Description

Dubai Chocolate Brownies combine the rich, fudgy texture of classic chocolate brownies with a unique Middle Eastern twist featuring crispy kataifi pastry, creamy tahini, and smooth pistachio cream. Topped with a luscious milk chocolate ganache and swirls of pistachio cream, this dessert offers a delightful balance of crunch, creaminess, and intense chocolate flavor, making it a sophisticated treat perfect for special occasions or gourmet indulgence.

Ingredients

Scale

Brownie Base

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

Kataifi Mixture

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

Ganache and Topping

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

Instructions

Prepare Oven and Baking Dish: Arrange a rack in the center of the oven and preheat to 325°F (163°C). Spray a 9″ x 9″ baking dish with cooking spray, then line it with parchment paper, leaving an overhang on two opposite sides to facilitate lifting the brownies later.
Make Brownie Batter: In a large bowl, prepare the brownie mix according to the package instructions. Transfer the batter evenly into the prepared baking dish, smoothing the top for even baking.
Bake Brownies: Bake the brownies for 35 to 40 minutes or until a tester inserted into the center comes out with a few moist crumbs attached. Remove from oven and let the brownies cool completely in the pan.
Cook Kataifi: While the brownies bake, melt the unsalted butter in a large skillet over medium-low heat. Add the chopped kataifi and cook, stirring frequently to prevent burning, reducing the heat to medium-low if the kataifi starts to darken too quickly. Continue until the kataifi is a deep golden color, about 15 to 18 minutes. Remove skillet from heat.
Mix Kataifi with Tahini and Pistachio Cream: Fold in the tahini and 1 1/4 cups plus 2 tablespoons of the pistachio cream into the kataifi mixture. Allow this to cool while the brownies are baking and cooling.
Spread Kataifi Mixture: Once the brownies have cooled, spread the kataifi mixture evenly over the surface of the brownies.
Make Chocolate Ganache: Place milk chocolate chips in a medium heatproof bowl. In a medium pot, heat the heavy cream over medium heat until it just starts to gently bubble around the edges. Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until the mixture is smooth and melted into a ganache.
Assemble and Decorate: Pour the ganache evenly over the kataifi layer. Drizzle the remaining 2 tablespoons of pistachio cream over the ganache. Using a toothpick or skewer, gently create swirls by dragging through the pistachio cream without disturbing the kataifi layer underneath. Sprinkle with chopped pistachios for garnish if desired.
Cut and Serve: Using the parchment paper overhang, lift the entire brownie slab from the dish and transfer to a cutting board. Cut into squares and serve.

Notes

Be careful not to overcook the kataifi to avoid bitterness; stir frequently and adjust heat as needed.
Use high-quality pistachio cream for the best flavor and texture contrast.
Allow brownies to cool completely before spreading kataifi mixture to prevent it from melting.
For easier slicing, chill the brownies after assembling the ganache and pistachio swirl.
These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern fusion

Keywords: Dubai Chocolate Brownies, Middle Eastern brownies, tatiafi brownies, pistachio brownies, chocolate ganache dessert