If you’ve been anywhere near social media lately, you’ve seen them—Dubai chocolate bars, Dubai chocolate strawberries, and now, Dubai chocolate brownies. And let me tell you, the hype is real.
These brownies are everything: a rich, fudgy brownie base, a crunchy, nutty pistachio-kataifi filling, and a glossy chocolate ganache topping that ties it all together.
Each bite is a perfect balance of textures and flavors—decadent, indulgent, and absolutely unforgettable. Yes, they have a few components. Yes, they’re worth every minute. Let’s make some viral magic.
Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking pan and line it with parchment paper, leaving overhang on two sides for easy removal.
Make the Brownie Batter
In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat and let cool slightly. In a large bowl, whisk together the granulated sugar and brown sugar. Pour in the chocolate mixture and whisk to combine.
Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract. Sift in the flour, cocoa powder, and salt, and fold gently with a spatula until just combined. Do not overmix.
Bake
Pour the batter into the prepared pan and spread evenly. Bake for 25-35 minutes until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Do not overbake—fudgy is the goal. Let cool completely in the pan on a wire rack.
Toast the Kataifi
While the brownies cool, prepare the kataifi. Melt the butter in a large skillet over medium heat. Add the chopped kataifi and cook, stirring frequently, for 5-8 minutes until golden brown and crispy. Watch carefully—it burns quickly. Remove from heat and let cool slightly.
Make the Pistachio Layer
In a medium bowl, combine the pistachio cream, tahini, and a pinch of salt. Fold in the toasted kataifi until well combined.
Layer the Filling
Spread the pistachio-kataifi mixture evenly over the completely cooled brownies, pressing gently to adhere. Refrigerate for at least 30 minutes to firm up.
Make the Ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering (or microwave for 45-60 seconds). Pour the hot cream over the chocolate, let sit for 2 minutes, then stir until smooth and glossy. Stir in coconut oil if using
Top with Ganache
Pour the ganache over the chilled pistachio layer, spreading evenly. Tilt the pan gently to ensure even coverage.
Garnish and Chill
Immediately sprinkle with crushed pistachios and flaky sea salt if desired. Refrigerate for at least 1 hour until the ganache is completely set.
Slice and Serve
Use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and slice into squares with a sharp knife, wiping clean between cuts for neat edges. Serve chilled or at room temperature.
Store
Store in an airtight container in the refrigerator for up to 5 days.
Pro-Tips for Dubai Chocolate Brownie Greatness
- Cool Layers Completely: Each layer needs to be fully set before adding the next. Don’t rush this step.
- Watch the Kataifi: It goes from golden to burnt in seconds. Keep a close eye on it while toasting.
- Use Good-Quality Pistachio Cream: Look for a sweetened pistachio cream, not pistachio butter. The texture and flavor are key.
- Don’t Skip the Tahini: It adds depth and balances the sweetness. A little goes a long way.
- Wipe Your Knife Between Cuts: For clean, bakery-style slices, wipe the blade clean after each cut.
