Viral Dubai Brownies

These Copycat Crumbl Dubai Brownies combine a rich, fudgy brownie base with a crunchy toasted kataifi pistachio filling, a smooth milk chocolate ganache, and a creamy pistachio drizzle on top. They perfectly capture the viral Dubai chocolate trend in delicious brownie form and you can make an entire batch of them for the cost of 2 brownies from the store!

An overhead image of Dubai brownies cut into squares.

The Dubai chocolate bar took social media by storm with its crispy kataifi and creamy pistachio center. Paul loves them so much he asks me to make them for special occasions like his birthday or Father’s Day. But you all know I’m a sucker for a brownie, especially brownie mash-ups with other sweet-treat faves like my Butterfinger Brownies, Slutty Brownies, or ultra-decadent German Chocolate Brownies, so of course I had to make a brownie version of this trend.

These Dubai Brownies deliver the perfect ratio of fudgy chocolate, crunchy toasted strands, nutty pistachio cream, and silky ganache to give you a real sense of the Dubai chocolate fad in perfectly-fudgy brownie form. They taste just like the ones from a certain gourmet cookie shop where you pay around $8 just for one brownie! We can do better at home anyway.

Homemade Dubai chocolate brownies that have been cut into 16 squares.

A Dubai chocolate brownie with a layer of crunchy pistachio cream on top of fudgy brownies with chocolate ganache on top.

Why you’ll love this family favorite recipe!

The toasted kataifi brings a satisfying crunch to contrast the fudgy brownie base and smooth ganache, while the sweet pistachio cream adds a luxurious nutty flavor that pairs so well with the chocolate layers.
You can cheat with a doctored up brownie mix for the base if you want.
The natural green color from the pistachio paste drizzled on top make these look impressive with hardly any effort on your part!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Bittersweet Chocolate – Gives deep chocolate flavor to the brownie base and helps create that perfect fudgy texture.
Salted Butter – Adds richness and moisture to the base and filling while also balancing the sweetness.
Unsweetened Cocoa Powder – Intensifies the chocolate taste and gives the brownies a nice dark color.
Granulated Sugar and Light Brown Sugar – Sweeten the batter and help form the crackly top with a chewy center.
Large Eggs – Bind everything together and create the fudgy consistency we all love.
Vanilla Extract – Enhances the flavors and adds a touch of warmth. Use my homemade vanilla extract for the best flavor.
All-Purpose Flour – Provides just enough structure without making the brownies cakey.
Salt – Balances the sweetness and brings out the chocolate and pistachio notes.
Kataifi – You can find it frozen near the phyllo sheets and puff pastry (or at a middle eastern market) or you can find toasted kataifi online. I tend to buy it frozen in 16-ounce packages (I use half for this recipe and save the other half for another time) and toast it myself but either one works.
Pistachio Cream – You are looking for sweet pistachio cream, not pistachio butter or pistachio paste. With the popularity of Dubai chocolate desserts, it is getting easier to find pistachio cream at regular grocery stores like Wal-Mart, World Market, and even Costco, it’s usually near the peanut butter. Or of course you can go to a middle eastern market and they will frequently have multiple brands to choose from. You can also order it online from Amazon (although it is usually cheapest to get in person by quite a bit).
Tahini – Adds subtle nuttiness and helps the filling come together smoothly.
Milk Chocolate – Makes a silky ganache topping that complements the pistachio layer beautifully.
Heavy Cream – Turns the chocolate into a smooth, pourable ganache.

Ingredients for making homemade Dubai brownies.

How to Make Dubai Brownies

Make the Brownies

Preheat oven. Preheat the oven to 350°F (177℃). Line a square 9×9″ baking dish with a parchment paper sling or spray with baking spray.
Melt chocolate mixture. In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth, then whisk in cocoa powder.
Add sugars and wet ingredients. Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
Incorporate dry ingredients. Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula.
Bake brownies. Pour the brownie batter into the prepared baking dish and spread into the corners, the batter will be thick. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached, be sure not to overbake. Cool completely before topping.

Make the Kataifi Filling

Toast kataifi. To make the filling, melt 4 tablespoons of butter in a large skillet over medium-low to medium heat. Add the chopped kataifi and toast, stirring frequently until evenly toasted and golden brown, about 10-15 minutes. Reduce the heat if the kataifi starts to darken too quickly and be careful not to burn it.

Chopped kataifi in a pan with melted butter.

Make filling. Add 12 ounces of the pistachio cream (reserving the remaining 1 ounce for drizzling over the finished brownies) and tahini to the warm kataifi. Stir well to combine and evenly coat the toasted kataifi.

Adding pistachio cream and tahini to toasted kataifi in a skillet.

Dubai pistachio filling in a pan with a spatula.

Cool brownies and top with filling. Gently spread the warm filling over the cooled brownies in an even layer.

A square pan of homemade fudgy brownies with a shiny, crackly top.

Spreading pistachio kataifi filling for Dubai brownies over a pan of fudgy brownies.

Make Chocolate Ganache and Pistachio Drizzle to Finish

Add chocolate ganache. Heat the heavy cream in a microwave-safe bowl for 60 seconds until bubbling. Pour over the chopped chocolate in another bowl and let it sit for 3-4 minutes without stirring. Once the chocolate has had a chance to melt, stir until completely smooth, then pour the ganache over the pistachio kataifi filling and spread into a thin, even layer.
Add pistachio drizzle. Warm the remaining 1 ounce of pistachio cream in a microwave-safe bowl for 20 seconds, then drizzle over the ganache layer. Chill in the fridge for 30 minutes to set the ganache before cutting the brownies into squares.

A pan of Dubai brownies with pistachio cream drizzled on top.

Recipe FAQ’s

Can I use pistachio butter instead of pistachio cream?

No, you really want the sweet pistachio cream here, not pistachio butter or paste. The cream is sweeter and much more spreadable, so the filling stays nice and creamy. Using butter or paste can make it too thick or not quite sweet enough.

Why does my kataifi sometimes turn out soggy?

The key is toasting it slowly over medium heat until it’s deeply golden and you can hear it crisp up when you stir. If you add the pistachio cream while the kataifi is still piping hot, it can lose that crunch pretty quickly.

How do these compare to the original Dubai chocolate bar?

They keep that signature crunchy kataifi-pistachio center you love from the viral bar, but I’ve added a fudgy brownie base and an extra layer of silky ganache, making them more substantial and perfect for sharing.

Tips for Success

Use room temperature eggs, as they blend into the brownie batter much more smoothly and help keep that fudgy texture we’re going for.
Toast the kataifi slowly and stir often. This is the key to getting every piece evenly golden and ultra-crispy without any burnt bits that could taste bitter.
Let the brownies cool completely before adding the pistachio filling and ganache. It’s tempting to rush this step, but the layers stay distinct and don’t slide around when the base is fully cooled.
Give the chocolate time to melt before stirring when you make the ganache. It makes a huge difference in how silky and smooth the topping turns out.
Chill the finished Dubai Brownies well and use a sharp knife wiped clean between cuts. You’ll get those neat, bakery-style squares every single time.

Homemade Dubai chocolate brownies next to chocolate bars and a green checkered linen.

A close up image of a Dubai chocolate brownie on its side.

Substitutions and Variations

Swap the milk chocolate in the ganache for dark chocolate if you prefer a less sweet, more intense topping.
Sprinkle a pinch of flaky sea salt over the ganache right after spreading it – that sweet-salty contrast really makes the pistachio cream pop.
Stir some chopped pistachios into the kataifi filling for extra crunch and pretty green flecks throughout.
Bake them in an 8×8-inch pan if you want thicker brownies (they’ll just need a few extra minutes in the oven).