Thick and fudgy, these Dubai Chocolate Brownies are topped with a creamy yet irresistibly crispy toasted kataifi pistachio topping, and cloaked in silky smooth chocolate ganache!
A few months ago, I experimented with the wildly popular Dubai chocolate trend by baking up these Dubai Chocolate Cinnamon Rolls. After sinking my teeth into that crispety crunchy and delectably creamy kataifi pistachio filling, I was HOOKED. No wonder people went bonkers for this sweet delicacy!
Ever since then, I’ve just been ITCHING to incorporate this viral trend into another dessert. So this week, I decided to try brownies…
Why You’ll Love These Dubai Chocolate Brownies
Extra THICK and Fudgy: These brownies are perfectly thick, moist, chewy, and incredibly fudgy. It bakes up with that classic shiny crackly top, and it’s infused with the nutty richness of browned butter.
Crispy Creamy Kataifi Pistachio Topping: This stuff is pure crack. The combination of delicately crisp kataifi and lusciously smooth pistachio cream is TO DIE FOR. There’s really nothing like it, and you get the most satisfying ASMR moment when you slice into these brownies.
Less Expensive and WAY Better: Crumbl sells their own Dubai Chocolate Brownie for up to $9.50 each, which is insanely expensive if you ask me. Making these brownies at home will not only give you way more brownies for your buck, but also fresher, tastier brownies. You’re welcome.
Key Brownie Ingredients
Brown Butter: Brown butter imparts a depth of flavor that you just can’t get with regular butter. It has a richer, nuttier, and almost toffee-like flavor. The flavor is more subtle in these brownies since the chocolate has a stronger flavor, HOWEVER, the brown butter helps to deepen the richness of the chocolate.
Espresso Powder: Along with brown butter, instant espresso powder also helps to enhance and deepen the flavor of the chocolate. For this recipe, you only need a 1/2 teaspoon, and you won’t taste any coffee, I promise!!
Cocoa Powder AND Semi-Sweet Chocolate: I prefer to use a combination of cocoa powder and semi-sweet chocolate in my brownie recipes. Cocoa powder has a higher amount of cocoa solids, but it’s very starchy, which can result in dry brownies if used alone. Adding semi-sweet chocolate (chips or chopped) incorporates the fat that’s lacking in the cocoa powder, thus creating perfectly moist brownies.
Other Important Ingredients
Kataifi (Shredded Phyllo Dough): Kataifi, also known as Kadaif, is made of shredded phyllo dough, and it looks like a very thin, noodle-like pastry. It’s commonly used in Mediterranean and Middle Eastern desserts, and it’s known for its delicately crisp and airy texture. It’s often toasted in a skillet pan to create a nutty flavor and extra crispy texture.
Pistachio Cream: This magical spread derives from Italy. Silky smooth, creamy, and decadent, pistachio cream is made from blended pistachios, milk, sugar, oil, and oftentimes white chocolate. It’s like Nutella’s sweet and angelic cousin.
Pistachios: These popular nuts provide a nice crunch and subtle saltiness to the brownie. I’d recommend getting the shelled roasted and salted pistachios to eliminate the monotonous task of cracking open those stubborn little shells.
Are pistachio cream and pistachio butter the same?
No. There’s a BIG difference. Pistachio butter is typically made from 100% ground pistachios, and it’s much thicker, pastier, and earthier in flavor. Pistachio cream, on the other hand, is much sweeter and creamier. It also contains other ingredients like sugar, oil, milk or white chocolate. Brands I’ve used are Florit Forenze, Pisti, and Gusto Etna. You can find pistachio cream on Amazon, in high-end grocery stores, or gourmet shops like World Market.
Where can I find Kataifi?
Aside for Middle Eastern or Mediterranean grocery stores, you can usually find kataifi in most high-end supermarkets (Whole Foods, New Seasons, etc.), online gourmet shops, or Amazon. You might need to check the refrigerated, frozen, or baking aisles, depending on whether they sell fresh, frozen, or dry packaged kataifi. I ended up purchasing it on Amazon, but I’ve heard that some Walmarts sell it as well.
Dubai Chocolate Brownies
Ingredients
Brownies:
- 1 cup unsalted butter
- 6 ounces semisweet chocolate, chopped or chips
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
- ½ teaspoon instant espresso powder
Pistachio Topping:
- 2 Tablespoons salted butter
- 2 cups shredded Kataifi pastry dough
- 1 cup pistachio cream
Chocolate Ganache:
- 4 ounces semi-sweet chocolate, chopped or chips
- ⅓ cup heavy cream
To Decorate:
- 2 Tablespoons pistachios, chopped
- 1 Tablespoon pistachio cream, warmed in microwave for 15 seconds
Instructions
Make the Brownies:
- Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper, leaving overhang on both sides. Spray pan with nonstick cooking spray.
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, turn off the heat. Working relatively quickly so the butter doesn't continue browning from the residual heat in the pan, whisk in the chocolate until melted and smooth.
- Add both sugars to the butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add the eggs, yolk, and vanilla, and whisk until smooth. Using a rubber spatula, stir in the flour, cocoa powder, salt and espresso powder until just combined.
- Pour the batter into the baking pan, smoothing it out evenly. Bake for 35-40 minutes, or until brownies look set, and there's no jiggle in the center when you gently wiggle the pan. Allow to cool completely.
Make the Topping:
- In a large nonstick skillet, melt the butter over medium heat. Add the kataifi, and stir constantly until golden brown and crispy, about 8-12 minutes. Transfer to a medium bowl.
- Heat the pistachio cream for 15-20 seconds in the microwave to soften it up. Pour over the kataifi and use a rubber spatula to fold everything together until completely combined. Spread topping evenly over cooled brownies.
Make the Ganache:
- Place the chocolate into a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to simmer, about 20-30 seconds. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes. Remove the plastic wrap and stir until smooth.
To Finish:
- Spread ganache evenly over pistachio topping. Sprinkle with chopped pistachios, then drizzle with pistachio cream.
- Use a knife or thin spatula to loosen brownies from pan. Using the parchment sides, lift brownies out of the pan and place them onto a cutting board. Cut into squares, serve, and enjoy!