Name: Dubai Chocolate Brownies Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 ¼ cups (200g) semi-sweet chocolate chips; ½ cup (115g) unsalted butter; 1 cup (200g) light brown sugar; pinch salt; 2 large eggs; 2 tsp vanilla bean paste (optional); 4 tbsp unsweetened cocoa powder; ½ cup (65g) all-purpose/plain flour; 1 cup (300g) pistachio cream; 2 tbsp tahini; large pinch salt; 2 cups (160g) roasted Kataifi pastry (see notes); 2 cups (340g) semi-sweet chocolate chips; ½ cup (125ml) heavy/double cream; 2 tbsp pistachio cream

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Introduction

Dubai Chocolate Brownies are a decadent twist on the classic treat, layered with rich pistachio cream and crispy kataifi pastry. Topped with a silky ganache and a decorative pistachio drizzle, these brownies offer a luxurious flavor and texture experience perfect for special occasions or anytime you want to impress.

Two square dessert bars stacked on a white plate with crumpled brown paper underneath. Each bar has three layers: a thick, dark brown, dense brownie base; a thick, textured green middle layer with small crispy bits; and a smooth, glossy dark chocolate top layer with light green zigzag drizzle decoration. A woman's hand with red polished nails is holding the top bar. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (200g) semi-sweet chocolate chips
½ cup (115g) unsalted butter
1 cup (200g) light brown sugar
Pinch of salt
2 large eggs
2 tsp vanilla bean paste (optional)
4 tbsp unsweetened cocoa powder
½ cup (65g) all-purpose flour
1 cup (300g) pistachio cream
2 tbsp tahini
Large pinch of salt (for filling)
2 cups (160g) roasted Kataifi pastry (see notes)
2 cups (340g) semi-sweet chocolate chips (for ganache)
½ cup (125ml) heavy cream
2 tbsp pistachio cream (for decorating)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Prepare an 8-inch square pan by misting it with cake release and lining it with parchment paper, allowing the edges to overhang.
Step 2: Melt the chocolate chips and butter together in short 30-second bursts in the microwave or over a double boiler. Stir until smooth and set aside to cool slightly.
Step 3: In a large bowl, combine the brown sugar, salt, eggs, and vanilla bean paste. Beat until the sugar dissolves thoroughly, using a hand mixer or a balloon whisk. Fold in the melted chocolate mixture.
Step 4: Sift the cocoa powder and flour into the batter, then stir until smooth and glossy. Pour the batter into the prepared pan, level it, and bake for 25-28 minutes. The edges should be set, and a toothpick inserted in the center should come out with a few moist crumbs.
Step 5: Allow the brownies to cool slightly in the pan but do not remove them.
Step 6: For the pistachio filling, combine the pistachio cream, tahini, and salt in a bowl. Fold in the roasted kataifi pastry until the strands are evenly coated.
Step 7: Spread the pistachio filling evenly over the cooled brownie base, smoothing it edge to edge with an offset spatula.
Step 8: To prepare the ganache, heat the heavy cream until small bubbles form around the edges, but do not boil. Pour the hot cream over the chocolate chips and let rest for a couple of minutes before stirring until smooth and glossy.
Step 9: Spread the ganache over the pistachio layer, leveling it carefully. Warm a few tablespoons of pistachio cream and place it in a ziplock bag. Snip a small corner and pipe straight lines over the ganache before it sets. Drag a toothpick or chopstick through the lines to create a feathered design.
Step 10: Chill the brownies until the ganache is set. Lift the brownies out using the parchment overhang and slice cleanly with a large knife, wiping the blade between cuts. Serve and enjoy!

Tips & Variations

For best results, toast the kataifi pastry in butter over medium-low heat until golden brown for added crunch and flavor.
You can substitute vanilla bean paste with vanilla extract if unavailable.
Try baking the brownies in an air fryer at 330°F (165°C) for 25-30 minutes for a slightly different texture.
Use a quality dark or semi-sweet chocolate with at least 60% cocoa for a richer taste.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to three months; thaw them in the refrigerator overnight before serving. These brownies are best enjoyed at room temperature but must be refrigerated because of the cream in the ganache.

How to Serve

The image shows a close-up of a square dessert cut into smaller squares. It has three visible layers: the bottom layer is dark brown and looks like a dense brownie; the middle layer is green with a shredded texture, resembling shredded coconut or matcha-flavored filling; the top layer is smooth dark chocolate with a glossy finish, decorated with wavy green icing spread evenly over the surface. The dessert rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, dark or semi-sweet chocolate chips work best for melting and flavor. You can also use a quality chocolate bar with at least 60% cocoa—just chop it finely so it melts evenly.

What if I don’t have kataifi pastry?

Kataifi pastry adds texture and nuttiness, but if unavailable, you might try crushed nuts or toasted shredded phyllo dough as substitutes, though the flavor and texture will vary.