• Start by making the ganache topping, as it needs some time to cool and thicken.

To make the ganache topping:

• Heat the 1/2 cup heavy cream or heavy whipping cream in a small saucepan, but don't boil! Just when it's about to simmer, remove from heat. Add in the 8 ounces dark chocolate chips or chopped dark chocolate and allow to sit for 5 minutes.
• Mix with a spatula until the chocolate is fully melted. Allow it to cool on the counter while making the brownie and filling.

To make the brownie:

• Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper.
• In a mixing bowl, use an electric mixer and beat the 1/2 cup salted butter (softened), 3 tablespoons vegetable oil, and 1 cup granulated sugar. Whisk until well combined. Add 2 large eggs and 2 teaspoons vanilla extract then mix until smooth.
• In a small bowl, combine 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 cup unsweetened cocoa powder. Sift this mixture over the large mixing bowl; Whisk by hand just until the batter is combined. Don't over-mix!
  
• Transfer the batter to the prepared pan and level it. Bake for 22-25 minutes, until the top is just set.
• Allow the brownie to cool in the pan while you make the pistachio filling.

To make the pistachio filling:

• Chop the 8 ounces kataifi pastry dough (shredded phyllo) on a cutting board.
• Place the 2 tbsp vegetable or coconut oil in a large pan over medium heat. Add the chopped kataifi to the pan. Cook for about 10-12 minutes while continuously mixing until evenly golden brown and crispy. For a great texture, don't rush this process.
  
• Turn the heat off and add the 10 ounces raw pistachio butter or cream and 2 tablespoons tahini paste. Mix everything well to combine and coat the crisp kataifi.
  
• Once the brownie is cool, evenly spread the pistachio filling on top.
  

Assemble the Dubai Chocolate Brownies:

• Spread the thickened ganache over the filling evenly.
  
• Melt the 2-3 tablespoons white chocolate chips and drizzle over the ganache.
• Refrigerate the Dubai brownies in the pan for around 4 hours. Once the ganache is completely thickened, remove from the pan and slice into 16 pieces.