Dubai Chocolate Brownies
These Dubai Chocolate Brownies are ultra-fudgy, richly chocolatey, and layered with the signature flavors of viral Dubai chocolate. A buttery pistachio-tahini kataifi crunch adds irresistible texture, while a smooth dark chocolate ganache and elegant garnishes bring a truly luxurious finish. Each bite balances deep cocoa richness with nutty pistachio and sesame notes, creating a decadent dessert that feels indulgent, modern, and unmistakably Dubai-inspired.
Servings 9 large brownies
Calories 575kcal
Cost $24 for entire recipe
Equipment
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan or microwave-safe bowl
- Whisk
- Rubber spatula
- Mixing bowls (2–3)
- Fine-mesh sieve (for cocoa powder)
- Skillet (for toasting kataifi)
- Knife or kitchen shears (to chop kataifi)
- Measuring cups and spoons
- Offset spatula or spoon (for spreading ganache)
- Cooling rack
Ingredients
Chocolate Brownie Base
- ¾ cup 170 g unsalted butter
- 6 oz 170 g dark chocolate (60–70%), chopped
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ tsp fine sea salt
Dubai Pistachio Kataifi Crunch
- 1 cup kataifi pastry finely chopped
- 3 tbsp unsalted butter
- ⅓ cup pistachio cream
- 2 tbsp tahini
- Pinch of salt
- Chocolate Ganache
- 4 oz 115 g dark chocolate, chopped
- ½ cup heavy cream
Instructions
Prep
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
Make the Brownie Batter
- Melt butter and dark chocolate together until smooth; cool slightly.
- Whisk in granulated sugar and brown sugar until glossy.
- Add eggs one at a time, whisking well. Stir in vanilla.
- Sift flour, cocoa powder, and salt; gently fold into batter just until combined.
- Make the Kataifi Crunch (Key Dubai Step 🔑)
- Melt butter in a skillet over medium heat.
- Add chopped kataifi and cook, stirring constantly, until deep golden and crispy (5–7 minutes).
- Remove from heat and let cool slightly.
- Stir in pistachio cream, tahini, and salt until evenly coated and crumbly.
Assemble
- Spread brownie batter evenly in the prepared pan.
- Sprinkle the pistachio kataifi mixture evenly over the batter.
- Gently press it in slightly—don’t submerge fully.
Bake
- Bake 30–35 minutes, until edges are set and the center has moist crumbs.
- Cool completely in the pan.
Ganache Finish
- Heat cream until just steaming.
- Pour over chopped chocolate, wait 1 minute, then stir until smooth.
- Spread ganache over cooled brownies.
Garnish & Slice
- Top with pistachios, flaky salt, and edible gold. Chill 20 minutes for clean slices.
Notes
- Kataifi texture matters: Finely chop the kataifi before toasting so it distributes evenly and stays crispy instead of stringy.
- Toast until deep golden: Pale kataifi won’t deliver the signature crunch—cook until richly golden and fragrant.
- Tahini choice is critical: Use smooth, hulled tahini. Bitter or unhulled tahini will overpower the chocolate.
- Pistachio cream consistency: Warm gently if thick; it should coat the kataifi without turning pasty.
- Do not overbake: Pull brownies when the center still looks slightly soft; they set as they cool for the ideal fudgy texture.
- Layer placement tip: Lightly press the kataifi mixture into the batter—don’t fully submerge or it will lose crunch.
- Ganache timing: Spread ganache only after brownies are completely cool to avoid melting into the kataifi layer.
- Flavor upgrades: A few drops of rose water or orange blossom water enhance authenticity without making the brownies floral.
- Salt finish: A pinch of flaky sea salt on top balances the sweetness and deepens chocolate flavor.
- Clean slices: Chill brownies for 20–30 minutes and wipe the knife between cuts for sharp, bakery-style edges.