Preheat the oven to 350F.

Butter and line a 9-by-13-inch metal baking dish with parchment paper

In a small saucepan, melt the butter over low heat.

Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)

Set chocolate mixture aside to cool.

Sift the flour, espresso powder and cocoa powder into a small mixing bowl. Set aside.

In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.

Using a rubber spatula, fold the cooled chocolate into the egg mixture.

Add the flour, cocoa powder, and espresso powder and fold it in quickly but gently with the rubber spatula so that you don't deflate the air that's been incorporated into the eggs.

Pour the batter into the prepared dish and smooth the top with a spatula.

Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.

Let cool completely on a wire rack.

Take your kataifi pastry and chop it into 1/2” pieces and separate.

Place half of the pastry into a frying pan with half of the butter and toast on medium heat. Stir the mixture to break it up and brown it evenly. This will take 5 - 10 minutes. Repeat with the second half of the mixture and set aside to cool.

Place the mixture on top of the cooled brownies and spread in an even layer.

Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave on high string every 30 seconds until melted.

Pour the melted chocolate over the pistachio layer on the brownies and spread into an even layer. Let it set up in the fridge or at room temperature before slicing (it will harden)