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Dubai Chocolate Brownies Recipe

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★★★★★

4.8 from 102 reviews

Dubai Chocolate Brownies are a decadent layered treat featuring a rich chocolate brownie base, a luscious pistachio and kataifi pastry filling, and a silky chocolate ganache topping. This luxurious dessert balances the deep flavors of semi-sweet chocolate with the nutty, crunchy texture of roasted kataifi and pistachio cream, garnished elegantly with pistachio cream feathered patterns. Perfect for special occasions or when you crave a sophisticated chocolate dessert.

Ingredients

Scale

For the brownies

  • 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

For the pistachio layer

  • 1 cup (300g) pistachio cream
  • 2 tbsp tahini
  • large pinch salt
  • 2 cups (160g) roasted Kataifi pastry (see notes)

For the ganache topping

  • 2 cups (340g) semi-sweet chocolate chips
  • ½ cup (125ml) heavy/double cream
  • 2 tbsp pistachio cream

Instructions

  1. Prepare the brownies: Preheat your oven to 350°F (180°C). Mist an 8-inch square pan with cake release spray and line it with parchment paper, allowing the edges to overhang for easy removal. Place the semi-sweet chocolate chips and unsalted butter in a small bowl and melt either in the microwave in 30-second increments or over a double boiler, stirring until smooth. Allow the mixture to cool slightly.
  2. Mix sugar, eggs, and vanilla: In a large bowl, combine the light brown sugar, a pinch of salt, eggs, and vanilla bean paste if using. Beat thoroughly with a hand mixer or vigorously whisk using a balloon whisk until the sugar has fully dissolved.
  3. Combine chocolate mixture: Fold the melted chocolate and butter mixture into the sugar-egg mixture gently to incorporate.
  4. Add dry ingredients: Sift the cocoa powder and flour into the bowl, then stir everything until you achieve a smooth, glossy batter.
  5. Bake the brownie base: Pour the batter into the prepared pan and level the surface. Bake for 25-28 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool slightly but do not remove them from the pan.
  6. Make the pistachio filling: In a bowl, stir together the pistachio cream, tahini, and a large pinch of salt until combined. Fold in the roasted kataifi pastry strands until well coated.
  7. Spread the filling: Pour the pistachio mixture over the cooled brownie base in an even layer, spreading edge to edge with an offset spatula to level the surface.
  8. Prepare the ganache: Heat the heavy cream in a saucepan just until small bubbles form around the edges—avoid boiling. Pour the hot cream over the semi-sweet chocolate chips, let rest for a couple of minutes, then stir until the chocolate melts completely and the ganache is smooth and glossy.
  9. Assemble the brownies: Spread the ganache evenly over the pistachio filling layer, leveling the surface. Warm the pistachio cream slightly, transfer it to a ziplock bag, cut a small corner and pipe straight lines over the ganache. Using a toothpick or chopstick, drag through the lines to create a feathered design.
  10. Chill and serve: Refrigerate the brownies until the ganache is set. Using the parchment paper overhang, lift the brownies out of the pan. Slice with a large knife, wiping the blade clean between cuts. Serve at room temperature for best flavor, and enjoy.

Notes

  • Store Dubai Chocolate Brownies in an airtight container in the fridge for up to 5 days.
  • They can be frozen for up to three months; thaw overnight in the refrigerator before serving.
  • Slice the brownies into small pieces as they are very rich.
  • Best enjoyed at room temperature but must be refrigerated due to the cream in the ganache.
  • To create a double boiler, place a heat-safe bowl over a pot of simmering water ensuring the bowl doesn’t touch the water. Melt chocolate chips there gently.
  • Toasting kataifi pastry: break into smaller strands, melt unsalted butter in a skillet, then stir in kataifi and cook over medium-low heat until golden brown, stirring often.
  • Four cups (140g) of raw kataifi yields about two cups (120-160g) toasted kataifi due to moisture loss.
  • You can bake these brownies in an air fryer preheated to 330°F (165°C) for 25-30 minutes.
  • Use dark or semi-sweet chocolate chips for ease. Alternatively, chop a high-quality chocolate bar (60%+ cocoa) finely for melting.

Keywords: Dubai brownies, chocolate brownies, pistachio cream, kataifi pastry, chocolate ganache, layered brownies, Middle Eastern dessert

Find it online: https://tastemadebyclara.com/dubai-chocolate-brownies-recipe/