl.

Refrigerate bars for at least 1 hour or until the ganache is set. Remove bars from pan. Cut into 9 squares (3 rows by 3 rows) using a sharp knife, running it under hot water and then drying off in between each cut.