Description
Indulge in these luxurious Dubai Chocolate Brownies that blend a rich, fudgy chocolate base with a unique crunchy katayfi and luscious pistachio cream topping, finished off with a smooth milk chocolate ganache and pistachio swirls. This decadent dessert marries Middle Eastern flavors with classic chocolate goodness perfect for any special occasion or treat.
Ingredients
Scale
Brownie Base
- Cooking spray
- 1 (18- to 20-oz.) box chocolate brownie mix (such as Ghirardelli), plus ingredients called for on box
Kataifi Mixture
- 6 tbsp unsalted butter
- 10 oz kataifi, chopped into 1/2″ pieces (about 5 cups)
- 3 tbsp tahini
- 1 1/2 cups pistachio cream (from 2 [7-oz.] jars), divided
Ganache and Garnish
- 2 cups (340 g) milk chocolate chips
- 1/2 cup heavy cream
- Extra pistachios for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Arrange a rack in the center of your oven and preheat it to 325°F. Spray a 9″ x 9″ baking dish with cooking spray and line it with parchment paper, leaving an overhang on two opposite sides for easy removal later.
- Prepare Brownie Batter: In a large bowl, make the brownie mix according to the package directions, including all additional ingredients called for. Pour the batter into the prepared dish and spread evenly with a spatula.
- Bake Brownies: Bake the brownies for 35 to 40 minutes until a tester inserted in the center comes out with a few moist crumbs. Remove from oven and allow to cool completely in the pan.
- Cook Kataifi: While brownies bake, melt butter in a large skillet over medium-low heat. Add the chopped kataifi and cook, stirring often to prevent burning, until the kataifi is a deep golden color, about 15 to 18 minutes. Remove from heat.
- Add Tahini and Pistachio Cream to Kataifi: Mix the tahini and 1 1/4 cups plus 2 tablespoons of pistachio cream into the kataifi mixture. Let this cool while the brownies finish baking and cool.
- Spread Kataifi Mixture on Brownies: Once the brownies have cooled, spoon and spread the kataifi mixture evenly over the top.
- Make Chocolate Ganache: Place the milk chocolate chips in a medium heatproof bowl. Heat the heavy cream in a medium pot over medium heat until it just starts to bubble around the edges. Pour the hot cream over the chocolate and let it sit for 2 minutes, then whisk until the mixture is smooth and glossy.
- Assemble Topping: Pour the ganache over the kataifi layer evenly. Drizzle the remaining 2 tablespoons of pistachio cream over the ganache. Use a toothpick to gently swirl the pistachio cream into the ganache, creating decorative patterns while being careful not to disturb the kataifi layer underneath. Sprinkle additional pistachios on top for garnish.
- Serve: Using the parchment overhang, lift the entire brownie block out of the pan and transfer it to a cutting board. Cut into squares and serve.
Notes
- Ensure the kataifi does not burn by continuously stirring and adjusting heat as needed.
- Use high-quality pistachio cream for authentic flavor.
- Allow brownies to cool fully before spreading kataifi layer to prevent melting.
- Swirling ganache and pistachio cream while warm creates a beautiful marbled effect.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern fusion
Keywords: Dubai Chocolate Brownies, Kataifi brownies, Pistachio cream dessert, Chocolate ganache brownies, Middle Eastern chocolate dessert
