Dubai Chocolate Brownie

Experience a decadent twist on the classic brownie with this Dubai Chocolate Brownie—a rich, fudgy base made with nutty browned butter and premium cocoa, layered with a crunchy, aromatic pistachio kataifi topping, and finished with a luscious, silky chocolate ganache. This Middle Eastern-inspired dessert marries traditional flavors and textures to create an indulgent treat that’s perfect for festive occasions or anytime you crave an extraordinary chocolate dessert. The combination of buttery, toasted kataifi with the earthy pistachio butter and smooth chocolate elevates this brownie beyond the ordinary, making it a showstopper on any dessert table.

Iram Mansoor

Dubai Chocolate Brownie

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Experience a decadent twist on the classic brownie with this Dubai Chocolate Brownie—a rich, fudgy base made with nutty browned butter and premium cocoa, layered with a crunchy, aromatic pistachio kataifi topping, and finished with a luscious, silky chocolate ganache. This Middle Eastern-inspired dessert marries traditional flavors and textures to create an indulgent treat that’s perfect for festive occasions or anytime you crave an extraordinary chocolate dessert. The combination of buttery, toasted kataifi with the earthy pistachio butter and smooth chocolate elevates this brownie beyond the ordinary, making it a showstopper on any dessert table.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chilling time 2 hours hrs

Servings: 10 Servings

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

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For the Brownie Batter:

• 1 cup unsalted butter, cut into small cubes
• 1/2 cup all-purpose flour
• 1/2 cup natural cocoa powder, unsweetened
• 3 large eggs, room temperature
• 1/2 cup light brown sugar, packed
• 1 3/4 cups powdered sugar
• 1 tbsp vanilla bean paste or pure vanilla extract
• 3 tbsp neutral oil, such as vegetable or canola oil
• Pinch of salt
• 1 cup semi-sweet chocolate chips
• 1/4 cup milk chocolate chips

For the Pistachio Kataifi Layer:

• 2 cups shredded kataifi dough store-bought, thawed if frozen
• 1 tbsp unsalted butter or ghee
• 1 cup pistachio butter smooth + extra for drizzling

For the Chocolate Ganache Layer:

• 1 cup semi-sweet or dark chocolate chips

Method

 

Prepare Browned Butter:

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, melt the butter over medium heat.
3. Stir frequently, scraping the sides and bottom of the pan every 10 seconds.
4. Continue cooking for about 5–6 minutes until the butter foams and the milk solids turn golden brown and release a nutty aroma.
5. Be careful not to burn it. Immediately remove from heat and transfer to a heatproof bowl to cool slightly.

Make the Brownie Batter:

1. To the browned butter, add the milk chocolate chips, cocoa powder, vanilla bean paste, and oil. Stir to combine and allow the mixture to cool completely.
2. In a separate large bowl, whisk the eggs with brown sugar for 3–4 minutes until the mixture is pale, fluffy, and the sugar has mostly dissolved. Add the powdered sugar and mix for an additional 2–3 minutes until fully incorporated.
3. Slowly fold the cooled browned butter mixture into the egg mixture until combined. Add the flour, salt, and semi-sweet chocolate chips, and gently fold until just combined. Avoid overmixing to keep the batter tender.

Bake the Brownie:

1. Line an 8×8-inch baking pan with parchment paper.
2. Pour the batter evenly into the pan and smooth the top.
3. Bake for 35–40 minutes, or until the edges are set and crisp, but the center remains slightly fudgy. A toothpick inserted in the center should come out with moist crumbs.
4. Remove the brownie from the oven and allow it to cool completely.

Prepare the Pistachio Kataifi Layer:

1. In a skillet over medium-low heat, melt the butter or ghee.
2. Add the shredded kataifi dough and toast for 4–5 minutes, stirring frequently, until golden and crispy.
3. Transfer to a bowl and fold in the pistachio butter until evenly coated.

Prepare the Chocolate Ganache Layer:

1. Place the chocolate chips in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, melt over a double boiler.

Assemble the Brownie:

1. Once the brownie is fully cooled, spread the pistachio kataifi mixture evenly over the top.
2. Pour the melted chocolate ganache over the kataifi layer, spreading it smoothly.
3. Drizzle extra pistachio butter on top for garnish.

Chill & Serve:

1. Refrigerate the assembled brownie for at least 2 hours to allow the layers to set firmly.
2. Slice into squares and serve chilled or at room temperature.

Video

Notes

• Ensure the butter is browned carefully to avoid burning—it adds a deep, nutty flavor.
• If kataifi dough is frozen, thaw completely before using.
• You can substitute pistachio butter with finely ground pistachios mixed with a little honey or syrup if pistachio butter is unavailable.
• For a richer ganache, substitute some of the chocolate chips with dark chocolate or add a splash of cream while melting.

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