Name: Dubai Chocolate Brownies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern fusion
Ingredients: Cooking spray, for greasing; 1 (18- to 20-oz.) box chocolate brownie mix (such as Ghirardelli), plus ingredients called for on box; 6 tbsp unsalted butter; 10 oz kataifi, chopped into 1/2″ pieces (about 5 cups); 3 tbsp tahini; 1 1/4 cups plus 2 tbsp pistachio cream (from 2 jars, each 7 oz), divided; 2 cups (340 g) milk chocolate chips; 1/2 cup heavy cream; Remaining 2 tbsp pistachio cream (from the 2 jars); Optional: chopped pistachios for garnish

Introduction

Dubai Chocolate Brownies are a rich and decadent treat that combine the classic fudgy texture of brownies with unique Middle Eastern flavors like tahini and pistachio cream. Topped with crisp kataifi pastry and a luscious chocolate ganache, these brownies offer a delightful twist perfect for impressing guests or indulging yourself.

The image shows several square dessert bars arranged on a white marbled surface. Each bar has three layers: the bottom layer is dark brown and looks dense like a brownie, the middle layer is light golden and textured like shredded coconut mixed with a sticky substance, and the top layer is smooth chocolate with swirls of a lighter yellowish cream mixed in a marbled pattern. Some bars are cut to show the layers clearly, and crumbs are scattered around them, giving a fresh and homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray

1 (18- to 20-oz.) box chocolate brownie mix (such as Ghirardelli), plus ingredients called for on box

6 tbsp. unsalted butter

10 oz. kataifi, chopped into 1/2″ pieces (about 5 cups)

3 tbsp. tahini

1 1/2 c. pistachio cream (from 2 [7-oz.] jars), divided

2 c. (340 g.) milk chocolate chips

1/2 c. heavy cream

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 325°F (165°C). Spray a 9″ x 9″ baking dish with cooking spray, then line it with parchment paper, leaving an overhang on two opposite sides.

Step 2: In a large bowl, prepare the brownie mix according to the package instructions. Transfer the batter to the prepared baking dish and smooth the top evenly.

Step 3: Bake the brownies until a tester inserted into the center comes out with a few moist crumbs attached, about 35 to 40 minutes. Allow the brownies to cool completely.

Step 4: While the brownies are baking, melt the butter in a large skillet over medium-low heat. Add the chopped kataifi and cook, stirring often and adjusting to medium-low heat if it browns too quickly. Continue until the kataifi is deep golden, about 15 to 18 minutes. Remove from heat.

Step 5: Fold the tahini and 1 1/4 cups plus 2 tablespoons of pistachio cream into the kataifi mixture. Let it cool while the brownies bake and cool. Once ready, spread the kataifi mixture evenly over the cooled brownies.

Step 6: Place the milk chocolate chips in a medium heatproof bowl. Heat the heavy cream in a medium pot over medium heat until it begins to gently bubble around the edges. Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until the ganache is smooth and melted.

Step 7: Pour the ganache over the kataifi layer. Drizzle the remaining 2 tablespoons of pistachio cream over the ganache using a spoon. Use a toothpick to create gentle swirls in the ganache, being careful not to disturb the kataifi layer. Sprinkle with additional pistachios if desired.

Step 8: Use the parchment overhang to lift the brownies out of the baking dish and onto a cutting board. Cut into squares and serve.

FAQs

What is kataifi and where can I find it?

Kataifi is a type of shredded phyllo pastry commonly used in Middle Eastern and Mediterranean desserts. You can find it in specialty grocery stores or Middle Eastern markets, often near other frozen pastries or phyllo dough.

Can I make this recipe from scratch without store-bought brownie mix?

Yes, you can use your favorite homemade brownie recipe in place of the box mix. Just be sure to bake the brownies in the same size pan and adjust baking time as needed before adding the kataifi and ganache toppings.