If you’re just as captivated by the Dubai chocolate trend as we are, these Dubai-inspired chocolate brownies are a must-try.
The buttery, nutty pistachio and tahini layer adds a crisp, silky finish that beautifully balances the rich, fudgy brownie base. Every bite is pure indulgence. While this recipe does call for a few specialty ingredients, the result is a decadent dessert that’s more than worth the effort. Layers of fudgy chocolate brownies meet silky pistachio cream and crisp kataifi nests, creating a dessert that looks as good as it tastes.
The combination of nutty, creamy and chocolatey flavours makes it perfect for a special gathering – or just when you feel like treating yourself to something a little extra.
Ingredients
- Kataifi Ingredients:
- All-purpose flour 200g
- Cornstarch 150g
- Salt 1/4 tsp
- Oil 1 tbsp
- Water 400 ml
- Butter to grease the pan
- 1x brownie box mix
- Pistachio cream
- 1 1/4 cups raw, unsalted pistachios shelled (125g)
- 2 tbsp unsalted butter 30g
- 3/4 cup whole milk ,190ml, divided
- 1 cup Good white chocolate chopped
- 2 tbsp icing sugar sugar
- 1/4 teaspoon salt
Instructions
For the brownies
Prepare the brownie batter according to the instructions on the box mix.
Bake as directed and allow to cool completely.
For the kataifi
In a bowl, mix together 200g all-purpose flour, 150g cornstarch and ¼ tsp salt.
Add 1 tbsp oil and 400ml water. Beat in a circular motion for 10 minutes until smooth (you can also use an electric hand mixer).
Strain to remove lumps, then rest the batter for 1 hour.
Transfer to a piping bag and snip a very small tip for thin strands.
Grease a hot pan lightly with butter and pipe the batter in zigzags or circles.
After 5–10 seconds, the kataifi should lift off. Let it cook briefly, then remove.
Repeat with remaining batter. Allow the strands to dry for 1–2 hours before storing in a zip-lock bag until ready to use.
For the pistachio cream
Boil 125g raw pistachios for 3 minutes, drain, and rub in a towel to remove skins. Ensure they are completely dry.
In a small bowl, heat 30g butter with ¼ cup milk until melted. Add 100g chopped white chocolate and stir until smooth.
In a blender, combine pistachios, 2 tbsp icing sugar and ¼ tsp salt. Add the melted white chocolate mixture and blend into a paste.
Gradually add the remaining milk (up to ½ cup) until creamy. Blend until smooth.
Transfer to an airtight container and refrigerate. (Keeps up to 2 weeks.)
To assemble
Spread a generous layer of pistachio cream over the cooled brownies.
Top with kataifi nests for a crisp finish.
Slice into squares and serve.
ALSO SEE: RED VELVET BROWNIES
