Dubai Chocolate Brownies

Dubai Chocolate Brownies are my absolute favorite indulgent treat to make when I want to impress guests with something extraordinary. These brownies take the classic chocolate brownie to a whole new level with a rich pistachio middle layer and a smooth chocolate topping. I love how the combination of textures and flavors creates something truly special. It’s like taking a culinary trip to Dubai without leaving your kitchen! This recipe might look complicated, but I promise it’s totally doable if you take it step by step. It’s important to give yourself enough time to let each layer set properly!

Ingredients for Dubai Chocolate Brownies

For the Brownies:

• 1 cup salted butter (227g)
• 14 ounces bittersweet chocolate, coarsely chopped
• 1/2 cup unsweetened Dutch cocoa powder (60g)
• 1 cup all-purpose flour (120g)
• 5 large eggs
• 1 cup packed dark brown sugar (140g)
• 1 cup granulated sugar (200g)
• 1 teaspoon salt (1/2 if using Morton)
• 1 tablespoon vanilla
• 1 tablespoon espresso powder (optional, but recommended)

For the Pistachio Layer:

• 8 oz kataifi (frozen, chopped)
• 2 tablespoons butter
• 16 ounces pistachio paste
• 2 ounces tahini
• 1 tablespoon coconut oil
• 1 teaspoon sea salt

For the Chocolate Topping:

• 12 oz chocolate chips
• 4 tablespoons coconut oil

How To Make Dubai Chocolate Brownies

For the Brownie Layer:

1. Preheat your oven to 350°F (175°C) and prepare a 9-by-13-inch metal baking dish by buttering it and lining with parchment paper.
2. In a small saucepan, melt the butter over low heat. Once melted, remove from heat and add the chopped bittersweet chocolate. Stir until the chocolate is completely melted. If needed, return to low heat briefly to help it melt fully. Set aside to cool slightly.
3. Sift together the flour, cocoa powder, and espresso powder (if using) in a small bowl.
4. In a medium mixing bowl, combine the eggs, both sugars, salt, and vanilla. Using a stand mixer with the whisk attachment or a hand mixer, beat on high speed for 4-5 minutes until the mixture becomes thick, pale, and falls from the beater in a ribbon that slowly dissolves.
5. Using a rubber spatula, gently fold the cooled chocolate mixture into the egg mixture.
6. Add the flour mixture and fold it in quickly but gently. Be careful not to deflate the air you’ve incorporated into the eggs.
7. Pour the batter into your prepared pan and smooth the top with a spatula.
8. Bake for about 25 minutes, until the top looks slightly cracked and feels soft to the touch.
9. Allow the brownies to cool completely on a wire rack before adding the next layer.

For the Pistachio Layer:

1. Take your kataifi pastry and chop it into 1/2-inch pieces, then separate the strands.
2. In a frying pan, melt 1 tablespoon of butter and add half of the chopped kataifi. Toast over medium heat for 5-10 minutes, stirring frequently to ensure it browns evenly. Repeat with the remaining butter and kataifi. Set aside to cool.
3. In a mixing bowl, combine the pistachio paste, tahini, melted coconut oil, and sea salt. Stir until well combined.
4. Fold in the toasted kataifi pastry until evenly distributed.
5. Spread this mixture in an even layer over the cooled brownies.

For the Chocolate Topping:

1. In a microwave-safe bowl, combine the chocolate chips and coconut oil.
2. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
3. Pour the melted chocolate over the pistachio layer and spread it evenly.
4. Place in the refrigerator (or leave at room temperature if your kitchen isn’t too warm) to set before cutting into squares.

Storage And Freezing

These Dubai Chocolate Brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. The cool temperature will also help maintain the firmness of the chocolate topping layer.

If you want to freeze these brownies, place them in a single layer on a baking sheet until frozen solid, then transfer to an airtight container or freezer bag with parchment paper between layers. They’ll keep well for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

For the best taste and texture, I like to let them come to room temperature before eating if they’ve been refrigerated or frozen.

Expert Tips

1. Quality ingredients matter: The bittersweet chocolate and pistachio paste are the stars here, so use the best quality you can find. I’ve discovered that using high-quality chocolate makes a huge difference in the final taste.
2. Patience is key: Allow each layer to cool or set properly before adding the next. This ensures clean, distinct layers when you cut into your brownies.
3. For perfect cuts: Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. This is especially helpful for cutting through the chocolate topping without cracking it.
4. Finding kataifi: Look for kataifi (shredded phyllo dough) in Middle Eastern or Mediterranean specialty stores. If you can’t find it, you could substitute with crushed nuts or even crushed sugar cones for a similar texture contrast.
5. Pistachio paste substitute: If pistachio paste is difficult to find, you can make your own by processing unsalted, shelled pistachios with a little honey and oil until smooth.
6. The espresso factor: Don’t skip the espresso powder if possible – it doesn’t make the brownies taste like coffee but instead enhances the chocolate flavor tremendously.

Variations

1. Rosewater infusion: Add 1-2 teaspoons of rosewater to the pistachio layer for an authentic Middle Eastern flavor that pairs beautifully with the pistachios.
2. Cardamom twist: Incorporate 1/2 teaspoon of ground cardamom into the brownie batter for a warm, aromatic spice note that complements the chocolate.
3. Date caramel layer: Replace the pistachio layer with a homemade date caramel for a different but equally delicious Middle Eastern-inspired brownie.
4. Gold leaf garnish: For special occasions, add a touch of edible gold leaf on top of the chocolate layer to truly capture the luxurious spirit of Dubai.
5. Saffron infusion: Add a pinch of saffron threads steeped in 1 tablespoon of warm water to the pistachio mixture for subtle color and flavor.
6. Nutty variation: Add 1/2 cup of roughly chopped pistachios or hazelnuts to the brownie batter for added texture and flavor.

Recipe FAQs

Q: Can I use milk chocolate instead of bittersweet chocolate?
A: You can, but the brownies will be significantly sweeter and less rich. If using milk chocolate, consider reducing the sugar in the recipe by about 1/4 cup.

Q: What exactly is kataifi and is there a substitute?
A: Kataifi is shredded phyllo dough that looks like fine vermicelli. If unavailable, you could use crushed phyllo sheets that have been baked until crisp, or even substitute with crushed nuts mixed with a bit of honey for binding.

Q: Can I make these brownies ahead of time for a party?
A: Absolutely! These brownies actually improve in flavor after a day in the refrigerator as the flavors meld together. They’re perfect for making 1-2 days ahead.

Q: Why is my chocolate topping cracking when I cut the brownies?
A: This usually happens if the topping is too cold or too thick. Let the brownies come to room temperature before cutting and use a hot knife for cleaner cuts.

Q: Can I reduce the sweetness of this recipe?
A: Yes, you can reduce the granulated sugar in the brownie layer by up to 1/4 cup without affecting the texture too much. You could also use semi-sweet chocolate chips for the topping instead of milk chocolate.

Q: Where can I find pistachio paste?
A: Pistachio paste can be found in specialty food stores, Middle Eastern markets, or online. If unavailable, you can make your own by processing shelled pistachios with a little oil and honey until smooth.

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