Dubai Pistachio Chocolate Brownies Recipe
These Easy Dubai Chocolate Brownies with Pistachio combine rich dark chocolate brownie layers with a unique pistachio and kadaif pastry filling, offering a delightful blend of textures and flavors. The buttery, fudgy brownies are complemented by a crunchy, nutty pistachio layer, making this dessert an irresistible treat perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies (4x4 squares)
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Brownie Base
- 180g dark chocolate (70% cocoa), chopped
- 180g unsalted butter, cubed
- 250g caster sugar
- 3 large eggs, room temperature
- 90g plain flour
- 40g unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
Pistachio Kadaif Filling
- 100g kadaif pastry
- 50g unsalted butter, melted
- 150g pistachio paste or cream
- 1 tbsp tahini
- 100g white chocolate, melted
Instructions
- Prepare the kadaif pastry: Preheat your oven to 180°C (160°C Fan). Toss the kadaif pastry with the melted butter and spread it evenly on a baking tray. Bake for 10-15 minutes until golden and crisp. Remove from the oven and let it cool completely.
- Make the pistachio filling: Once the kadaif is cool, crumble it into chunks and mix with the pistachio paste, tahini, and melted white chocolate until well combined. Set the filling aside.
- Melt chocolate and butter: In a heatproof bowl set over simmering water, gently melt the dark chocolate and cubed unsalted butter together. Stir occasionally until smooth, then remove from heat.
- Add sugar and eggs: Whisk the sugar into the melted chocolate mixture until combined. Then, add the eggs one at a time, whisking thoroughly after each addition, followed by the vanilla extract to create a thick and glossy batter.
- Incorporate dry ingredients: Sift together the plain flour, unsweetened cocoa powder, and salt. Gently fold the dry ingredients into the wet batter until just combined, being careful not to overmix to maintain a tender texture.
- Assemble the brownies: Line a 20cm (8-inch) square tin with baking parchment. Pour half of the brownie batter into the tin, spreading it evenly. Layer the pistachio filling on top, then cover with the remaining brownie batter, smoothing the surface.
- Bake: Bake in the preheated oven for 25-30 minutes. The edges should be set while the center remains slightly wobbly, indicating the perfect fudgy texture.
- Cool and chill: Allow the brownies to cool completely in the tin. For the cleanest slices, chill in the refrigerator for at least 1 hour before cutting and serving.
Notes
- Ensure the eggs are at room temperature for better incorporation into the batter.
- Do not overmix the batter after adding flour to prevent tough brownies.
- The kadaif pastry adds a unique crunchy texture, so do not skip baking it separately.
- Chilling the brownies before slicing helps to achieve neater and cleaner cuts.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
