Dubai Chocolate Brownies
Fudgy brownies layered with crunchy kataifi pistachio filling and topped with smooth milk chocolate ganache and a pistachio drizzle.
Servings: 16 Brownies
Ingredients
Brownie Base
- 4 ounces bittersweet chocolate chopped
- ¾ cup salted butter cut into chunks
- ½ cup (42g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup (106g) all-purpose flour
- ½ teaspoon salt
Filling
- 4 Tablespoons salted butter
- 7 to 8 ounces kataifi (chopped)
- 13 ounces pistachio cream (set aside 1 ounce for drizzling over the brownies)
- 3 Tablespoons tahini
Topping
- 2 cups chopped milk chocolate
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (177℃). Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.
- 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. Whisk in cocoa powder.4 ounces bittersweet chocolate, ¾ cup salted butter, ½ cup (42g) unsweetened cocoa powder
- 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.1 cup (200g) granulated sugar, ½ cup (100g) light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula.¾ cup (106g) all-purpose flour, ½ teaspoon salt
- 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 before topping.
- 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.4 Tablespoons salted butter, 7 to 8 ounces kataifi
- 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. Gently spread the warm filling over the cooled brownies in an even layer.13 ounces pistachio cream, 3 Tablespoons tahini
- 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.2 cups chopped milk chocolate, ½ cup heavy cream
- 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.
- Store in an airtight container for up to 5 days on the counter or in the fridge.
Notes
- 8x8-inch baking pan: These will be thicker and take longer to bake, more like 40-45 minutes.
- 9x13-inch baking pan: This recipe can be spread into a larger pan and baked thinner for 20-25 minutes.
- Kataifi Options: If you buy kataifi that is pre-toasted and dried, you will most likely find 7-ounce packages, which work just fine. If you buy frozen kataifi from the freezer section, it will usually come in 16-ounce packages, in which case, just use half (8 ounces) and toast it according to the directions in the recipe.
- Store: Keep in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
- Freeze: Wrap individual squares tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 30-60 minutes.
Nutrition
Calories: 271kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 168mg | Potassium: 113mg | Fiber: 2g | Sugar: 26g | Vitamin A: 320IU | Calcium: 22mg | Iron: 1mg
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