Preheat your oven to 180°C (350°F) and line your 9x9 inch baking pan with parchment paper.

Melt the butter and chopped dark chocolate together in a double boiler or microwave, stirring every 20 seconds until smooth. Let this mixture cool slightly.

Whisk the sugar and eggs together in a large bowl until pale and slightly fluffy.

Slowly pour the melted chocolate mixture into the egg mixture while whisking constantly.

Fold in flour, cocoa powder, vanilla, and salt until no dry streaks remain.

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 22 to 25 minutes until edges pull away and a toothpick comes out with a few moist crumbs.

Let cool completely in the pan.

Shred the kunafa pastry into smaller strands if not pre-shredded.

Melt butter in a skillet over medium heat and add the shredded kunafa. Toast for 5 to 7 minutes until golden brown.

Remove from heat and let it cool.

Spread the pistachio cream evenly over the cooled brownie base.

Sprinkle the toasted kunafa over the pistachio cream and add chopped pistachios on top.

Drizzle melted white chocolate over everything.

Place the assembled pan in the refrigerator for at least 30 minutes.

Use a sharp knife to cut into squares.

Serve at room temperature or slightly chilled.