Dubai Chocolate Brownies

By Lucy Parissi

5 from 3 votes

, Updated Sep 14, 2025

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These viral Dubai Chocolate Brownies are ultra-fudgy, deeply chocolatey, and infused with Middle Eastern flair — pistachio paste, tahini, and toasted kataifi. A next-level twist on a classic treat!

Pistachio lovers, make sure to check out my Dubai Chocolate Cake and Pistachio Cake recipes!

Obsessed over the viral Dubai Chocolate bars? Me too! Want to take your obsession to the next level? You simply gotta make these Dubai Chocolate Brownies! Picture rich, fudgy chocolate brownies with creamy-crunchy pistachio and kataifi filling and a layer of chocolate ganache to top.

Sounds decadent and it is, but you will be amazed with how easy these Dubai brownies are! Perfect for gifting or simply sharing amongst loved ones and just the ultimate dessert treat for Dubai chocolate lovers.

Dubai Chocolate Brownie Ingredients

This recipe uses a few specialty ingredients which you will be familiar with if you have made my Dubai chocolate bar recipe. I am going to go through these once more – pay attention at the back!

• The brownie base is made with good quality chocolate, unsalted butter, brown sugar, large eggs, cocoa powder and all-purpose flour. You could use a boxed brownie mix of course but homemade is always tastier IMHO.
• The pistachio layer uses the special ingredients – pistachio cream, tahini and toasted kataifi. Let’s look at each of those in a bit more depth, shall we?
  • Pistachio Cream: This sweet and creamy pistachio spread is available on Amazon and in specialty stores. It is becoming easier to find as the Dubai Chocolate craze grows. I have even seen jars in my local grocery store!
  • Toasted Kataifi / Kadayif: This shredded phyllo dough, commonly used in many Middle Eastern and Greek desserts, can be ordered on Amazon. You can even find it bundled up with the pistachio cream. I love that it stays crunchy for ages, even when mixed with the creamy filling!
  • Tahini: This is generally easy to find as it is used in so many beloved dips and recipes. Even though a small amount is added to the filling, the nutty flavor makes all the difference!
• The ganache topping is made with just two ingredients: semi-sweet chocolate and heavy cream. I also added some pistachio cream to create the feathering on top of the brownies.

How to Make Dubai Chocolate Brownies

Prepare the brownies

1. Preheat the oven to 350°F (180°C). Mist an 8-inch square brownie pan with cake release and line with parchment paper, letting the edges overhang.
2. Place the chocolate chips and butter into a small bowl and melt in the microwave in short 30 second bursts or over a double boiler. Stir until melted and smooth and set aside to cool down slightly.
3. Add the sugar, salt and eggs to a large bowl and beat using a hand mixer or whisking vigorously with a balloon whisk. You want to make sure the sugar is fully dissolved. Fold the chocolate mixture in.
4. Sift the cocoa powder and all-purpose flour into the bowl then stir everything together until you have a smooth, glossy batter.
5. Pour the brownie batter into the prepared pan, level and bake for 25-28 minutes or until the brownies are set at the edges. A toothpick inserted in the center should come out with a few moist crumbs.
6. Cool the brownies on a wire rack, but do not remove from the pan.

Make the filling

1. Place the pistachio cream, tahini and salt in a bowl and stir to combine. Fold in the toasted kataifi pastry until every strand is coated.
2. Pour the filling over the cooled brownie base and gently spread it edge to edge. Level using an offset spatula.

Prepare the ganache

1. Heat the cream in a saucepan until small bubbles appear around the edges – do not boil! Pour the cream over the chocolate chips, rest for a couple of minutes and stir until completely melted and smooth.

Assemble the Dubai Chocolate Brownies

1. Spread the ganache over the filling and level. Heat a couple of tablespoons of pistachio cream and place in a ziplock bag. Snip a small hole and pipe straight lines over the ganache (before it sets). Use a toothpick or chopstick to drag through the lines to create a feathered effect.
2. Chill the brownies until the ganache sets. Lift them out of the pan using the paper overhang. Use a large knife to slice the brownies, wiping the blade between each cut. Serve and enjoy!

Recipe Notes and FAQs

• Storing Dubai Chocolate Brownies: keep in an airtight container in the fridge for up to 5 days. You can also freeze them for up to three months, thawing in the fridge overnight before serving. These brownies are uber-rich so slice them into smallish pieces. They are best enjoyed at room temperature for maximum gooeyness, but should be stored in the fridge since the ganache contains cream.
• To make a double boiler, place a heat-safe bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t come into contact with the water. Add the chocolate chips and stir until melted.
• Toasting the kataifi pastry: Break or cut the raw kataifi pastry into smaller strands or use chopped and dried kataifi. Melt unsalted butter in a large skillet until foaming. Stir in the kataifi pastry and cook over medium-low heat, stirring often, until the pastry is a deep golden brown color. You can now stir it into the filling.
• You can bake your brownies in the air fryer if you like! Preheat to 330°F (165°C), place the brownies in the air fryer basket and bake for 25-30 minutes.
• What type of chocolate should I use? I usually opt for dark or semi-sweet chocolate chips as they are so easy to work with. You can also use a good quality chocolate bar with a cocoa percentage of at least 60%. Chop it up first so it melts quickly.

Tried my Dubai Chocolate Brownie recipe? I’d love to hear what you thought! Let me know in the comments below — and if you loved the recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating to help others find it too. Don’t forget to snap a pic and tag #supergoldenbakes on Instagram or TikTok — I get way too excited seeing your bakes in the wild 💛

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5 from 3 votes

Dubai Chocolate Brownies

By Lucy Parissi | Supergolden Bakes

These viral Dubai Chocolate Brownies are ultra-fudgy, deeply chocolatey, and infused with Middle Eastern flair — pistachio paste, tahini, and toasted kataifi. A next-level twist on a classic treat!

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 squares

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Equipment

• 8 inch square brownie pan
• Cordless Hand Mixer
• Digital scales
• Dubai Chocolate Ingredients
• Cake release
• Semi sweet chocolate chips

Ingredients

For the brownies

• ▢ 1 ¼ cups (200g) semi-sweet chocolate chips
• ▢ ½ cup (115g) unsalted butter
• ▢ 1 cup (200g) light brown sugar
• ▢ pinch salt
• ▢ 2 large eggs
• ▢ 2 tsp vanilla bean paste , optional
• ▢ 4 tbsp cocoa powder , unsweetened
• ▢ ½ cup (65g) flour all-purpose / plain

For the pistachio layer

• ▢ 1 cup (300g) pistachio cream
• ▢ 2 tbsp tahini
• ▢ large pinch salt
• ▢ 2 cups (160g) roasted Kataifi pastry see notes

For the ganache topping

• ▢ 2 cups (340g) semi-sweet chocolate chips
• ▢ ½ cup (125ml) cream heavy / double
• ▢ 2 tbsp pistachio cream

Instructions 

Prepare the brownies

• Preheat the oven to 350°F / 180°C. Mist an 8-inch square pan with cake release and line with parchment paper, letting the edges overhang.
• Place the chocolate chips and butter into a small bowl and melt in the microwave in short 30 second bursts or over a double boiler. Stir until melted and smooth and set aside to cool down slightly.
  1 ¼ cups (200g) semi-sweet chocolate chips, ½ cup (115g) unsalted butter
• Add the sugar, salt, eggs and vanilla paste to a large bowl and beat using a hand mixer or whisking vigorously with a balloon whisk. You want to make sure the sugar is fully dissolved. Fold the chocolate mixture in.
  1 cup (200g) light brown sugar, 2 large eggs, pinch salt, 2 tsp vanilla bean paste
• Sift the cocoa powder and all-purpose flour into the bowl then stir everything together until you have a smooth, glossy batter.
  4 tbsp cocoa powder, ½ cup (65g) flour
• Pour the brownie batter into the prepared pan, level and bake for 25-28 minutes or until the brownies are set at the edges. A toothpick inserted in the center should come out with a few moist crumbs.
• Let the brownies cool slightly – do not remove from the pan.

Make the filling

• Place the pistachio cream, tahini and salt in a bowl and stir to combine. Fold in the toasted kataifi pastry until every strand is coated.
  1 cup (300g) pistachio cream, 2 tbsp tahini, large pinch salt, 2 cups (160g) roasted Kataifi pastry
• Pour the filling over the cooled brownie base and gently spread it edge to edge. Level using an offset spatula.

Prepare the ganache

• Heat the cream in a saucepan until small bubbles appear around the edges – do not boil! Pour the cream over the chocolate chips, rest for a couple of minutes and stir until completely melted and smooth.
  2 cups (340g) semi-sweet chocolate chips, ½ cup (125ml) cream

Assemble the Dubai Chocolate Brownies

• Spread the ganache over the filling and level. Heat a couple of tablespoons of pistachio cream and place in a ziplock bag. Snip a small hole and pipe straight lines over the ganache (before it sets). Use a toothpick or chopstick to drag through the lines to create a feathered effect.
  2 tbsp pistachio cream
• Chill the brownies until the ganache sets. Lift them out of the pan using the paper overhang. Use a large knife to slice the brownies, wiping the blade between each cut. Serve and enjoy!

Notes

• Storing Dubai Chocolate Brownies: keep in an airtight container in the fridge for up to 5 days. You can also freeze them for up to three months, thawing in the fridge overnight before serving.
• These brownies are uber-rich so slice them into smallish pieces. They are best enjoyed at room temperature but should be store in the fridge since the ganache contains cream.
• To make a double boiler, place a heat safe bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t come into contact with the water. Add the chocolate chips and stir until melted.
• Toasting the kataifi pastry: Break or cut the raw kataifi pastry into smaller strands. Melt unsalted butter in a large skillet until foaming. Stir in the kataifi pastry and cook over medium low heat, stirring often, until the pastry is a deep golden brown color. You can now stir it into the filling. Four cups of kataifi (approximately 140g) will yield about 2 cups of toasted kataifi ( 120-160g as it is heavier when toasted). For best results use digital scales for accurate measurements.
• You can bake your brownies in the air fryer if you like! Preheat to  330°F (165°C), place the brownies in the air fryer basket and bake for 25-30 minutes.
• What type of chocolate should I use? I usually opt for dark or semi-sweet chocolate chips as they are so easy to work with. You can also use a good quality chocolate bar with a cocoa percentage of at least 60%. Chop it up first so it melts quickly.

Nutrition

Calories: 499kcal | Carbohydrates: 58g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 205mg | Potassium: 320mg | Fiber: 3g | Sugar: 33g | Vitamin A: 348IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 3mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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