Name: Dubai Chocolate Brownies
Ingredients: Cooking spray; 1 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 cups pistachio cream (from 2 [7-oz.] jars, divided); 2 cups milk chocolate chips ((340 g.)); 1/2 cup heavy cream

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Introduction

Imagine biting into an indulgently rich chocolate brownie that surprises your palate with exotic Middle Eastern flavors. These Dubai Chocolate Brownies aren’t just any dessert—they combine the deep richness of chocolate, the crunch of golden kataifi pastry, creamy pistachio butter, and a luxurious chocolate ganache.
Dubai Chocolate Brownies perfectly capture the opulence and flavor richness that defines Dubai’s luxurious desserts.

This fusion dessert offers an elevated brownie experience that transports your taste buds straight to a luxurious Middle Eastern café.

Perfect for dinner parties, celebrations, or when you simply crave something extraordinary, these brownies appeal directly to the adventurous American palate, offering something refreshingly unique yet comfortingly familiar. With flavors reminiscent of Dubai’s vibrant culinary scene, this dessert is sure to impress your guests or become a beloved family favorite.

Why You’ll Love This Recipe

Unique Flavor Profile: Combines classic American brownies with exotic Middle Eastern ingredients.
Texture Perfection: Crispy kataifi layers paired with soft brownie and creamy pistachio.
Impressive Presentation: Perfect for dinner parties and special occasions.
Easy to Customize: Versatile enough to accommodate various dietary preferences and tastes.
Comfort Food Elevated: Enjoy the comforting appeal of brownies with sophisticated international flair.

Whether you’re entertaining guests or treating yourself, Dubai Chocolate Brownies offer a memorable sweet experience.

Ingredients (With Tips/Substitutions)

Before you start baking these irresistible Dubai Chocolate Brownies, gather the following premium ingredients:

Cooking spray (non-stick spray works best)
1 (18- to 20-oz.) box chocolate brownie mix (such as Ghirardelli), plus ingredients called for on box (high-quality brands make the best brownies)
6 Tbsp. unsalted butter (essential for rich flavor)
10 oz. kataifi, chopped into 1/2″ pieces (about 5 cups; can be found in Mediterranean grocery stores)
3 Tbsp. tahini (choose a smooth variety)
1 1/2 cups pistachio cream (from 2 [7-oz.] jars), divided (look for premium, Italian-made varieties)
2 cups (340 g.) milk chocolate chips (high-quality chips melt better)
1/2 cup heavy cream (essential for smooth ganache)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Position a rack in the center of your oven and preheat to 325°F. Thoroughly coat a 9″ x 9″ baking dish with cooking spray, then line it with parchment paper, leaving extra paper hanging over two opposite sides. This parchment sling makes removing your brownies easy and clean.

Step 2: Prepare Brownie Batter

In a large bowl, follow your brownie mix’s package instructions carefully. Mix until smooth and free of lumps, ensuring an even bake and texture. Spread the brownie batter evenly in the prepared dish, smoothing the top with a spatula for uniform baking.

Step 3: Bake and Cool

Bake your Dubai Chocolate Brownies for 35–40 minutes until the top is set and a toothpick inserted into the center comes out with moist crumbs. Allow brownies to cool completely in the pan, setting the stage for perfect layering.

Step 4: Prepare Kataifi Layer

In a large skillet over medium-low heat, melt butter gently, ensuring it doesn’t brown prematurely. Add kataifi pastry, frequently stirring to ensure even cooking. Adjust heat if kataifi starts browning too quickly. Cook until deep golden, around 15-18 minutes, imparting that irresistible crunch. Remove from heat immediately once desired color is achieved.

Step 5: Mix Tahini and Pistachio Cream

Stir tahini and 1 1/4 cups plus 2 tablespoons pistachio cream into the cooked kataifi. Blend well to achieve a rich, creamy texture. Let this mixture cool completely while brownies finish baking and cooling, ensuring it won’t melt into the brownie layer prematurely.

Step 6: Layering

Once both brownies and kataifi mixture have cooled, gently spread the kataifi mixture evenly atop the brownies. Ensure even distribution for consistent flavor and texture in every bite.

Step 7: Chocolate Ganache

Place milk chocolate chips in a heatproof bowl. In a saucepan, warm heavy cream just until bubbles form at the edges, then immediately pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth and glossy. Gently pour and spread ganache over the kataifi layer, covering evenly.

Step 8: Final Touches

Drizzle remaining pistachio cream artistically over ganache. Use a toothpick to swirl gently without disturbing the kataifi layer beneath. Garnish generously with chopped pistachios for added crunch and visual appeal.

Step 9: Cut and Serve

Carefully lift brownies using parchment overhang onto a cutting board. Cut into desired square sizes and serve at room temperature.

Recipe Variations / Optional Add-Ons

Nut Alternatives: Substitute pistachios with almonds or hazelnuts.
Chocolate Choice: Swap milk chocolate for dark or white chocolate for different flavor profiles.
Gluten-Free: Use gluten-free brownie mix for dietary adjustments.
Extra Crunch: Sprinkle extra toasted kataifi or crushed pistachios on top for additional texture.

Serving Suggestions

Serve your Dubai Chocolate Brownies with a scoop of vanilla or pistachio ice cream for an unforgettable dessert experience.

Pair these brownies with a cup of strong coffee or mint tea, enhancing the Middle Eastern culinary experience.

Present brownies on a decorative platter, garnished with edible rose petals for an elegant presentation.

Storage & Leftover Tips

Store your leftover Dubai Chocolate Brownies in an airtight container in the fridge for up to five days.

For longer storage, freeze brownies individually wrapped in plastic wrap and aluminum foil for up to two months.

Reheat gently in the microwave or enjoy cold straight from the fridge for an indulgent snack.

FAQ (Frequently Asked Questions)

Can I make these brownies ahead of time?
Absolutely! Prepare them the day before your event and store them in the refrigerator overnight.

What if I can’t find kataifi pastry?
You can substitute shredded phyllo dough or thinly sliced puff pastry for similar texture.

How do I avoid ganache becoming too thick?
Ensure your cream is hot enough to melt chocolate effectively. If ganache thickens too much, briefly microwave in 10-second intervals to loosen.

Conclusion & Call to Action

These Dubai Chocolate Brownies aren’t just dessert—they’re an unforgettable culinary experience.
Bringing a taste of luxury to your kitchen, Dubai Chocolate Brownies are sure to become a new favorite.

Don’t forget to share your creations with us on social media and leave your comments or ratings below. Happy baking!

Print Recipe

Dubai Chocolate Brownies

A delicious batch of chocolate brownies topped with a kataifi layer and chocolate ganache.

Ingredients

Brownie Ingredients

Cooking spray
1 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 cups pistachio cream from 2 [7-oz.] jars, divided
2 cups milk chocolate chips (340 g.)
1/2 cup heavy cream

Instructions

Baking Instructions

Position a rack in the middle of the oven and preheat to 325°F. Coat a 9″ x 9″ baking dish with cooking spray and line it with parchment paper, leaving some hanging over on two sides.
In a large bowl, mix the brownie batter according to the instructions on the package. Pour the mixture into the prepared dish and spread the top evenly.
Bake the brownies for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool.
In a large skillet over medium-low heat, melt the butter. Add the kataifi and cook, stirring frequently. Reduce the heat if the kataifi starts to darken too much. Cook until it turns a deep golden color, about 15 to 18 minutes, then take it off the heat.
Stir in the tahini and 1 1/4 cups plus 2 tablespoons of the pistachio cream. Let this mixture cool while the brownies bake and cool. Once cooled, spread the kataifi mixture over the brownies.
Place the chocolate chips in a medium heatproof bowl. In a medium pot, heat the cream over medium heat until it lightly bubbles around the edges. Pour the hot cream over the chocolate and let it sit for 2 minutes, then whisk until fully melted and smooth.
Pour the ganache over the kataifi layer. Drizzle the remaining 2 tablespoons of pistachio cream over the ganache and use a toothpick to create swirls without disturbing the kataifi. Top with chopped pistachios.
Lift the brownies out of the dish using the parchment overhang and place them on a cutting board. Cut into squares.