Chocolate Pistachio Brownies a.k.a Dubai Chocolate Brownies
Serves 1215 mins prep0 mins cook
If you’ve been scrolling through your social media feed lately, chances are you’ve seen the buzz around Chocolate Pistachio Brownies, also known as the Dubai Chocolate Brownies. This viral dessert has been taking the internet by storm—and for good reason! These brownies are everything you want in a dessert: rich, fudgy, indulgent, and utterly irresistible. Featuring an eggless, dairy-free chocolate base, crunchy toasted kataifi, a creamy pistachio filling, and a decadent chocolate ganache topping!
0 servings
What you need
Instructions
How to Make The Brownies 1 Preheat your oven to 340°F (170°C). Lightly grease an 8x8-inch (20cm x 20cm) square baking pan with oil, then line it with parchment paper—leave a little overhang so it’s easy to lift the brownies out later. Trust me, future-you will thank you. 2 Melt the butter and dark chocolate together in a heatproof bowl—either over a double boiler or in the microwave (just go in short bursts and stir in between so nothing scorches). Once melted and smooth, stir in the sugar and warm milk. Whisk it all together until the sugar mostly dissolves. 3 Now add your dry stuff: flour, cocoa powder, baking powder, and salt. Whisk it in gently until the batter is smooth and no streaks remain—don’t overthink it. 4 Pour that rich, chocolatey batter into your prepped pan and spread it out evenly. Bake for 25 to 30 minutes, or until the top looks set and the center doesn’t jiggle. Let it cool a bit before digging in (or at least try to). How to Make the Crunchy Pistachio Coconut Layer 6 Melt the butter in a pan over medium heat. Once it’s bubbling, toss in the chopped kataifi dough. Stir it occasionally for around for 5 to 7 minutes, until it’s golden brown and nice and crispy—don’t walk away, it can toast fast! 7 Take the pan off the heat and let the kataifi cool for a few minutes so it doesn’t melt everything in the next step. 8 In a mixing bowl, combine the toasted kataifi with shredded coconut(if using) and a generous spoonful of pistachio cream. Stir it all together until it’s well mixed and sticky in the best way. Want a richer, nutty vibe? Go ahead and add a spoonful of tahini. 9 Once your brownies are fully cooled, spread this pistachio layer evenly across the top. Press it down gently so it sticks, but don’t smush the brownies. How to Make the Chocolate Topping 11 In a small saucepan or microwave-safe bowl, heat the whipping cream until just about to simmer (don’t boil). 12 Pour the hot cream over the chopped milk chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Let it cool slightly. 13 Pour the chocolate ganache over the chilled pistachio layer and spread evenly. Refrigerate for 30 minutes or until the chocolate is fully set.View original recipe