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These Dubai Chocolate Brownies are a spin on the viral Dubai chocolate bar, combining dark chocolate brownies with creamy pistachio butter with toasted kataifi pastry filling, and then topped with a layer of rich ganache.
I took the flavors found in Dubai chocolate bars and layered them in brownie form to make this delicious dessert, which is so rich and perfect for indulging. The crispy kataifi pastry combined with the creamy pistachio gives a lovely crunch to each bite, while the ganache brings richness to complement the chewy brownie base. This rich dessert is a winner for kids and adults alike, making it a great bake to serve to a crowd. A treat more categorized for a cheat meal on your cheat day.
For more Dubai chocolate-inspired desserts, try my Dubai Chocolate Strawberry Cups and my Chocolate Pistachio Cookies.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Dubai Brownies. The full quantities can be found in the recipe card further down the post.
- Salted butter: The salt in the butter balances the sweetness of the brownie base. If you only have unsalted butter, add 1/4 tsp fine kosher salt to the brownie batter.
- Vegetable or coconut oil: Adding this to the brownie batter keeps the brownies moist.
- Granulated sugar: You can use coconut sugar or light cane sugar as well.
- Eggs: The eggs bind the brownies together, giving them a fudgy texture.
- Vanilla extract and Baking powder.
- All-purpose flour: This forms the bulk of the brownie, giving it a slight chew. You can use white or whole wheat pastry flour, if preferred.
- Cocoa powder: Unsweetened cocoa powder is what you want here, not hot cocoa mix. I like to use Dutch process cocoa for a stronger chocolate flavor, but natural cocoa or raw cacao powder will also work.
- Kataifi pastry: This thin, string-like pastry, sometimes called kadayif, is a shredded form of phyllo dough. Look for it in Middle Eastern grocers, sometimes in the fridge or freezer section.
- Raw pistachio butter or cream: You want to use raw, not toasted, pistachio butter as it has a vibrant green color. Pistachio cream can also be used and will make the brownies sweeter.
- Tahini paste: Adding a small amount of tahini to the filling makes the texture softer than just using pistachio butter. You can also skip this if you don’t have it but I recommend it.
- Heavy cream or heavy whipping cream: It’s important to use heavy cream here, not half-and-half, as the higher fat content of the cream is needed to make the ganache thicken properly. Coconut cream will work too. The thick part of the canned coconut cream you see when you open the can.
- Dark chocolate: You can use chopped chocolate or chocolate chips here. You could use milk chocolate if you prefer a sweeter ganache.
- White chocolate (optional): This extra touch is used to decorate the brownies. Skip it to make the dessert less sweet.
How to Make Dubai Chocolate Brownies
Step 1: Start by making the ganache, as it needs time to cool. Heat the cream in a small pot until steaming (do not boil). Remove from the heat and add the chocolate to the pot. Let sit for 5 minutes, then stir until evenly melted and smooth. Set aside.
Step 2: Now make the brownie base: Preheat the oven to 350°F and line a 9 x 9-inch square pan with parchment paper.
Step 3: In a large bowl, beat the butter, oil, and sugar with electric beaters until smooth. Beat in the eggs and vanilla until combined.
Step 4: In a separate bowl, combine the flour, cocoa powder, and baking powder. Sift the dry ingredients over the butter mixture. Whisk together by hand, don’t overmix.
Step 5: Spread the brownie batter evenly into the prepared pan. Bake for 22-25 minutes until just set.
Step 6: As the brownie is cooling, make the pistachio filling: Chop the kataifi pastry, then add it to a large pan over medium heat with the oil. Stir constantly for 10-12 minutes until the pastry is golden and crisp. Don’t rush this step!
Step 7: Add the pistachio paste and tahini to the pastry in the pan and stir until combined. Spread the mixture evenly over the cooled brownie.
Step 8: Spread the cooled ganache evenly over the pistachio filling. Chill the brownies for 4 hours until the ganache is set.
Step 9: Remove the brownies from the pan and slice them into 16 pieces, then enjoy!
Variations & Tips
→ The ganache needs to cool before spreading over the filling. You can speed up the cooling process by chilling it in the fridge. The ganache won’t cool evenly in the fridge, though, so you’ll need to stir it a few times at 10-minute intervals to achieve a smooth texture.
→ When making the ganache, it’s important not to boil the cream, as this will make it too hot, which can cause the ganache to split once you add the chocolate.
→ If using chopped chocolate, make sure you chop it evenly into small pieces so that it melts evenly into the cream.
Common Questions
You can store the brownies in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. If frozen, thaw in the fridge overnight before eating.
This can happen if your cream is too hot when you add the chocolate. This is why it’s important not to boil the cream, just to heat it until steaming.
If you notice fat separating from the chocolate in the ganache, making it appear oily, you can fix it by beating in 1 tbsp boiling water with electric beaters for 1 minute until shiny and smooth.
Yes. If you have a brownie mix you love and prefer to use instead, you go right ahead. It’s fine.
Yes. You can swap the butter with coconut oil or vegetable oil.
More Brownie Recipes
- Peppermint Brownies
- Pumpkin Brownies
- Greek Yogurt Brownies
- Brownie Cookies
- Protein Brownies
- Cottage Cheese Brownies
- Flourless Sweet Potato Brownies
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Dubai Chocolate Brownies
Ingredients
For the chocolate brownie:
- 1/2 cup salted butter, softened at room temp
- 3 tablespoons vegetable oil, or coconut oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
For the filling:
- 8 ounces kataifi pastry dough, shredded phyllo dough
- 2 tbsp vegetable or coconut oil
- 10 ounces raw pistachio butter or cream, will be sweeter if using cream
- 2 tablespoons tahini paste
For the ganache topping:
- 8 ounces dark chocolate chips or chopped dark chocolate
- 1/2 cup heavy cream or heavy whipping cream
- 2-3 tablespoons white chocolate chips, melted
Instructions
- Start by making the ganache topping, as it needs some time to cool and thicken.
To make the ganache topping:
- Heat the 1/2 cup heavy cream or heavy whipping cream in a small saucepan, but don't boil! Just when it's about to simmer, remove from heat. Add in the 8 ounces dark chocolate chips or chopped dark chocolate and allow to sit for 5 minutes.
- Mix with a spatula until the chocolate is fully melted. Allow it to cool on the counter while making the brownie and filling.
To make the brownie:
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper.
- In a mixing bowl, use an electric mixer and beat the 1/2 cup salted butter (softened), 3 tablespoons vegetable oil, and 1 cup granulated sugar. Whisk until well combined. Add 2 large eggs and 2 teaspoons vanilla extract then mix until smooth.
- In a small bowl, combine 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 cup unsweetened cocoa powder. Sift this mixture over the large mixing bowl; Whisk by hand just until the batter is combined. Don't over-mix!
- Transfer the batter to the prepared pan and level it. Bake for 22-25 minutes, until the top is just set.
- Allow the brownie to cool in the pan while you make the pistachio filling.
To make the pistachio filling:
- Chop the 8 ounces kataifi pastry dough (shredded phyllo) on a cutting board.
- Place the 2 tbsp vegetable or coconut oil in a large pan over medium heat. Add the chopped kataifi to the pan. Cook for about 10-12 minutes while continuously mixing until evenly golden brown and crispy. For a great texture, don't rush this process.
- Turn the heat off and add the 10 ounces raw pistachio butter or cream and 2 tablespoons tahini paste. Mix everything well to combine and coat the crisp kataifi.
- Once the brownie is cool, evenly spread the pistachio filling on top.
Assemble the Dubai Chocolate Brownies:
- Spread the thickened ganache over the filling evenly.
- Melt the 2-3 tablespoons white chocolate chips and drizzle over the ganache.
- Refrigerate the Dubai brownies in the pan for around 4 hours. Once the ganache is completely thickened, remove from the pan and slice into 16 pieces.
Notes
Variations & Tips:
- Speed up cooling of the ganache: Refrigerating speeds up cooling, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator, so it remains even and smooth.
- Grainy ganache? If, after cooling, the ganache looks a bit grainy, use the electric whisk and mix until smooth and shiny, about 1 minute.
- When making the ganache, it’s important not to boil the cream, as this will make it too hot, which can cause the ganache to split once you add the chocolate.
- If using chopped chocolate, make sure you chop it evenly into small pieces so that it melts evenly into the cream.
- Can’t find pistachio butter in the store? Try my homemade pistachio butter or my recipe for pistachio cream.
- Swap the pistachio butter for natural peanut butter or hazelnut butter for a different flavor.
Storage:
- Fridge: Store the brownies in an airtight container in the fridge for 3-5 days.
- Freezer: Freeze the brownies in an airtight container for up to 3 months. Thaw in the fridge overnight before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
