Dubai Chocolate Brownies
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!
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. Refrigerate brownies for 30 minutes to set the layers.
- 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!
Notes
Brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.