The Best Dubai Chocolate Brownies Recipe

Dubai Chocolate Brownies combine the rich, fudge texture of homemade chocolate brownies with a crunchy pistachio filling and a smooth dark chocolate topping. Inspired by the popular Dubai chocolate combination, this dessert brings together three textures in every bite: soft brownies, crisp shredded pastry, and a firm chocolate layer.

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This recipe uses simple brownie ingredients and a pistachio cream filling that makes the finished squares look as impressive as they taste. The brownies are baked in an 8-inch square pan, making 16 servings that work well for family gatherings, parties, holidays, or a homemade dessert platter.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cool Time: 2 hours
Chill Time: 1 hour
Total Time: 3 hours 50 minutes
Servings: 16 brownies
Yield: 16 brownies

Ingredients

• 1 cup kataifi (shredded phyllo dough)
• 1/2 cup butter, melted
• 1 cup sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup plus 1 tablespoon pistachio cream
• 2 teaspoons tahini
• 6 ounces dark chocolate, chopped
• 2 teaspoons butter
• 2 tablespoons finely chopped pistachios

Directions

1. Toast the Kataifi

Preheat the oven to 350°F (175°C). Spread the kataifi evenly over a 10-by-15-inch rimmed baking sheet. Bake for 10 to 12 minutes, stirring halfway through, until the shredded pastry turns golden brown. Watch it closely near the end because the fine strands can brown quickly.

Allow the kataifi to cool while you prepare the brownie batter.

2. Prepare the Brownie Pan

Line an 8-inch square baking pan with parchment paper, leaving enough overhang to help lift the brownies out later. Lightly grease the parchment to reduce sticking.

3. Make the Brownie Batter

In a large bowl, stir together the melted butter, sugar, lightly beaten eggs, and vanilla extract until combined.

Add the flour, unsweetened cocoa powder, salt, and baking powder. Mix until the dry ingredients are incorporated and no large pockets of flour remain. Avoid overmixing, as this can make the brownies less tender.

Spread the batter evenly into the prepared pan, reaching the corners so the brownies bake at a consistent thickness.

4. Bake the Brownies

Bake in the preheated oven for 20 to 25 minutes. Insert a toothpick into the center to check for doneness; it should come out clean according to this recipe’s instructions.

Transfer the pan to a wire rack and let the brownies cool completely, approximately 2 hours. Allowing the base to cool before adding the filling helps keep the pistachio layer from softening or melting.

5. Prepare the Pistachio-Kataifi Filling

Place the cooled, toasted kataifi in a small bowl. Add 1/2 cup of pistachio cream and the tahini, then stir until the pastry is evenly coated.

Spread the mixture over the cooled brownies in an even layer. Gently press it into place without crushing all the crispy pastry strands. This filling gives Dubai Chocolate Brownies their distinctive nutty flavor and crunchy texture.

6. Make the Dark Chocolate Topping

Place 4 ounces of the chopped dark chocolate and 2 teaspoons of butter in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each interval, until smooth. This should take approximately 1 1/2 to 2 minutes, depending on your microwave.

Add the remaining 2 ounces of dark chocolate and stir until melted and smooth. The residual heat helps melt the additional chocolate while allowing you to control the consistency of the topping.

Spread the melted chocolate evenly over the pistachio-kataifi layer.

7. Add the Pistachio Swirl

Drizzle the remaining 1 tablespoon of pistachio cream over the chocolate topping. Use a toothpick to gently swirl the cream through the chocolate, creating a marbled pattern.

Sprinkle the finely chopped pistachios over the top for extra flavor and a decorative finish.

8. Chill and Serve

Cover the pan and refrigerate for approximately 1 hour, or until the chocolate topping has set.

Once firm, lift the brownie slab out using the parchment paper and cut it into 16 squares. For cleaner edges, use a sharp knife and wipe the blade between cuts.

Nutrition Information

Per serving (1 brownie):

• Calories: 247
• Fat: 12 g
• Carbohydrates: 31 g
• Protein: 4 g

Nutrition values are estimates and may vary depending on the brands of pistachio cream, chocolate, and other ingredients used.