If you’ve ever found yourself wandering the bustling streets of Dubai, you might have stumbled upon the delightful treat that is the Dubai Chocolate Brownie.
This isn’t your ordinary brownie – it intrigues with a symphony of lush flavors and textures, blending rich chocolate, buttery pistachio kadayif, and glossy chocolate ganache to create an exquisite dessert.
What makes this recipe pop is the combination of traditional Middle Eastern ingredients that elevate the chocolate brownie to a whole new level of indulgence. Imagine sinking your teeth into this decadent blend, and it’s no wonder why this recipe has gone viral.
The internet is buzzing with home bakers eager to replicate this tantalizing treat, and I’m pleased to share a step-by-step guide to recreating its magic in your kitchen.
Ingredients:
Brownie Base
- ¾ cup (130g) dark chocolate, chopped
- ¾ cup (170g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup + 1 tbsp (70g) all-purpose flour
- 1 tsp baking powder
- 2½ tbsp unsweetened cocoa powder
- ¾ cup (130g) chopped chocolate or chocolate chips (for folding into the batter)
Pistachio Kadayif Filling
- 200g shredded phyllo dough (kadayif)
- ½ cup (120g) pistachio cream or paste
- 1 tbsp tahini
- Butter (for toasting the kadayif — approx. 3–4 tbsp)
Chocolate Ganache
- 150ml heavy (double) cream
- 200g dark or semisweet chocolate, chopped
To Finish
- Chopped pistachios (for garnish)
- Flaky salt (optional, for finishing)
Instructions:
1. Make the Brownie Base
- Preheat oven to 350°F (177°C). Line an 8×8-inch square pan with parchment paper.
- In a heatproof bowl, melt the chocolate and butter together using a double boiler or microwave in short bursts. Stir until smooth and glossy.
- In a separate mixing bowl, beat the sugar and eggs with a hand or stand mixer until light and fluffy.
- Gently fold the melted chocolate mixture into the eggs, being careful not to deflate the mixture.
- Sift in the flour, cocoa powder, and baking powder. Fold until just combined.
- Fold in the additional chopped chocolate or chocolate chips.
- Pour into the prepared pan and bake for 35 minutes, or until a toothpick inserted comes out mostly clean. Let cool completely.
2. Make the Pistachio Kadayif Filling
- Shred the kadayif (shredded phyllo dough) into small strands using your hands.
- In a large skillet, melt the butter over medium heat. Add the kadayif and toast, stirring constantly, until golden brown and fragrant. Remove from heat.
- Stir in the pistachio cream and tahini until the mixture is fully coated and sticky. Let cool slightly.
3. Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer — do not boil.
- Pour the hot cream over the chopped chocolate in a bowl. Cover and let sit for 15 minutes.
- Stir gently until smooth, glossy, and fully combined. Let cool slightly to thicken.
4. Assemble the Dubai Brownies
- Once the brownie base is completely cooled, spread the pistachio kadayif filling evenly over the top.
- Pour the ganache over the filling and spread it into a smooth, even layer.
- Garnish with chopped pistachios and a pinch of flaky salt (optional).
- Chill in the refrigerator for 4–6 hours, or until fully set.
Serving Tips:
- Serve on a platter or gift box for an impressive dessert centerpiece.
- Let brownies sit at room temperature for 10–15 minutes before serving for the perfect fudgy texture.
- Slice into clean, even squares with a warm knife for sharp edges.
Final Thoughts
Experiencing the Dubai Chocolate Brownie isn’t just about satisfying a sweet tooth; it’s about grasping the global nature of culinary influences and savoring their convergence. As you explore this recipe, remember that cooking is a journey of flavors, of memories yet to be made.
Should you feel inspired to personalize or experiment, perhaps by incorporating rosewater or adding a dusting of cinnamon, embrace it! And when you do try this luscious treat, share your thoughts and tweaks. The shared joy of culinary exploration is as rewarding as the dessert itself.
