Dubai Dark Chocolate Brownie Recipe
This Dubai Dark Chocolate Brownie recipe is a fun spin on the popular original Dubai Chocolate trend which is a chocolate bar stuffed with a filling made of crispy kataifi pastry and pistachio cream, originating in Dubai, hence the name. This recipe starts with a dense, fudgy dark chocolate brownie base topped with a thick, nutty and crunchy pistachio kataifi layer and is finished with a dark chocolate ganache. The Dubai layer adds a decadent, nutty and crunchy addition that goes so well paired with the rich, dense chocolate brownie. If you wanted to make this recipe even quicker, you could buy your favourite premade brownie from your local bakery or supermarket, you do you!
So how do I make these Dubai Dark Chocolate Brownies from scratch?
Dark Chocolate Brownie
To begin making these Dubai Dark Chocolate Brownies, we start with the brownie layer. In a microwave safe bowl, add the butter and dark chocolate and melt until combined in 30 second bursts in the microwave. In a large mixing bowl or stand mixer bowl with the whisk attachment, whisk together the eggs, sugar and vanilla extract until pale and fluffy. This will take a good 3-5 minutes depending on the temperature of your eggs. The colder your eggs are, the longer they will take to whip. Room temperature eggs are always best for baking.
Add the melted chocolate and butter mixture and whisk for another minute until everything is combined together. Sieve in the flour and cocoa powder and switch to a rubber spatula or a wooden spoon. Mix everything together carefully, trying not to knock out the air until no lumps remain. Pour into a baking paper lined deep brownie tray. Bake in the hot oven for 20-30 minutes until the brownie has risen in the center but is still a little bit wobbly when the tray is jiggled. Once baked, allow to cool completely before adding the next layer.
Dubai Pistachio Layer
For the Dubai layer, we will used toasted kataifi. To find out how to cook your own at home check out my recipe here for How to cook kataifi for Dubai chocolate recipes.
Mix together the cooked kataifi and pistachio cream in a small bowl and spread evenly all over the cooled brownie.
Dark Chocolate Ganache
In a microwave safe bowl, add the dark chocolate and cream. Heat for 2 minutes in the microwave, then remove the bowl and leave to one side for 2-3 minutes. This is to let the hot cream melt the chocolate fully. Whisk together the ganache until smooth. If the chocolate has not fully melted, you can return the bowl to the microwave for 20 second bursts, whisking well in between. Once the ganache is smooth, pour it over the Dubai pistachio later and spread evenly.
Decoration – OPTIONAL
For extra decoration, this step is optional. You can melt some white chocolate in the microwave on 30 second bursts until completely smooth and melted. Transfer to a piping bag or using a spoon, drizzle a few lines over the chocolate ganache while the ganache is still fresh and wet as shown in the photos below. Using a toothpick, drag the toothpick through the lines in alternating directions to get a cool wavy feathered look. Place the whole brownie into the fridge for at least 2 hours but preferably overnight. After chilling, using a sharp knife dipped into a jug of hot water, cut the brownie into pieces. Serve immediately or store leftovers in the fridge for up to 5 days.
Frequently Asked Questions
A number of shops now sell pistachio cream. Some Aldi, Lidl and Supervalu shops stock them. Many small Asian or world supermarkets have stocked them too. I have found Dunnes Stores to be the most consistent, finding their pistachio cream often even in my small local one in Cavan. I have tried many brands and I like the consistency and flavour of the Dunnes brand the most.
I looked extensively online and in my local supermarkets to no avail. I seen Asia Market does sell it both in shop and online however they were often sold out when I looked. My reliable place to get it in Cavan is Eastern Food Stores Cavan. Even if they don’t have it in stock, you can ask the shop attendants and they will order it for you.
This Dubai Dark Chocolate Brownie stays fresh for up to 5 days if refrigerated.
For more Chocolate Recipes, check out my Chocolate Category, here.
Dubai Dark Chocolate Brownies
Equipment
- 1 stand mixer with whisk attachment or handheld electric whisk
- 1 large microwave safe bowl or medium saucepan
- 1 Rubber spatula
- 1 Sieve
- 1 brownie pan
Ingredients
Dark chocolate brownie
- 180 grams brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 180 grams butter
- 180 grams dark chocolate
- 30 grams cocoa powder
- 60 grams flour
Dubai pistachio layer
- 200 grams pistachio cream
- 30 grams toasted kataifi pastry
Dark chocolate ganache
- 100 grams dark chocolate
- 50 grams cream
- 15 grams white chocolate optional, for decoration
Instructions
Dark chocolate brownie
- Preheat oven to 190°c (380°f) ot 180°c (360°f) if fan assisted.
- In a microwave safe bowl, add the butter and dark chocolate and melt until combined in 30 second bursts in the microwave.
- In a large mixing bowl or stand mixer bowl with the whisk attachment, whisk together the eggs, sugar and vanilla extract until pale and fluffy. This will take a good 3-5 minutes depending on the temperature of your eggs.
- Add the melted chocolate and butter mixture and whisk for another minute until everything is combined together.
- Sieve in the flour and cocoa powder and switch to a rubber spatula or a wooden spoon. Mix everything together carefully, trying not to knock out the air until no lumps remain.
- Pour into a baking paper lined deep brownie tray. Bake in the hot oven for 20-30 minutes until the brownie has risen in the center but is still a little bit wobbly when the tray is jiggled.
- Once baked, allow to cool completely before adding the next layer.
Dubai Pistachio Layer
- Mix together the cooked kataifi and pistachio cream in a small bowl and spread evenly all over the cooled brownie.
Dark Chocolate Ganache
- In a microwave safe bowl, add the dark chocolate and cream. Heat for 2 minutes in the microwave, then remove the bowl and leave to one side for 2-3 minutes. This is to let the hot cream melt the chocolate fully.
- Whisk together the ganache until smooth. If the chocolate has not fully melted, you can return the bowl to the microwave for 20 second bursts, whisking well in between.
- Once the ganache is smooth, pour it over the Dubai pistachio later and spread evenly.
- For extra decoration, this step is optional. You can melt some white chocolate in the microwave on 30 second bursts until completely smooth and melted. Transfer to a piping bag or using a spoon, drizzle a few lines over the chocolate ganache while the ganache is still fresh and wet.
- Using a toothpick, drag the toothpick through the lines in alternating directions to get a cool wavy feathered look.
- Place the whole brownie into the fridge for at least 2 hours but preferably overnight.
- After chilling, using a sharp knife dipped into a jug of hot water, cut the brownie into pieces. Serve immediately or store leftovers in the fridge for up to 5 days.
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