Put the 4 oz of chocolate in a medium bowl and set aside.

In a saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams and turns golden brown with a nutty aroma—about 5–7 minutes.

Remove butter from heat and pour melted brown butter along with the brown leftover bits in the pan into the bowl with the 4 oz baking chocolate. Quickly whisk until smooth. Add vanilla extract and Dutch-process cocoa powder until combined. Let it cool slightly for 5 minutes.

Whisk in the brown sugar and white sugar until glossy. Add the eggs, one at a time, whisking well after each egg.

Add the flour and salt. Stir gently until just combined.

Gently fold in the semi-sweet chocolate chips for melty pools of goodness.

Pour batter into a parchment-lined 8x8-inch pan. Bake at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center has a slight jiggle.

Place on a cooling rack while brownies are in the pan for 20 mins.

While the brownies are baking in the same saucepan that was used to brown the butter. Melt 3 TBSP of butter over medium low heat. Toss the shredded kataifi with the melted butter until evenly coated until the shredded katafi begins to turn golden brown.

Remove from heat and pour into a medium mixing bowl.

Stir in pistachio cream and a pinch of salt.

Spread the pistachio katafai filling evenly over the cooled brownie base, pressing gently into place.

After adding the pistachio katafi filling on top of the cooled brownies is when you want to start making the chocolate tahini, as you don't want the chocolate to harden. Melt chocolate with tahini in a heatproof bowl over a double boiler (or in 20-second microwave bursts, stirring in between bursts until chocolate has melted).

Stir until glossy and smooth.

Pour over the pistachio kataifi layer, tilting the pan for full coverage.

Optional: Lightly swirl in 1 TBSP pistachio cream on top of the chocolate filling for a design or sprinkle with chopped pistachios, edible rose petals, or sea salt if desired.

Refrigerate for at least 2 hours, or until the top layer is set and crisp.

Slice with a sharp, warm knife for clean edges.