These Dubai Chocolate Brownies are a viral dessert you shouldn't skip! If you've never had Dubai chocolate, it's rich, creamy, crispy, and just incredible. The crispy kataifi (which is like shreds of phyllo dough) with the pistachio cream creates a lovely nutty addition that pairs perfectly in this case with the fudgy brownie and the soft ganache topping.
Dubai Chocolate Brownies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 30
- 🍴 Servings: 16
- 🍫 Flavor Profile: Ultra-fudgy chocolate brownies layered with crunchy pistachio kataifi and finished with a rich chocolate and pistachio swirl topping.
- 🍚 Best Served With: A cup of strong coffee or espresso to balance the rich chocolate and nutty pistachio flavors.
- 🧊 Make Ahead?: These brownies need chilling to set and can be made a day in advance for clean, perfect slices.
Summarize and Save This Content On
Viral Dubai brownies made their debut at Crumbl cookie, but I promise these homemade Dubai chocolate brownies are life-changing. I've made them a couple of times now, and I think I enjoy them even more than a classic fudgy brownie. Enjoy them to satisfy a chocolate craving or make them for a party and wow your guests. You can't go wrong!
If you enjoy the viral Dubai chocolate flavors, you'll love Dubai chocolate truffles and the Dubai chocolate bar. Another great one is my Dubai chocolate cheesecake. It's the best of all worlds.
Why This Recipe Works
- It has good texture contrast: Between the dense, fudgy brownie, the crispy and creamy pistachio layer, and the soft chocolate on top, each bite is bursting with texture that keeps you coming back for more.
- It's not overly sweet: As indulgent as this Dubai chocolate brownie is, it's not too sweet. It's balanced and has some lovely salty and bitter notes that make the perfect match.
- It's designed to be made ahead: I love that these Dubai brownies are make-ahead friendly. They benefit from some chilling time, so I like to prepare them the night before and keep them in the refrigerator until I'm ready to serve.
Ingredients
The key ingredients for this Dubai chocolate brownie recipe are listed below. They are needed to achieve the best flavor and texture to directly match the viral Dubai chocolate bars.
- Butter: You'll need unsalted butter for both the brownie batter and toasting the kataifi. It gets melted in both components, so you don't need to worry about letting it sit out to soften. I find that unsalted helps you have better control over the salt level, so the finished brownies don't lean salty.
- Cocoa powder: I use unsweetened cocoa powder for this, just like in these chocolate chip brownies, but you can use Dutch process if you want a bolder, more bitter chocolate flavor.
- Kataifi: This may be a little harder to find, and you may have to visit a Middle Eastern market to get your hands on it. It's finely shredded dough, similar to phyllo, that gets light and crispy when cooked.
- Pistachio cream: This is rich and creamy, similar to Nutella, except with a nutty and buttery pistachio flavor. It's key in Dubai chocolate.
- Chocolate chips: For this recipe, you'll need white chocolate chips for the pistachio layer and the swirl on top, and semi-sweet chocolate chips just for the swirl. It's a great balance, so the brownies won't be too sweet.
- Pistachios: Of course, pistachios are added to the kataifi and then as a garnish on top for presentation. They add a subtle crunch and saltiness for balance.
- Coconut oil: This is key to achieving the right texture of the chocolate topping. It will keep it glossy and soft so it doesn't harden and crack.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add orange zest: Stir in ½ teaspoon of fresh orange zest to the brownie batter to add a subtle citrus zing.
- Espresso boost: Include 1 teaspoon of espresso powder in the batter to enhance the chocolate flavor.
- Extra Middle Eastern flair: Add ½ teaspoon of ground cardamom for extra warmth and ties to Middle Eastern cuisine.
Take a look at my Dubai chocolate cookies if you enjoy recipes like this.
How to Make Dubai Chocolate Brownies
Before you get to work on the pistachio chocolate layered brownies, preheat your oven to 350F and line a 9x9 baking dish with parchment paper. Let it hang over the sides so it's easy to remove the entire Dubai brownie for serving.
Step 1: Prepare and bake the brownie layer. Mix the wet ingredients in a large bowl until they're glossy, and then slowly mix in the dry ingredients. Then spread it into the prepared baking dish and bake for 25-30 minutes.
Step 2: Toast the kataifi. While the brownie layer cools, you can melt some butter in a skillet and toast the kataifi. It should only take a few minutes over medium heat if you mix it frequently.
Step 3: Mix and spread the pistachio layer. Combine some of the melted white chocolate with the pistachio cream and chopped pistachios. Then, fold in the kataifi after it cools slightly. Spread it over the cooled brownie.
Step 4: Melt the chocolate and add the topping. Now you can melt the remaining white chocolate and semi-sweet chocolate chips with coconut oil. Then add more pistachio cream to the white chocolate. Pour, swirl, and garnish with more pistachios. After it chills for about 20 minutes, serve with a dalgona cloud coffee.
Expert Tips
- Chill for clean slices: I like to keep the Dubai chocolate bar brownies chilled for cleaner slices. I also recommend wiping the blade of the knife between cuts, too.
- Use room temperature ingredients: Components like the eggs should be brought to room temperature to ensure the batter is smooth and lump-free.
- Don't microwave them: These are not a brownie you can warm in the microwave. Allow it to sit at room temperature if you like, but heating it will make the topping melt.
- Refrigerator and freezer storage: Store your pistachio kataifi brownies in an airtight container and keep them in the fridge for up to 5 days. Wrap them tightly with plastic wrap and freeze them for up to 2 months. Thaw in the fridge before bringing to room temperature for best results!
Another delicious layered brownie recipe you should try is my layered s'mores brownies.
Serving Suggestions
- A scoop of chocolate crunch ice cream or Almond Joy ice cream takes one of these pistachio chocolate layered brownies to the next level. Your favorite vanilla ice cream is a great choice, too.
- Espresso and chocolate are a great match, so why not mix a tequila espresso martini to sip on while you enjoy a Dubai chocolate brownie?
- Prepare a decadent dessert board featuring brigadeiro, chocolate berry cups, and Dubai chocolate bar brownies.
Dubai Chocolate Brownies Recipe FAQs
This happens if the Dubai brownies aren't chilled long enough. If you give them at least 10-20 minutes in the fridge, this will help the topping set but still be soft.
If you don't toast the kataifi long enough, it won't be brown and crispy, but pale and chewy. Allow it enough time in the skillet to get some color.
Yes, you can, but you need to make a little adjustment.
Pistachio butter is thicker and usually unsweetened, while pistachio cream is sweeter and more spreadable. To make it work, stir some powdered sugar into the pistachio butter until it's sweetened and slightly loosened. Even with the added sugar, the filling will still be thicker than when using pistachio cream, so the texture of the layer will be a bit denser, but it will still come together and taste great.
You can if it's sweetened, but you will need to add powdered sugar, and pistachio butter is already thicker than pistachio cream. The texture of the layer will be much different, but it works!
More Unique Brownie Recipes
Do you baking brownie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Dubai Chocolate Brownies
Ingredients
Brownie Layer
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
Pistachio Kataifi Filling
- 1 ½ cups kataifi dough chopped
- 2 tablespoons unsalted butter
- ⅓ cup pistachio cream
- ½ cup white chocolate chips melted
- ¼ cup finely chopped pistachios
Chocolate Swirl Topping
- ¾ cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
- ¼ cup white chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons pistachio cream
Instructions
For the brownie layer
- Preheat the oven to 350°F (180°C). Line a 9x9-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a large mixing bowl, whisk the sugar and melted butter until smooth and glossy. Add the egg and vanilla and whisk vigorously for about 30 seconds until slightly thickened.
- Add the flour, cocoa powder, and salt. Stir just until combined.
- Spread the batter evenly into the prepared pan, it will be a thin layer.
- Bake for 25-30 minutes, until set around the edges and slightly soft in the center.
- Let cool completely before layering.
For the pistachio kataifi filling
- While the brownies cool, melt the butter in a skillet over medium heat. Add the chopped kataifi and toast, stirring frequently, until deeply golden and crisp. Remove from heat and let cool slightly.
- Add the melted white chocolate, pistachio cream, and chopped pistachios, mix until evenly coated.
- Gently spread this mixture over the cooled brownie layer, pressing lightly into an even layer. Refrigerate for 20 minutes to set.
For the chocolate swirl topping
- In a microwave safe bowl, melt the semi-sweet chocolate chips with 2 teaspoons coconut oil until smooth and glossy. Set aside.
- In a separate bowl, melt the white chocolate chips with 1 teaspoon coconut oil, then stir in the pistachio cream until smooth and pourable.
- Pour the semi-sweet chocolate mixture over the chilled kataifi layer and spread evenly. Immediately drizzle spoonfuls of the pistachio white chocolate mixture over the top and use a knife or skewer to gently swirl into a decorative pattern.
- Sprinkle with extra chopped pistachios if desired.
- Refrigerate for 10-20 minutes, or until fully set.
Notes
- Thoroughly toast the kataifi so it reaches a golden brown color and crispy texture. Otherwise, it will be pale and chewy, ruining the texture of the Dubai brownies.
- Ensure that you chill your Dubai chocolate brownies long enough so the chocolate topping has plenty of time to set.
- Use room temperature ingredients in the brownie batter to ensure that it's nice and smooth.
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