Dubai Dark Chocolate Brownies
Rich, fudgy dark chocolate brownies topped with a layer of pistachio cream mixed with crunchy kataifi and a dark chocolate ganache
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.