Description
Viral Dubai Chocolate Brownies Recipe
Ingredients
Scale
- ½ cup unsalted butter
- 3 tbsp neutral oil (vegetable or grapeseed)
- 4 oz 70% dark chocolate, chopped
- 2/3 cup Dutch process cocoa powder
- 2 large eggs (room temp)
- 1 egg yolk
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1½ tsp vanilla extract
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp kosher salt
- 1 tsp instant espresso powder
- 200 g kadaifi/kataifi (shredded phyllo dough) (about 3 cups)
- 3 tbsp butter (salted or unsalted)
- 2/3 cup pistachio cream (extra for drizzling on top)
- 3 tbsp tahini
- 1 & 1/2 cup semi-sweet chocolate chips (or chunks)
- 2 tbsp coconut oil
Instructions
- Preheat to 350°F. then line an 8×8-inch metal pan with parchment and set aside.
- In a heatproof bowl, combine butter, chopped chocolate, and oil. Melt gently (microwave in 30 sec bursts or over a double boiler), then stir in cocoa powder and the espresso powder until smooth. Let it cool slightly.
- In a large bowl, beat eggs, yolk, granulated sugar, powdered sugar, and vanilla on high speed for 3-6 minutes until thick, pale, and ribbon-y. This is where that shiny crackle top is born!
- With the mixer on low, slowly pour in the slightly cooled chocolate-butter mixture.
- Sift the dry ingredients into the brownie batter mixture. Gently fold into the batter with a spatula.
- Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter. Bake 25 minutes, or until a toothpick comes out with moist crumbs.
- Let cool in pan for a little bit before adding the toppings.
- While the brownies cool, toast the kataifi pastry in melted butter in a large skillet over medium heat until golden brown and crisp.
- Stir in pistachio cream and tahini until the filling ingredients are well coated and spreadable.
- Once the brownies are slightly cooled, gently spread the pistachio kataifi filling over the top of the brownie layer, pressing it evenly by laying a piece of parchment paper on top and gently pressing with your hand.
- Melt the semi-sweet chocolate with coconut oil (microwave or double boiler), then spread this glossy mixture over the kataifi layer.
- Drizzle with melted pistachio butter to create beautiful visual swirls. Allow everything set completely before slicing into individual pieces.
Notes
- Customize toppings as desired.
- Store leftovers in an airtight container.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 brownie
- Calories: 466 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg