dubai chocolate brownies

these dubai chocolate brownies are a study in perfect layers. featuring a fudgy chocolate brownie base that somehow feels both rich and light, topped with toasted threads of kadayif pastry bathed in pistachio cream and tahini, all crowned with a smooth and glossy milk chocolate ganache.

why you will love these dubai chocolate bar brownies

• easy recipe – these dubai chocolate brownies are really simple to make and are a lot easier than they look! it’s just a basic fudge brownie base with a layer of toasted pastry and then a simple chocolate ganache on top.

• the textures and layers!! if you’re a texture person (like me), you will absolutely love these dubai chocolate brownies. the combination of soft, fudgy brownie with the crunchy pistachio filling and the smooth chocolate ganache works so well together. the dubai chocolate trend made better in my opinion!

• perfect for special occasions – these dubai chocolate brownies are the perfect treat for special occasions. easy to make, can be made in advance, look impressive and the crunchy pistachio layer and creamy ganache really elevate a simple fudge brownie!

learn how to make these dubai chocolate pistachio brownies

these viral dubai chocolate brownies can be made in just a few easy steps! for the brownie base, we’re going to start off by melting butter and dark chocolate together until smooth, then we’ll set this aside. in another bowl, we’‘ll whisk together eggs, granulated sugar, brown sugar and vanilla extract. then, we’ll add the melted chocolate and butter mixture, as well as some flour, cocoa powder and salt and mix this in until a thick batter forms. bake the brownies until they’re fudgy on the inside with a crackly top.

while the brownies are baking, we’ll make the pistachio filling. start up by chopping up kadayif pastry into smaller pieces and then toasting the pastry in a pan with some butter until golden. remove the pastry from the pan, and place into a bowl. let it cool completely.

remove the brownies from the oven once they’re done, and let them cool completely at room temperature. once the pastry has cooled, add pistachio cream and tahini to the bowl, and mix it into the pastry until completely coated. add the pistachio kunafa mixture on top of the cooled brownies and spread it out into a thick and even layer.

finally, make the chocolate ganache. heat up heavy cream in a small pot or pan over medium heat. pour the hot cream over some milk chocolate in a bowl, then mix these together until smooth. let the ganache cool slightly, then pour this over the pistachio chocolate brownies. spread it out into an even layer, then place this in the fridge for about 20 minutes so that the ganache can set, and we’re done!

dubai chocolate brownies ingredients:

• butter – i use unsalted butter for this dubai chocolate brownies recipe. you are also welcome to use salted butter but i would recommend skipping the extra salt in this recipe if you do. i also use butter for toasting the pastry.

• dark chocolate – i typically like to use dark chocolate for baking brownies as this helps balance out the general sweetness of the dessert overall. i personally wouldn’t recommend using milk chocolate in these brownies, especially because of the sweet pistachio layer. these brownies are also topped with a milk chocolate ganache, so using milk chocolate for the brownie base will make everything too sweet.

• eggs – this dubai chocolate bar brownie recipe uses 2 large eggs.

• brown sugar – i like to use a small amount of light brown soft sugar for this recipe as the brown sugar helps make these brownies extra chewy and fudgy. you can also use dark brown sugar if you like, just bear in mind that it might have a stronger molasses flavour.

• granulated sugar – this recipe uses a mix of granulated sugar and brown sugar. we’ll be whisking together the eggs and sugars until the sugar dissolves so that we can get that beautiful crackly top! (although it doesn’t matter too much, as we’ll be covering it with the pistachio layer and the ganache anyway).

• vanilla extract – optional, but will add a nice, subtle vanilla flavour to the dubai chocolate brownies.

• flour – we’ll be using plain flour or all purpose flour for this recipe.

• cocoa powder – we’ll also be using a small amount of natural, unsweetened cocoa powder for these brownies.

• salt – just a small amount of salt mixed in the dry ingredients helps balance out the sweetness in these brownies.

• kadayif – we’re going to be using shredded filo pastry for the pistachio filling layer. this is going to be chopped up and toasted in butter until golden.

• pistachio cream – for the pistachio layer. you can use any that you like, or even make a homemade pistachio cream.

• tahini – a small amount amount of tahini in the pistachio filling helps balance out the sweetness.

• double cream or heavy cream – this is going to be using to make the ganache.

• milk chocolate – i like to use milk chocolate for the ganache. if you’re worried that this might be too sweet for you, you’re also welcome to use dark chocolate for the topping. i personally found that it wasn’t too sweet!

tools:

• 3 small bowls – we’ll need a small mixing bowl for the butter and dark chocolate mixture. you’ll also need a bowl for the dry ingredients, and one for the milk chocolate when making the ganache.

• 2 large bowls – we’ll be adding everything to one bowl later on in the recipe so you’ll need a large bowl to fit all of the ingredients in so that it’s easier to mix your brownie batter. you’ll also need a large bowl for the toasted pastry.

• whisk or hand mixer – we’re going to mix the sugar and eggs together using a whisk or hand mixer until the sugar dissolves. i decided to use a whisk for this recipe. it might take a little longer using a whisk, with a little bit more work and strength, but it will do the job just fine! in fact, using a hand mixer to whip your eggs and sugar actually incorporates more air into the batter, so using a whisk might make your brownies even more fudgy.

• spoon or silicone spatula – for folding the dry ingredients in so that you don’t over mix the brownie batter.

• parchment paper or baking paper – lining your baking tray with parchment paper will make it easier to lift the brownies out once they’re done.

• 8×8 inch baking tray – i’m using an 8×8 inch tray for this dubai chocolate brownie recipe.

• a pan – for toasting the pastry.

• a small pot or pan – for heating up the cream when making the ganache.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat your oven and and grease and line a baking tray for your dubai chocolate brownies.

step two: break apart some dark chocolate into pieces and add it to a small bowl. add butter to the same bowl. melt the chocolate and butter in the microwave in 30 second intervals, making sure to mix every 30 seconds. continue to do this until the mixture is mostly melted, then remove from the microwave. keep mixing the hot butter and chocolate together until smooth, then set this aside.

step three: in another bowl, crack open 2 large eggs. then, add light brown sugar and granulated sugar.

step four: using a whisk or hand mixer, mix together the eggs and sugars until they are combined, and the sugar dissolves. this will usually take a good few minutes. you’ll know the sugar has dissolved once you feel a little bit of the mixture between your fingers and you can no longer feel the sugar granules. if you find that you can still feel them, go ahead and mix for a little bit longer. the mixture will look slightly frothy.

step five: add vanilla to the egg and sugar mixture and mix it in.

step six: add the chocolate and butter mixture to the egg and sugar mixture. whisk it until combined and the brownie batter looks smooth and chocolatey.

step seven: in another bowl, add flour, cocoa powder and salt. mix these together. then, add this to the brownie batter.

step eight: using a spoon or spatula, gently fold the dry ingredients in. do not mix too much at this stage as you don’t want to over mix. mix the dry ingredients in until just combined, and the flour is no longer visible.

step nine: add the brownie batter to your lined baking tray, then place in the oven and bake for 20-25 minutes (baking times will vary depending on your oven and the size of your tray). take them out when they’re slightly soft and underdone, as they’ll continue to cook as they cool.

step ten: once you remove the brownies from the oven, let them cool at room temperature completely.

step eleven: while the brownies are baking/cooling, toast the kadayif pastry. chop the pastry into small pieces, then heat up a pan over low-medium heat. add butter to the pan, and let it melt.

step twelve: add the chopped pastry to the pan and toast it in the butter over low-medium heat until golden brown.

step thirteen: once the pastry looks golden brown and toasted, remove it from the pan and place in another bowl. let it cool completely.

step fourteen: once the brownies and the pastry have cooled, start assembling the dubai chocolate brownies. warm some pistachio cream in the microwave until it’s a pourable consistency, then add this to the toasted pastry.

step fifteen: add tahini to the pastry as well, and mix everything together until the pastry is completely coated.

step sixteen: add the pistachio filling on top of the brownies and smooth it out into a thick and even layer.

step eighteen: make the chocolate ganache. break apart some milk chocolate and add it to a small bowl.

step nineteen: in a small pot or pan, add heavy cream. heat this up over medium heat until it begins to bubble gently.

step twenty: once the cream begins to bubble, pour it over the milk chocolate pieces. mix the hot cream and chocolate together – the hot cream will melt the chocolate. keep mixing until the mixture becomes smooth.

step twenty one: let the chocolate ganache cool slightly (not too long or it will thicken up). then pour the chocolate ganache over the pistachio filling.

step twenty two: tilt the tray around so that the chocolate can spread into an even layer, then place the brownies in the fridge for about 20-30 minutes so that the ganache can set.

step twenty three: let the dubai chocolate brownies sit out at room temperature for a while before serving, then slice up and let’s eat!

tips and notes

• try to use high quality chocolate if you can. high quality dark chocolate or semi sweet chocolate will give these dubai chocolate brownies the best, rich and chocolatey flavour. higher quality chocolate will also be easier to melt and combine with the rest of the ingredients. using high quality milk chocolate for the ganache will also give you that smooth, glossy ganache layer for the top.

• be careful not to over mix the brownie batter. once you add the dry ingredients, make sure to gently fold then in using a spoon or silicone spatula, and don’t mix for longer than necessary. mix until just combined. over mixing can lead to tough brownies.

• make sure to use room temperature eggs for the brownies, as they will combine with the rest of the ingredients easily and give you a smoother batter.

• make sure you preheat the oven so that it’s already hot by the time you place your brownies in the oven. this will ensure that the brownies bake evenly and that they won’t take longer to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your brownies as they bake. don’t just bang them in the oven and leave until the designated time is up. it might be a good idea to check the brownies for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out with a few moist crumbs attached – the toothpick shouldn’t be completely dry or have wet batter on it. i like to take the brownies out of the oven when they’re very slightly underdone as they will continue to cook as they cool once they’re out of the oven. over baking will result in dry and cakey brownies, which is not what we want. underbake the brownies slightly for more of a soft and fudgy texture.

• once your brownies are out of the oven, let them cool at room temperature completely before trying to add anything to them.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• for the pistachio filling, toast the pastry lightly over low-medium heat in some butter for extra crunch and flavour. you can use salted butter if you like, but i used unsalted. just toast the pastry until it looks golden brown, then remove it from the pan.

• let the toasted pastry cool before adding the pistachio cream and tahini to it. i’ve found that adding pistachio cream to the pastry when it’s still warm makes you lose some of the crunch from toasting it and becomes slightly soggy and soft. i prefer to wait for it to cool, then i like to warm the pistachio cream in the microwave slightly until it’s a pourable consistency and mix this into the cooled pastry along with the tahini.

• when making the ganache, break the milk chocolate into small pieces or chop it finely to make things easier for you. chopping it finely will just make it easier to melt when you pour the hot cream over it.

• when heating up the cream, make sure not to heat it up too much or over too high of a heat. remove it from the heat once it starts to bubble gently, then pour it over the chocolate.

• let the ganache cool slightly before pouring it onto your dubai chocolate brownies. it should still be slightly warm and pourable but not too hot when you add it to the brownies. if you let it cool too much, it will thicken up, so just keep that in mind.

• feel free to add a pinch of salt to the chocolate ganache if you like.

• once you add the chocolate ganache to your brownies, place the brownies in the fridge for about 20 to 30 minutes so that the ganache can set. i did actually have these in the fridge for about an hour or even more than that, but it won’t need that long!

• before serving the dubai chocolate brownies, let them sit at room temperature for a while so that they can soften slightly.

• for clean cuts, warm a knife with hot water and then wipe it clean. do this each time you slice.

• store any leftover dubai chocolate brownies in an airtight container in the fridge. they will keep in the fridge for about 5 days.

frequently asked questions

1. what does dubai chocolate taste like ?

   – ‘dubai chocolate’ refers to the viral dubai chocolate bar with a crunchy pistachio, tahini and kadayif filling. it blends rich, creamy chocolate with buttery pastry and a sweet and nutty pistachio filling.

2. where can i buy kadayif pastry ?

   – you can usually find kadayif pastry in middle eastern or turkish shops, either fresh or frozen.

3. can i use salted butter in this dubai chocolate brownie recipe ?

   – yes, you can use salted butter. if you use salted butter for your brownies instead of unsalted, i would recommend skipping the salt listed in this recipe.

4. do i have to use vanilla to make these dubai chocolate brownies ?

   – the vanilla in this brownie recipe is optional. i like the subtle vanilla flavour it gives to the brownies, but if you would prefer not to use it or don’t have it, that’s also completely fine.

5. why did my dubai chocolate brownies turn into a cake instead of fudgy ?

   – there are a number of reasons why your brownies came out cakey. one reason is baking times. you should take your brownies out of the oven while they are slightly underbaked as they will continue to cook and firm up as they cool. even if you followed the exact timings in the recipe, every oven will bake things differently so timings will vary depending on your oven and the size of your tray. i highly recommend checking on your brownies every once in a while, especially towards the end of the written times to make sure they don’t over bake.

   – another reason could be due to over mixing the batter or having too much flour in your brownie batter. to make these dubai chocolate brownies as accurately as possible, i would recommend weighing out the flour using a kitchen scale. and remember to gently fold the dry ingredients into the brownie batter until no streaks of flour remain in order to avoid over mixing.

6. can i use a different type of chocolate, like milk chocolate, instead of dark chocolate for the brownie base ?

   – while you can use different types of chocolate for this recipe, i would recommend using dark or semi sweet chocolate to balance the sweetness and give these brownies a richer flavour. using something like milk chocolate might make the brownies too sweet, especially since there is a sweet pistachio filling and a milk chocolate ganache as well.

7. do i have to use brown sugar to make these dubai chocolate brownies ?

   – brown sugar is recommended for these dubai brownies, as it helps gives the brownies a richer flavour and makes them extra chewy. however, if you don’t have brown sugar, you can substitute it with granulated sugar. using all granulated sugar for this brownie recipe might change the taste and texture of these brownies slightly, but they will still be delicious! for best results, use a combination of brown sugar and granulated sugar as stated.

8. how do i know that my brownies are done baking ?

   – Insert a toothpick into the center of the brownies a few minutes before the end of the stated baking times. if the toothpick comes out with a few moist crumbs attached, the brownies are done. Be careful not to over bake, as this can lead to dry, cakey brownies. the toothpick shouldn’t be completely dry, and it shouldn’t have wet batter on it either. if your toothpick comes out with wet batter on it, it’ll need to bake for slightly longer. i usually like to bake these brownies for 20 minutes.

9. why did my ganache separate ?

   – this usually happens if the cream was too hot or the mixture was overheated. be sure to remove the cream from the heat once it starts to bubble gently.

10. can you make chocolate brownies in advance ?

    – yes, you can make this double chocolate brownie recipe in advance! you’ll actually need some time to make these brownies as you’ll need to wait for the brownies and the pastry to cool, and then also for the ganache to set at the end. you can definitely make these a day in advance if you want to make them to bring somewhere. just be sure to leave them out at room temperature for a while before serving so that they can soften.

11. what other dubai chocolate desserts can i make ?

    – there are so many dubai chocolate dessert ideas out there, such as dubai chocolate cake, dubai chocolate cheesecake, dubai chocolate cookies or even the viral dubai chocolate strawberry cup.

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