What do you get when you top a thin, fudgy brownie with a generous layer of butter‑toasted pastry shreds tossed in sweet pistachio cream and finish the whole thing with a glossy milk chocolate ganache? You get Dubai Chocolate Brownies: crisp, creamy, fudgy and irresistibly chocolatey.
Dubai Chocolate Brownies
These brownies are inspired by the viral Dubai chocolate bars, and I truly mean it when I say I’m powerless against them. I’m someone who usually prefers salty snacks to sweets, so that’s high praise. The contrast of a thin, fudgy brownie base with a crunchy, buttery pistachio layer and a silky milk chocolate top is simply addictive.
They may be one of the best things to come from my kitchen. Bonus: they freeze exceptionally well, so you can keep a stash on hand. If you’ve ever found yourself sneaking into the freezer for a midnight brownie, you’ll understand the temptation here.
We start with a very thin layer of chewy, fudgy brownies. The real star, though, is the pistachio layer. Toasted kataifi pastry is tossed with sweet pistachio cream and a touch of tahini to add depth. If you’re unfamiliar, pistachio cream is like a nut butter made from pistachios with a sweet, spreadable texture; tahini is a sesame paste that gives a subtle savory note.
About Kataifi
Kataifi (also spelled kadayif) is a thin, shredded phyllo dough common in Middle Eastern desserts and some savory dishes. Making kataifi from scratch is labor‑intensive, but ready‑to‑use kataifi is widely available from specialty grocers and online retailers. When toasted in butter, the strands become impossibly crisp—think the flaky, crunchy interior of a croissant shredded into fine threads.
Unlike other flaky pastries that would soften when mixed with a cream, toasted kataifi maintains a delightful shatteringly crisp texture even after being tossed with pistachio cream. That crunchy contrast is what makes these brownies extraordinary.
They’re not difficult, but they do ask for a bit of attention and patience—especially when toasting the kataifi. The brownies themselves are straightforward: thin, dense, and fudgy so they hold up under the pistachio layer and ganache. If you’re short on time, a boxed brownie mix or store‑bought plain brownies will work, but making them from scratch produces the best texture and flavor.
The main sourcing challenge is finding kataifi and pistachio cream. Tahini is commonly available at many grocers, but for the kataifi and pistachio cream you may need a Middle Eastern market or to order online. Once you have those, the rest of the recipe is simple and rewarding.
Dubai Chocolate Brownie Recipe
The most hands‑on part of this recipe is toasting the kataifi in melted butter. Because the shreds are so fine they can scorch quickly, you’ll need to keep the heat moderate and stir and flip the pastry frequently for about 10–15 minutes until it turns a deep golden color. Use a flat spatula and a wooden spoon to flip and stir—just stirring alone isn’t enough to get even color. Don’t raise the heat to rush it; a few seconds too hot and the kataifi will burn.
While the kataifi is cooling, prepare a simple milk chocolate ganache by warming heavy cream until it bubbles at the edges, then pouring it over good‑quality milk chocolate chips and whisking until smooth. I recommend using good milk chocolate for the best flavor.
Once assembled, the layers create a delightful textural and flavor balance: fudgy brownie, crunchy buttery kataifi blended with sweet pistachio cream and tahini, and a silky milk chocolate finish. If you like, sprinkle coarsely chopped pistachios and a pinch of flaky salt on top to echo the pistachio flavor and add a final crunch.
Allow the ganache to set before slicing. Use the parchment overhang to lift the slab from the pan and cut into squares. Store leftovers in an airtight container in the refrigerator; they’ll keep for several days and also freeze well if you want to keep portions long term.
Dubai Chocolate Brownies
Rebecca Lindamood
Equipment
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2 quart saucepan
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measuring spoons and cups
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large frying pan
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wooden spoon or heatproof silicone spatula
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mixing bowl
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whisk
Ingredients
For the brownies:
- ¼ cup butter
- 1 cup semi-sweet chocolate chips
- ½ cup light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
For the Dubai Pistachio Layer
- 6 tablespoons butter
- 10 ounces kataifi chopped or broken into 1/2″ pieces (about 5 cups)
- 3 tablespoons tahini
- 1 1/2 cups pistachio cream divided
- 2 cups milk chocolate chips 340 g.
- 1/2 cup heavy cream
Optional but tasty:
- 1/4 cup coarsely chopped pistachios
Instructions
To Make the Brownies:
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Preheat the oven to 325°F. Line an 8×8 or 9×9 pan with parchment paper or foil, leaving an overhang on two opposite sides. If using foil, grease it well with softened butter.
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Melt 1/4 cup butter in a 2‑quart saucepan over medium heat. Remove from heat and add 1 cup semi‑sweet chocolate chips. Let stand 2 minutes, then stir until smooth.
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Stir in 1/2 cup light brown sugar, then add 1 tablespoon vanilla. Beat in 2 eggs one at a time until smooth. Fold in 1/2 cup all‑purpose flour and 1/4 teaspoon kosher salt until just combined.
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Spread batter in the prepared pan and bake 28–32 minutes, until an inserted toothpick shows moist crumbs. Cool completely before topping.
To Make the Dubai Pistachio Filling:
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Melt 6 tablespoons butter in a large skillet over medium‑low. Add 10 ounces chopped kataifi and toast, stirring and occasionally flipping, reducing heat if it darkens too fast, until deep golden, 15–18 minutes. Remove from heat.
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Fold in 3 tablespoons tahini and 1 1/4 cups plus 2 tablespoons of the pistachio cream. Spread the kataifi mixture over the cooled brownies, gently leveling and compressing to form an even layer. Allow it to cool completely before adding ganache.
To Add the Ganache Layer:
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Place 2 cups milk chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream until bubbles form at the edge, then pour over chocolate. Let sit 2 minutes, then whisk until smooth.
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Pour ganache over the pistachio layer. Stir the remaining pistachio cream to loosen and drizzle it over the ganache. Use a skewer or toothpick to gently swirl the pistachio cream through the ganache.
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Optional: sprinkle chopped pistachios and a pinch of flaky salt on top.
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Let the ganache set, then lift the brownies from the pan using the parchment overhang and cut into squares.
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Store leftovers in a tightly covered container in the refrigerator; they also freeze well for longer storage.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate exact values using the specific brands and ingredients you use.
