Brownie

1. In a bowl, beat 4 large eggs with 100 g brown sugar and 90 g granulated sugar until pale and fluffy, about 10 minutes with a mixer.
2. Melt 260 g butter in a small saucepan and let it brown slightly if you want extra flavor. Remove from heat, add 300 g chopped dark chocolate, let sit 2 minutes, then mix until smooth.
3. In a separate bowl, sift or whisk together 90 g all-purpose flour and 90 g unsweetened cocoa powder.
4. Add the chocolate mixture to the dry ingredients mix, and then add the egg mixture and fold gently until just combined. Fold in 70 g chocolate chips.
5. Preheat oven to 180°C, 350°F, and place the rack in the center. Line a 20 x 20 cm 8 x 8 inch square pan with parchment, leaving an overhang.
6. Pour batter into the lined pan, smooth the top, and bake at 180°C 350°F for about 40 minutes.
7. Cool in the pan on a wire rack until room temperature. 

Dubai chocolate filling

1. Heat 2 tablespoons of butter in a skillet over medium heat. Add 100 g kataifi and toast, stirring often, until golden brown and fully cooked, about 10 minutes.
2. Transfer the toasted kataifi to a bowl and let it cool slightly.
3. Add 200 g pistachio spread and 1 tablespoon tahini to the kataifi and mix until evenly combined and spreadable.
4. Spread the mixture over the cooled brownie and flatten evenly. Place the pan in the freezer for 10 minutes to firm the layer.

Decoration and finishing

1. Place 200 g Nutella in a microwave-safe bowl. Heat in 10-second intervals, stirring between intervals, until Nutella is pourable but not overheated.
2. Pour the warmed Nutella over the chilled Dubai filling and spread until smooth. Return to the freezer for 10 minutes to set.
3. Remove from the freezer, cut into 9 squares using a sharp knife. For cleaner slices, warm the knife under hot water, dry it, then slice.
4. Serve warm or with a scoop of your favorite ice cream.