Dubai Chocolate Brownies

Introducing Dubai chocolate brownies: three layers of indulgence, from a fudgy brownie, nutty pistachio kataifi, and a creamy swirled topping.

Prep Time 10

Cook Time 30

Total Time 40

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.

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.

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.

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.

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.