Description
This Dubai Chocolate Brownies recipe features a decadent layered treat combining rich chocolate brownies with a crunchy kataifi topping, creamy pistachio layer, and a smooth chocolate ganache. Perfect for special occasions, these brownies blend textures and flavors into an indulgent dessert.
Ingredients
Scale
Brownie Base
- 1 cup (226 grams) unsalted butter
- 1 1/2 cups (255 grams) chopped chocolate
- 1 cup (198 grams) granulated sugar
- 1/2 cup (107 grams) brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (42 grams) natural unsweetened cocoa powder
Kataifi Crunch
- 1 cup (70 grams) crushed kataifi pastry
- 1 tablespoon butter
- 2 teaspoons granulated sugar
- Pinch of salt
Pistachio Cream Layer
- 1 1/2 cups (190 grams) shelled pistachios
- 1/4 cup (28 grams) confectioners’ sugar
- 3 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup (57 grams) melted white chocolate or vanilla candy melts
Ganache and Topping
- 2 cups (340 grams) chopped chocolate
- 3/4 cup (170 grams) heavy cream
- 2 tablespoons reserved pistachio cream
- 4 tablespoons (30 grams) chopped pistachios
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal of the brownies later.
- Make the Brownie Base: In a microwave-safe bowl, melt the butter and chopped chocolate in 20-second intervals, stirring between each until smooth. Whisk in granulated sugar and brown sugar until combined. Add eggs one at a time, whisking well after each, then stir in vanilla extract. Fold in flour, cocoa powder, and salt until no dry streaks remain.
- Bake the Brownies: Spread batter evenly in the prepared pan. Bake for 36 minutes, or until edges are set and center still looks slightly glossy. Allow brownies to cool completely in the pan before layering.
- Make the Kataifi Crunch: Melt butter in a skillet over medium heat. Add crushed kataifi, sugar, and salt. Cook, stirring frequently, until the kataifi strands turn light golden and crisp. Remove from heat and let cool completely.
- Make the Pistachio Cream Layer: Place pistachios in a food processor and pulse for 60 seconds until very finely ground. Add confectioners’ sugar, vanilla extract, and salt; pulse briefly to combine. Add melted butter and process until smooth and spreadable. Blend in melted white chocolate until fully incorporated. Reserve 2 tablespoons for decoration.
- Layer the Brownies: Spread pistachio cream evenly over the cooled brownie base. Sprinkle kataifi crunch evenly on top, gently pressing down to adhere. Scatter chopped pistachios over the kataifi layer.
- Make the Ganache: Combine chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Let sit 2 minutes, then stir until glossy.
- Assemble the Top Layer: Pour ganache over pistachio and kataifi layers and spread evenly. Warm reserved pistachio cream slightly, transfer to a small zip-top bag, snip a corner, and pipe straight lines across the ganache. Drag a toothpick through the lines in alternating directions to create a feathered pattern.
- Chill and Slice: Refrigerate for 60 minutes or until ganache is set. Lift brownies using parchment paper overhang. Slice with a warm knife, wiping blade between cuts for clean edges.
Notes
- Make sure all ingredients, especially eggs, are at room temperature for best mixing results.
- Do not overbake the brownies; the center should remain slightly glossy to keep them fudgy.
- To crush kataifi pastry, use a rolling pin or your hands to break it down evenly.
- You can substitute pistachios with almonds or hazelnuts if desired.
- Reserve some pistachio cream before adding melted white chocolate for decorative piping.
- Warm the knife blade between slices to ensure neat cuts through the ganache.
- Store brownies covered in refrigerator and consume within 3 days for optimal freshness.
