Dubai Brownies

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Indulge in these decadent Dubai Brownies, featuring a fudgy chocolate brownie base, pistachio kunafa filling, and a pistachio ganache topping. Serve as dessert.

Prep Time35

Cook Time30

Cooling time2

Total Time3 5

Course: bakery, Dessert

Cuisine: Dubai, Middle Eastern

Diet: Vegetarian

Servings: people

Calories: 807kcal

Author: Jen Sim

Equipment

9X9 Square tin
Parchment paper

Ingredients

Brownies

115 g or ½ cup unsalted butter
170 g semi-sweet chocolate chopped
230 g light brown sugar
3 large eggs + 1 egg yolk room temperature
3 tablespoon vegetable oil
½ teaspoon vanilla extract
40 g or ½ cup unsweetened cocoa powder
¼ teaspoon salt
65 g or ½ cup all-purpose flour
85 g or ½ cup semi-sweet chocolate chunks or chips

Pistachio Kataifi Filling

¼ cup of unsalted butter
220 g kataifi
390 g pistachio cream (you can adjust the amount depending on your preference) see notes
1 tablespoon of tahini

Pistachio Ganache

225 g white chocolate chopped
75 ml heavy cream
40 g pistachio cream
¼ teaspoon of pistachio or almond extract optional
A few drops of green oil based food coloring optional

Melted Milk Chocolate

50 g of milk chocolate chopped
1 teaspoon of oil

Topping

Pistachios chopped in half enough to top the brownie slices

Instructions

Brownies

Preheat the oven to 350°F (175°C / Gas Mark 4). Line a 9×9-inch square tin with parchment paper, leave some overhang so the brownies can be easily lifted out later.
Melt the chocolate mixture. Add the butter and chopped chocolate to a medium bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
In a separate bowl, mix together the all-purpose flour and salt. Set aside.
In another large bowl, whisk the room-temperature eggs and brown sugar for 2–3 minutes, until the mixture becomes light and frothy.
Pour in the oil and vanilla extract and whisk for 1–2 minutes until combined.
Add the unsweetened cocoa powder followed by the melted butter–chocolate mixture and whisk for 1-2 minutes.
Next, add the flour mixture and chocolate chips, then gently fold until just combined. Do not overmix the batter, as this can make the brownies tough.
Pour the brownie batter into the lined tin. Bake the brownies for 25–30 minutes, or until a skewer comes out clean.
Once baked, allow the brownies to cool completely at room temperature.

Pistachio Kataifi Filling

As the brownies cool, melt the butter in a pan over medium heat. Add the kataifi pastry and toast it, stirring occasionally, until golden brown.
Stir in the tahini and pistachio cream until fully combined. Let the mixture cool slightly.
Spread the pistachio kataifi mixture evenly over the brownies, leaving a little space at the top for the ganache layer.

Pistachio Ganache

Add chopped white chocolate, heavy cream, and pistachio cream to a heatproof bowl. Microwave in 30-second intervals, stirring each time, until melted and smooth.
Optional additions. Stir in almond extract and green food colouring if using. Let the ganache cool slightly, stirring occasionally to keep it smooth.

Assemble

Prepare the chocolate drizzle. Melt the milk chocolate and oil in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly, then transfer to a piping bag and snip a small hole.
Pour the pistachio ganache over the kataifi layer (reserve any leftover pistachio ganache for serving, if desired). Pipe the melted milk chocolate horizontally across the ganache.
Drag a wooden skewer vertically through the horizontal chocolate lines to create a feathered pattern.
Cover loosely with plastic wrap or a cake dome, making sure it doesn’t touch the ganache. Let set for 2–3 hours in the refridgerator, or until firm.
Once set, lift the brownies out of the tin and slice into equal squares.
Top each brownie with a halved pistachio.
Serve and enjoy these luxurious Dubai brownies as a decadent dessert for special occasions or whenever you feel like indulging.

Video

Notes

Pistachio cream: If you prefer a crispier kataifi filling, then decrease the amount of pistachio cream by 10-50g. For a creamier filling, increase the pistachio cream by 10-50g.
Batter: Avoid overmixing the brownie batter, as it can make the brownies tough.
Topping: Feel free to top the Dubai brownies with anything you like. For example, opt for a plain dark-chocolate, milk-chocolate ganache or dark chocolate with a dust of unsweetened cocoa powder.
Brownies: Let the brownies cool completely before adding the kunafa/kataifi filling on top. This will prevent the brownie from collapsing in the middle. The kunafa filling should also be fully cooled before spreading it over the brownies to avoid this.
Weighing ingredients: Ensure all ingredients are measured accurately using a scale or measuring cups. If you are using measuring cups, level them off.

Pistachio cream ~336 kcal

Kataifi ~81 kcal

Nutrition