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Easy Dubai Chocolate Brownie Recipe

Irresistible Easy Dubai Chocolate Brownie Recipe with Pistachios

Discover an Easy Dubai Chocolate Brownie Recipe blending rich chocolate and pistachios for an irresistible treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 9 slices
Course: DESSERTS
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
  • 2 cups Semi-Sweet Chocolate Chips Use dark chocolate for a bolder taste.
  • 1 cup Granulated Sugar Coconut sugar can provide a lower glycemic index.
  • 1/2 cup Brown Sugar Both light and dark versions work well.
  • 3 large Eggs Flax eggs can be used as a vegan substitute.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best flavor.
  • 1/2 teaspoon Sea Salt Balancing the sweetness is essential.
  • 3/4 cup Cocoa Powder Dutch-process cocoa will deepen both taste and color.
  • 1 cup All-Purpose Flour (sifted) Swap with a gluten-free blend if needed.
For the Pistachio/Kataifi Layer
  • 1 cup Kataifi Find at Middle Eastern grocery stores or substitute with shredded phyllo.
  • 1 cup Pistachio Cream Store-bought or homemade.
  • 2 tablespoons Tahini Almond butter is a delightful alternative.
  • 1 cup Chocolate Chips Use high-quality chocolate for the best results.
  • 6 tablespoons Butter Coconut oil is a great substitute.
For the Drizzle
  • 1/4 cup Pistachio Cream Warm if thick for easier drizzling.

Equipment

  • 8x8 inch pan
  • mixing bowls
  • Saucepan
  • whisk
  • Parchment paper

Method
 

How to Make Easy Dubai Chocolate Brownies
  1. Prepare Brownie Batter: Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper. Melt together the unsalted butter and semi-sweet chocolate chips in increments, mixing until smooth. Then, add in the granulated sugar, brown sugar, eggs, and vanilla extract, stirring until combined.
  2. Combine Dry Ingredients: Sprinkle in the sea salt and cocoa powder into the bowl. Gently mix! Sift the all-purpose flour and fold it into the batter along with any remaining chocolate chips, ensuring not to overmix.
  3. Bake Brownies: Spread the batter evenly into the prepared pan. Bake for 23-25 minutes, or until slightly set. Allow them to cool for a few moments before proceeding.
  4. Prepare Pistachio/Kataifi Layer: While cooling, toast kataifi in melted butter until golden brown. In a separate bowl, mix together pistachio cream, tahini, and a pinch of salt. Gently fold in the cooled kataifi.
  5. Layer and Melt Chocolate: Generously spread the pistachio mixture over the cooled brownies. Melt the chocolate chips and remaining butter until smooth, then pour over the pistachio layer.
  6. Chill: Refrigerate for at least 1 hour to let them set completely. Slice into squares using a sharp knife.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

Serve drizzled with extra pistachio cream for added indulgence.

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