Introduction

Rich and indulgent, these Dubai Chocolate Brownies combine smooth chocolate, nutty pistachio cream, and a crisp kataifi pastry for a unique texture. Perfect for special occasions or whenever you need a decadent treat.

This image shows a square chocolate dessert cut into small pieces, with three clear layers. The bottom layer is a thick, dark brown brownie base with a dense, slightly crumbly texture. On top of that is a green layer made of thin, shredded strands, packed tightly to form a firm layer. The top layer is smooth, glossy dark chocolate with a shiny finish, decorated with irregular swirls of lighter green topping spread across its surface in a wavy pattern. The dessert is placed on a white marbled surface, and the cuts between squares are clean and straight. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (200g) semi-sweet chocolate chips
½ cup (115g) unsalted butter
1 cup (200g) light brown sugar
Pinch salt
2 large eggs
2 tsp vanilla bean paste (optional)
4 tbsp unsweetened cocoa powder
½ cup (65g) all-purpose flour
1 cup (300g) pistachio cream
2 tbsp tahini
Large pinch salt
2 cups (160g) roasted kataifi pastry (see notes)
2 cups (340g) semi-sweet chocolate chips (for ganache)
½ cup (125ml) heavy cream
2 tbsp pistachio cream (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly mist an 8-inch square pan with cake release and line it with parchment paper, letting the edges overhang for easy removal.
Step 2: Melt 1 ¼ cups chocolate chips and butter together in a microwave-safe bowl in 30-second bursts or over a double boiler. Stir until smooth and set aside to cool slightly.
Step 3: In a large bowl, beat the brown sugar, pinch of salt, eggs, and vanilla bean paste until the sugar dissolves. Fold in the melted chocolate mixture.
Step 4: Sift cocoa powder and flour into the bowl. Gently stir to combine into a smooth, glossy batter.
Step 5: Pour the batter into the prepared pan, smooth the surface, and bake for 25–28 minutes. The edges should be set, and a toothpick inserted in the center should come out with moist crumbs.
Step 6: Allow the brownies to cool slightly in the pan, but do not remove them yet.
Step 7: For the filling, mix pistachio cream, tahini, and a large pinch of salt in a bowl. Fold in the roasted kataifi pastry, ensuring all strands are coated.
Step 8: Spread the filling evenly over the cooled brownie base, smoothing edge to edge with an offset spatula.
Step 9: To make the ganache, heat heavy cream in a saucepan until bubbles form around the edges—avoid boiling. Pour the hot cream over 2 cups chocolate chips, let sit for a few minutes, then stir until smooth.
Step 10: Spread the ganache evenly over the filling layer.
Step 11: Warm 2 tablespoons of pistachio cream, place it in a small ziplock bag, and snip a tiny corner to pipe straight lines over the ganache before it sets. Use a toothpick to drag through the lines, creating a feathered design.
Step 12: Chill the brownies until the ganache is firm. Lift the brownies out using the parchment paper overhang and slice with a large knife, wiping the blade between cuts. Serve and enjoy.

Tips & Variations

Use high-quality semi-sweet chocolate for richer flavor.
If kataifi pastry is unavailable, crushed pistachio nuts or toasted shredded phyllo can substitute for added crunch.
Swap tahini for almond butter if preferred, adjusting salt to taste.
For a nut-free version, omit the pistachio cream and replace the kataifi with toasted coconut flakes.

Storage

Store the brownies covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. They can also be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator.

How to Serve

The image shows a close-up of a three-layer square dessert piece resting on brown paper on a white marbled surface. The bottom layer is dark brown and dense, resembling a rich chocolate brownie. Above that, the middle layer is thick and textured with a greenish-yellow color, likely a pistachio or nut paste. The top layer is a smooth, shiny dark chocolate glaze with a decorative pattern of light green lines creating a wave design. The dessert is cut into neat squares, and the focus highlights the layers' distinct colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, unsweetened cocoa powder is recommended for the best flavor balance and richness, but regular cocoa powder works in a pinch, keeping in mind the taste may be slightly less intense.

How do I prevent the kataifi pastry from becoming soggy?

Roasting the kataifi pastry before mixing it with the filling helps keep it crisp. Ensure it is cooled completely before folding into the pistachio cream mixture.