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Dubai Chocolate Brownies with Pistachio Cream and Kataifi Crunch Recipe

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4.1 from 54 reviews

This Dubai Chocolate Brownies recipe features a rich, fudgy brownie base layered with a smooth pistachio cream, a crunchy kataifi topping, and a glossy chocolate ganache. The combination of textures and flavors—from the nutty pistachios to the sweet kataifi strands and decadent ganache—makes this an indulgent and elegant dessert perfect for special occasions or any chocolate lover’s delight.

  • Total Time: 1 hour 50 minutes
  • Yield: 16 servings

Ingredients

Brownie Base

  • 1 cup (226 grams) unsalted butter
  • 1 1/2 cups (255 grams) chopped chocolate
  • 1 cup (198 grams) granulated sugar
  • 1/2 cup (107 grams) brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup (90 grams) all-purpose flour
  • 1/2 cup (42 grams) natural unsweetened cocoa powder

Pistachio Cream Layer

  • 1 1/2 cups (190 grams) shelled pistachios
  • 1/4 cup (28 grams) confectioners’ sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/3 cup (57 grams) melted white chocolate or vanilla candy melts

Kataifi Crunch

  • 1 cup (70 grams) crushed kataifi pastry
  • 1 tablespoon butter
  • 2 teaspoons granulated sugar
  • Pinch of salt
  • 4 tablespoons (30 grams) chopped pistachios (for sprinkling)

Ganache

  • 2 cups (340 grams) chopped chocolate
  • 3/4 cup (170 grams) heavy cream

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang on two sides to help remove the brownies easily once baked.
  2. Make the Brownie Base: In a microwave-safe bowl, melt the unsalted butter with the chopped chocolate in 20-second intervals, stirring well between each until a smooth mixture forms. Whisk in the granulated and brown sugars until fully combined. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract. Fold in the flour, cocoa powder, and salt just until no dry streaks remain; avoid overmixing to keep the batter tender.
  3. Bake the Brownies: Pour and spread the brownie batter evenly into the prepared pan. Bake for 30 to 36 minutes, or until the edges are firm and the center appears slightly glossy but set. Remove from oven and allow to cool completely in the pan before proceeding.
  4. Make the Kataifi Crunch: Melt butter in a skillet over medium heat, then add crushed kataifi pastry, sugar, and a pinch of salt. Cook while stirring frequently until the kataifi strands turn a light golden color and become crisp. Transfer to a plate and let cool completely to maintain crunchiness.
  5. Make the Pistachio Cream Layer: Place shelled pistachios in a food processor and pulse for 30 to 60 seconds until finely ground and smooth. Add confectioners’ sugar, vanilla extract, and a pinch of salt; pulse briefly to combine. Pour in melted butter and continue processing until the mixture becomes creamy and spreadable, scraping down the sides if needed. Incorporate the melted white chocolate until fully blended. Reserve two tablespoons of this cream for decoration later.
  6. Layer the Brownies: Spread the pistachio cream evenly over the cooled brownie base. Sprinkle the kataifi crunch evenly over the pistachio layer and gently press down to help it stick. Scatter chopped pistachios on top for added texture and flavor.
  7. Make the Ganache: Place chopped chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the ganache is smooth. Let it sit for 2 minutes, then stir thoroughly until it becomes glossy and silky.
  8. Assemble the Top Layer: Pour the ganache evenly over the pistachio and kataifi layers and spread using a spatula. Warm the reserved pistachio cream briefly (10 to 15 seconds) until slightly softened. Transfer it into a small zip-top bag, snip the tip, and pipe straight lines across the ganache. Using a toothpick, drag through the lines in alternating directions to create a beautiful feathered pattern.
  9. Chill and Slice: Refrigerate the assembled brownies for 45 to 60 minutes, or until the ganache has fully set. Using the parchment overhang, lift the brownies from the pan and slice with a warm knife, wiping the blade clean between cuts for neat edges. Serve and enjoy!

Notes

  • Ensure eggs are at room temperature for better batter incorporation and texture.
  • Do not overbake the brownies; the center should remain slightly glossy for optimal fudginess.
  • Allow the kataifi crunch to cool completely to maintain its crisp texture.
  • You can substitute white chocolate melts with high-quality white chocolate.
  • Use a sharp or warm knife when slicing to avoid cracking the ganache layer.
  • The pistachio cream can be made ahead and refrigerated; bring to room temperature before spreading.
  • Store brownies in an airtight container in the refrigerator for up to 4 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 36 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://allyumcooks.com/dubai-chocolate-brownies-with-pistachio-cream-and-kataifi-crunch-recipe/