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Dubai Chocolate Brownies

Dubai Chocolate Brownies

iamwinfred
These Dubai Chocolate Brownies combine rich, fudgy chocolate brownies with a crispy pistachio kataifi layer and glossy chocolate ganache. The contrast between the dense brownie base and the crunchy, buttery kataifi mixed with sweet pistachio cream creates an addictive texture that's become a viral sensation. Perfect for impressing guests or treating yourself to something truly special.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mediterranean
Servings 16 brownies
Calories 385 kcal

Equipment

  • 8x8-inch or 9x9-inch square baking pan
  • Parchment paper
  • Medium saucepan For melting chocolate
  • Large mixing bowl
  • Whisk
  • Large skillet For toasting kataifi
  • Spatula
  • Sharp knife For chopping and slicing
  • Cooling rack

Ingredients
  

For the Brownie Base

  • 1/2 cup unsalted butter 115g, cut into pieces
  • 8 oz dark chocolate 225g, 60-70% cacao, chopped
  • 1 cup granulated sugar 200g
  • 1/2 cup light brown sugar 100g, packed
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour 95g
  • 1/4 cup unsweetened cocoa powder 25g
  • 1/2 teaspoon salt

For the Pistachio Kataifi Layer

  • 6 oz kataifi pastry 170g, also called kadayif
  • 4 tablespoons unsalted butter 57g
  • 1 1/4 cups pistachio cream about 10 oz or 280g
  • 2 tablespoons tahini
  • salt pinch

For the Chocolate Ganache

  • 8 oz milk chocolate 225g, chopped, or use semi-sweet
  • 1/2 cup heavy cream 120ml
  • 2 tablespoons pistachio cream for drizzling, optional
  • 2 tablespoons chopped pistachios for garnish

Instructions
 

  • Preheat oven to 325°F (165°C). Line an 8x8-inch square pan with parchment paper, leaving overhang on two sides, and lightly grease.
  • In a medium saucepan over low heat, melt chopped dark chocolate and butter together, stirring constantly for 3-4 minutes. Remove from heat and cool for 5 minutes.
  • Add both sugars to the cooled chocolate mixture and whisk vigorously for 1 minute until glossy and thickened.
  • Add eggs one at a time, whisking each in completely before adding the next. Stir in vanilla extract and whisk for 30 seconds until smooth.
  • Whisk together flour, cocoa powder, and salt. Gently fold into chocolate mixture just until no dry pockets remain, being careful not to overmix.
  • Pour batter into prepared pan, spread evenly, and tap pan on counter 2-3 times. Bake 28-32 minutes until edges are set but center looks slightly underdone. Cool in pan 30 minutes, then refrigerate 30 minutes.
  • Cut kataifi into 1-2 inch pieces. Melt 4 tablespoons butter in a large skillet over medium-low heat, add kataifi, and toast for 15-18 minutes, stirring frequently until deep golden brown.
  • Remove skillet from heat and stir pistachio cream, tahini, and a pinch of salt into the warm toasted kataifi until evenly coated. Let cool 10 minutes.
  • Spread the pistachio kataifi mixture evenly over the cooled brownies, pressing gently to adhere. Refrigerate 10-15 minutes.
  • Place chopped milk chocolate in a bowl. Heat heavy cream until just simmering, pour over chocolate, and let sit 2 minutes. Whisk until smooth and glossy.
  • Pour ganache over pistachio layer and spread evenly. Optional: drizzle warmed pistachio cream on top and swirl with a toothpick. Sprinkle with chopped pistachios and refrigerate 1 hour until set.
  • Lift brownies from pan using parchment overhang. Cut into 16 squares with a sharp knife, wiping clean between cuts. Let sit at room temperature 10-15 minutes before serving.

Notes

  • Don't overbake the brownies - they should look slightly underdone in the center when you remove them from the oven, as they continue cooking while cooling
  • Toast the kataifi to a deep golden brown for the best crunch and nutty flavor - pale kataifi won't have enough texture
  • Use quality chocolate bars rather than chocolate chips for the best fudgy texture in the brownie base
  • If the pistachio kataifi mixture is too stiff to spread, microwave it for 10-15 seconds to loosen slightly
  • For cleanest cuts, use a sharp knife warmed under hot water and wiped dry between each slice
  • Store brownies in an airtight container in the refrigerator for up to 5 days - the ganache contains dairy and requires refrigeration
  • These brownies can be frozen for up to 3 months - wrap individual pieces tightly in plastic wrap, then store in a freezer-safe container
  • Let refrigerated brownies sit at room temperature for 15-20 minutes before serving for the best texture and flavor
  • You can substitute the kataifi with crushed phyllo dough sheets baked until crispy, or toasted rice cereal for a different crunch
  • For a less sweet version, use dark chocolate instead of milk chocolate for the ganache topping

Nutrition

Serving: 1brownieCalories: 385kcalCarbohydrates: 45gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 120mgPotassium: 220mgFiber: 2gSugar: 32gVitamin A: 8IUCalcium: 4mgIron: 12mg
Keyword dubai chocolate, fudgy brownies, kataifi dessert, pistachio brownies, viral brownies
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