Dubai Chocolate Brownies

5 from 3 votes

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 Time10

Cook Time25

Total Time35

Course: Dessert

Keyword: Dubai Chocolate Brownies

Servings: squares

Calories: 499kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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!

Video

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