Description

Dubai Chocolate Brownies combine the rich, fudgy texture of classic chocolate brownies with a unique Middle Eastern twist featuring crispy kataifi pastry and luscious pistachio cream. This dessert layers buttery kataifi with a tahini-imbued pistachio mixture atop dense brownies, then finishes with a silky chocolate ganache swirled with pistachio cream and garnished with crushed pistachios for a delightful contrast of flavors and textures.

Ingredients

Scale

Brownie Base

Cooking spray
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 + 2 tbsp. pistachio cream (from 2 [7-oz.] jars), divided

Ganache and Topping

2 cups (340 g) milk chocolate chips
1/2 cup heavy cream
Remaining 2 tbsp. pistachio cream (from the 1 1/2 cup total)
Pistachios, chopped, for sprinkling

Instructions

Prepare and bake brownies: 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 for easy removal. Prepare the brownie mix according to package instructions in a large bowl, then transfer the batter into the prepared dish and smooth the top evenly. Bake in the preheated oven for 35 to 40 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow to cool completely.
Cook kataifi mixture: While brownies are baking, melt the unsalted butter in a large skillet over medium-low heat. Add the chopped kataifi and cook, stirring often and adjusting heat to medium-low if the kataifi browns too quickly, until it turns a deep golden color, about 15 to 18 minutes. Remove the skillet from heat.
Combine kataifi with tahini and pistachio cream: Stir the tahini and 1 1/4 cups plus 2 tablespoons of pistachio cream into the warm kataifi mixture. Allow this mixture to cool as the brownies finish baking and cool.
Assemble kataifi layer on brownies: Spread the cooled kataifi mixture evenly over the surface of the cooled brownies in the baking dish.
Make chocolate ganache: Place the milk chocolate chips in a medium heatproof bowl. Heat the heavy cream in a medium pot over medium heat just until it begins to gently bubble around the edges, then pour it immediately over the chocolate. Let sit undisturbed for 2 minutes before whisking until the ganache is smooth and fully melted.
Add ganache and pistachio swirls: Pour the chocolate ganache evenly over the kataifi layer. Drizzle the remaining 2 tablespoons of pistachio cream over the ganache in small pools. Using a toothpick or skewer, gently swirl the pistachio cream throughout the ganache to create marbled patterns without disturbing the kataifi layer below.
Garnish and serve: Sprinkle chopped pistachios over the swirled ganache for added texture and a nutty finish. Use the parchment paper overhang to lift the brownies out of the dish and onto a cutting board. Cut into squares and serve.

Notes

Kataifi is a shredded phyllo dough commonly used in Middle Eastern desserts; chopping it into smaller pieces helps it toast evenly and mix well with the butter.
If you cannot find pistachio cream, you can substitute with a pistachio nut butter or a homemade pistachio paste mixed with a touch of cream.
Be cautious not to overbake the brownies; they should remain fudgy for the best texture contrast against the crunchy kataifi.
Allow the ganache to set for at least 30 minutes before cutting to ensure clean slices.
For an extra nutty topping, use both chopped pistachios and a sprinkle of flaky sea salt to balance the sweetness.

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

Keywords: chocolate brownies, kataifi, pistachio cream, tahini, Middle Eastern dessert, chocolate ganache, fudgy brownies, nutty dessert