Preheat the oven to 350°F (180°C). Line a 9x9-inch baking dish with parchment paper, leaving overhang for easy removal.

In a large mixing bowl, whisk the sugar and melted butter until smooth and glossy. Add the egg and vanilla and whisk vigorously for about 30 seconds until slightly thickened.

Add the flour, cocoa powder, and salt. Stir just until combined.

Spread the batter evenly into the prepared pan, it will be a thin layer.

Bake for 25-30 minutes, until set around the edges and slightly soft in the center.

Let cool completely before layering.

While the brownies cool, melt the butter in a skillet over medium heat. Add the chopped kataifi and toast, stirring frequently, until deeply golden and crisp. Remove from heat and let cool slightly.

Add the melted white chocolate, pistachio cream, and chopped pistachios, mix until evenly coated.

Gently spread this mixture over the cooled brownie layer, pressing lightly into an even layer. Refrigerate for 20 minutes to set.

In a microwave safe bowl, melt the semi-sweet chocolate chips with 2 teaspoons coconut oil until smooth and glossy. Set aside.

In a separate bowl, melt the white chocolate chips with 1 teaspoon coconut oil, then stir in the pistachio cream until smooth and pourable.

Pour the semi-sweet chocolate mixture over the chilled kataifi layer and spread evenly. Immediately drizzle spoonfuls of the pistachio white chocolate mixture over the top and use a knife or skewer to gently swirl into a decorative pattern.

Sprinkle with extra chopped pistachios if desired.

Refrigerate for 10-20 minutes, or until fully set.