Ingredients

Step by step

1. Prepare the brownie mix according to pack instructions, baking in a 20cm square cake tin. Leave to cool in the tin.
2. Meanwhile, melt the butter in a large sauté pan. Add the vermicelli and cook, stirring often, until the vermicelli is deeply golden-brown (about 10 minutes). The vermicelli will break up further while cooking, which is fine. Set aside in a bowl to cool completely.
3. Reserve 2 tablespoons of the pistachio cream, then spoon the rest over the toasted vermicelli and stir to thoroughly combine. Spread the vermicelli mixture evenly over the brownie base and set aside.
4. Heat the double cream in a small saucepan until very hot but not boiling. Put the dark chocolate in a bowl, then pour over the hot cream and leave to stand for 1 minute before stirring together. If the mixture still has chunks of chocolate, place the bowl over a pan of simmering water and gently heat for a minute or two, stirring occasionally. Try not to heat for too long or stir too much to avoid seizing. If that does happen, add 1-2 teaspoons of just-boiled water and whisk in until smooth. Stir in the golden syrup and then pour over the vermicelli layer. Melt the white chocolate in the microwave in 15-second bursts and add small dollops on top, along with the reserved pistachio cream. Use a toothpick or skewer to swirl and create a pattern, then transfer to the fridge for an hour to set. Cut into 16 squares and serve.