Dubai Chocolate Brownies
Three layers of indulgence: fudgy (yet still slightly cakey — how a perfect brownie should be), rich, and ultra-chocolatey brownies, a crunchy, nutty, buttery pistachio pastry sandwiched in the middle, then a creamy chocolate topping. Introducing Dubai chocolate brownies!
Dubai chocolate is everywhere lately, and I’m not ashamed to say I jumped on the trend. I mean, this one just makes sense. Chocolate, buttery kataifi pastry, and smooth, sweet pistachio cream? Count me in.
I’ve already shared my version of Dubai chocolate strawberries. Spoiler alert: They’re fantastic. But now it’s time for these Dubai chocolate brownies to shine.
At its base, this is a simple brownie recipe — done well (like my chocolate ganache brownies). Now imagine that simple brownie went on holiday to Dubai and came back wearing gold!
They’re loaded with dark chocolate, flavoured with olive oil, scented with vanilla, and sweetened with pistachio. And the textures! We’ve got gooey, dense brownies. Crunchy kataifi pastry with sticky nut butters (pistachio AND tahini!). Then smooth chocolate that melts in the mouth.
Bonus? Dubai chocolate brownies are super easy to make (especially with my step-by-step photos).
So, if you’re the kind of person who thinks brownies should be as decadent as possible without crossing into sickly-sweet territory, you’re in the right place. Keep reading…
🫶 Why These Dubai Chocolate Brownies are Obsession-Worthy
🍫 Ingredients You’ll Need (+ Notes)
I always think it helps to see the line-up before diving in, so let’s do that (and explore the role each ingredient has to play!):
- Daaaark chocolate: Complex, intense, and barely sweet (we have enough sweetness with the pistachio layer!), great quality 70% chocolate is preferable.
- Olive oil: Adds fruity, rich, and grassy flavour notes to our brownies.
- Eggs: Room temperature medium eggs.
- Vanilla extract: Optional, but always good in bakes; it provides a subtle floral flavour and aroma.
- Sugar: Granulated sugar is fine for brownies, although you can also use caster.
- Plain flour: Known as all-purpose (AP) flour in the U.S., I use plain flour to achieve a denser, fudgier brownie.
- Cocoa: Dutch processed cocoa powder is always my recommendation; it’s “smoother,” darker, with deep woody notes that are irresistibly good. Essential for that ultra-chocolatey effect.
Next is the Layer with all that Pistachio Goodness
AKA, what sets this apart from a basic (still delicious) chocolate ganache brownie.
- Kataifi pastry: A Middle-Eastern pastry also used to make kunafa (a TOP TIER dessert!). It’s also known as “kadayif pastry,” and although it looks similar to vermicelli, it is made from very finely shredded filo. It can be bought fresh or frozen; either is fine here.
- Butter: Crucial for toasting the kataifi pastry. Ghee or clarified butter will be equally delicious, but oil is a downgrade.
- Pistachio cream: The key to our “Dubai chocolate”! Unlike pistachio paste, these jars usually contain added oils and sugars, making for a luxurious, creamy, and subtly nutty treat. It’s a specialist item but can be found in Italian stores, M&S (in the U.K.), or online retailers like Amazon.
- Tahini: Balances out the extreme sweetness of pistachio cream with its characteristically nutty, savoury, and slightly bitter flavour profile.
And finally, there’s the swirled chocolate topping:
- Chocolate: I’ve used dark chocolate. However, if you don’t like the powerful, deep flavour, opt for mellower, sweeter milk chocolate instead.
- Coconut oil: The SECRET to an ultra-shiny topping with ridiculous lustre. You can replace this with another oil, but it must harden at room temperature.
- You’ll also need more pistachio cream (for the eye-catching swirl), although that’s covered in the sections above.
Variations So Good They Might Be the Next Viral Sensation
Play with the Dubai theme and add dates to your brownies! Substitute some of the white sugar with a date paste. Dates have a deeper, caramel-like sweetness than sugar, and a great sticky texture that makes brownies more fudgy.
Add warming spices to the Dubai chocolate brownies by infusing cardamom or cinnamon powder into the brownie batter. Both have hints of citrus, with slightly spicy undertones that add just a touch of warmth.
Now, this is straying from the “Dubai chocolate” part of these brownies a bit, but hear me out: add peanut or hazelnut butter instead of pistachio in the kataifi layer. It’s just as tasty!
🧑🍳 How to Make Dubai Chocolate Brownies (Step-by-Step Photos)
Here’s how to bring my recipe together — step-by-step and with follow-along photos, so there’s no stress:
One: Break or cut the chocolate into small pieces.
Two: Add the chocolate and olive oil to a double boiler or microwave to melt. Gently stir the chocolate to ensure it has been evenly melted.
Three: Add the eggs to the mixture.
Four: Whisk the mixture. It should become thick and glossy.
Five: Add granulated sugar.
Six: Whisk the mixture again until the sugar is incorporated.
Seven: Sift in the dry ingredients: plain flour and Dutch processed cocoa powder.
Eight: Fold the mixture in until there are no lumps. Don’t overwork!
Nine: Spoon the mixture into a lined baking tray.
Ten: Spread the mixture to all the corners and tap the tray to remove bubbles. Bake in a preheated oven (180℃ or 350℉) for 20 – 25 minutes.
Elevan: If your kataifi pastry comes in a tightly woven block, gently pull the strands apart, then break/cut into small pieces.
Twelve: Heat butter in a non-stick frying pan over low heat. Add the kataifi pastry and cook, stirring regularly, until golden.
Thirteen: Add the pistachio cream and tahini to a large bowl. Then add the buttery golden kataifi pastry to the same bowl.
Fourteen: Mix the pistachio cream and kataifi pastry together until well combined.
Fifteen: Once the brownie has cooked, cool to room temperature.
Sixteen: Spread the kataifi pastry over the top of the brownie until it’s completely covered. Chill in the fridge.
Seventeen: Melt the chocolate with coconut oil and pour over the kataifi layer.
Eighteen: Dollop a few spoonfuls of pistachio creme and swirl with the tip of a knife (or a skewer). Leave to set until the chocolate hardens, then cut and serve.
As usual, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!
My Top Tips
- Use room temperature eggs: If you store eggs in the fridge, take them out a few hours before baking this recipe. Cold eggs can seize in the brownie mixture, negatively affecting the texture.
- Always bake with metric measurements: I always include U.S. Customary (aka cups or volume measurements) as an option for my recipes, but metric (weight measurements) reign supreme when it comes to a precise science like baking. Please invest in a scale measure!
- Don’t overbake: Your brownies will continue cooking even after you remove them from the oven (from residual heat). Slightly undone brownies will result in the perfect slightly dense, fudgy texture. Overdone brownies are dry.
- Good quality chocolate will make all the difference, especially regarding our topping.
- Cool the layers: You want a temperature difference between your kataifi layer and the melted chocolate being poured on top. Hitting the cold kataifi pastry should make the chocolate set instantly, without leaking through. The result? Perfectly photo-worthy pretty layers!
❄️Storage
Storing … brownies? Is there any such thing as leftover brownies? I’ve never heard of it!
Jokes aside, if you do have leftovers, these Dubai chocolate brownies can be kept for up to four days at room temperature if stored in an airtight container.
Alternatively, pop them in the fridge for up to a week. Always ensure they’re well-packed in an air-tight container, or they can take on the flavour of other things in the fridge (yuck!).
You can also freeze brownies for up to three months. Wrap them individually (to make for easier defrosting), store properly to avoid freezer burn, and defrost when you’re in the mood for a sweet snack.
☕What to Serve with Dubai Chocolate Brownies
If you looked up “match made in heaven” in the dictionary, it might as well say “brownies and ice cream.”
What I mean to say is that these Dubai chocolate brownies with a scoop of pistachio or vanilla ice cream on the side (or chocolate, if you’re a real chocoholic) are unbelievably inviting. It’s my choice pairing (you’ve only got to see my photos!).
You can also pair the nutty brownies with an Arabic coffee or a strong espresso.
Or, introduce some colour (and a bit of healthiness!) with fruits — à la my Dubai chocolate strawberry cups. If you’re not a fan of strawberries, the tartness of raspberries (to cut through the dark richness of chocolate) makes them a fantastic alternative.
Because Dubai chocolate brownies are such a showstopper, they make them an obvious answer to dinner parties, Eid platters, or celebratory plates.
If you tried this Dubai chocolate brownie recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
Dubai Chocolate Brownies
Ingredients
For the Chocolate Brownies
- 200 g dark chocolate
- 60 ml olive oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 50 g granulated sugar
- 35 g plain flour all-purpose (ap) flour
- 2 teaspoons cocoa powder Dutch proccessed
For the Pistachio Kataifi Layer
- 100 g kataifi pastry
- 25 g butter
- 4 tablespoons pistachio cream
- 1 tablespoon tahini
For the Chocolate Topping
- 300 g dark chocolate
- 2 tablespoons coconut oil
- 2 tablespoons pistachio cream
Instructions
Make the Brownie Layer
- Preheat your oven to 180℃ (350℉).
- Break 200 g dark chocolate into small pieces and place them into a large heat-proof bowl with 60 ml olive oil. Melt using a mircowave or double boiler (place the bowl over a large pot of simmering water).
- Add 2 large eggs and 2 teaspoons vanilla extract to the mixture and slowly whisk in. It should become thick and glossy.
- Next, add 50 g granulated sugar. Whisk again until the sugar is fully incorporated and no longer grainy.
- Sift in the dry ingredients: 35 g plain flour and 2 teaspoons cocoa powder. Once added, use a baking spatula or spoon to fold them into the mixture. Don't overwork the brownie batter.
- Pour the batter into a lined brownie pan (roughly 7.5 x 12.5 inches) and bake for around 25 minutes. You want to remove the brownies before they have completely finished cooking.
Make the Pistachio Layer
- While the brownies are cooking, get started on the pistachio layer. Break up 100 g kataifi pastry and cut into small pieces.
- Heat 25 g butter in a pan over low heat, until it has melted. Add the broken kataifi pastry and cook, stirring constantly, until the pastry turns golden. Turn off the heat.
- In a large mixing bowl, add 4 tablespoons pistachio cream and 1 tablespoon tahini. Add the kataifi to the mixture and mix well, until completely coated*. Set aside.
Layer the Brownies
- Once the brownies have cooked, remove them from the oven. Cool slightly, then layer on your kataifi pistachio layer. Use the bottom of a cup or a similar instrument to press it down into the brownie. Thoroughly cool in the fridge.
Make the Swirled Topping
- Break 300 g dark chocolate into small pieces. Add them to a heat-proof bowl along with 2 tablespoons coconut oil and melt using either a mircowave or the same double-boiler method as earlier.
- Pour the melted chocolate mixture over the cooled brownies. Quickly dollop over 2 tablespoons pistachio cream and, using the end of a spoon/knife, skewer, or similar instrument, swirl the pistachio cream into the chocolate.
- Leave the chocolate topping to set. Once set, cut the Dubai chocolate brownies and serve.
Notes
- Depending on the brand of pistachio cream, your layer may not come out as green as mine. That’s fine! If you prefer more vibrant colouring, add a drop or two of gel food colouring to the pistachio cream and tahini, before adding the roasted kataifi pastry.
