Dubai Chocolate Brownies
Inspired by the viral Dubai chocolate candy bars, these decadent Dubai Chocolate Brownies are topped with a crispy and creamy pistachio layer and crowned with luscious chocolate ganache. It's rich. It's dreamy. It's worth it!
Equipment
- 2 quart saucepan
- measuring spoons and cups
- large frying pan
- wooden spoon or heatproof silicone spatula
- mixing bowl
- 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:
- Preheat the oven to 325°F. Line an 8x8 or 9x9 pan with parchment paper or line it with foil, leaving an overhang on two opposite sides either way. If you use foil, please grease it generously with extra softened butter.
- Melt the 1/4 cup of butter over medium heat in a 2 quart saucepan. Remove the pan from the heat and add the semi-sweet chocolate chips to the melted butter. Let this stand for two minutes, then stir until the chocolate is fully melted and they are evenly combined.
- Add the sugar and stir well to combine. Stir the vanilla and then beat in the eggs, one at a time, until the mixture is smooth. Add in the flour and salt and stir in gently, just until no dry pockets remain.
- Spread the mixture into the bottom of the prepared pan. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. Let the brownies cool completely before topping.
To Make the Dubai Pistachio Filling:
- While the brownies bake, melt the butter in a large skillet over medium-low heat. Add the kataifi and toast, stirring often and reducing heat to low if kataifi begins to darken too quickly, until deep golden in color, 15 to 18 minutes. Remove the pan from the heat.
- Fold in the tahini and 1 1/4 cups plus 2 tablespoons of the pistachio cream. Spread kataifi mixture over cooled brownies, gently leveling and compressing it to make an even layer that is mostly smooth. Let it cool completely before adding the ganache layer.
To Add the Ganache Layer:
- Place the milk chocolate chips in a heatproof medium bowl. Heat cream in a saucepan over medium heat until it has bubbles around the edges of pan. Pour the cream over the chocolate. Let it sit undisturbed for 2 minutes, then whisk until the chocolate is fully melted and smooth.
- Pour the ganache over the pistachio layer. Stir the remaining pistachio cream to loosen it, then use a spoon to drizzle it over the ganache. Drag a skewer or toothpick through the ganache (avoiding the pistachio filling layer) to swirl the pistachio cream a little.
- If you wish to, you can garnish the brownies with the chopped pistachios and a light sprinkle of flaky salt.
- Let the ganache firm up, then use the parchment overhang like a sling to transfer the brownies to a cutting board. Cut into squares.
- Store leftovers in a tightly covered container in the refrigerator.
Nutrition
Calories: 798kcalCarbohydrates: 77gProtein: 11gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 86mgSodium: 342mgPotassium: 538mgFiber: 5gSugar: 44gVitamin A: 736IUVitamin C: 1mgCalcium: 102mgIron: 4mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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