Dubai Chocolate Brownies Recipe

Few food trends have taken the world by storm quite like Dubai chocolate did, and at this point, you'll find Dubai-inspired treats that extend far beyond the OG chocolate bar. This Dubai chocolate brownie recipe is a great example of such an inspired treat, riffing on those core Dubai elements — a rich chocolate base, creamy pistachio filling, and that buttery toasted kataifi for added crunch — and layering them into an irresistible brownie format instead.

My absolute favorite thing about this Dubai chocolate brownies is the amount of unique textures at play in any given bite. That chewy, fudgy brownie base is delicious enough all on its own, but the nutty, creamy pistachio swirl adds a luscious element to the mix, as does the chocolate ganache on top. The crispy kataifi is also key to any good Dubai-inspired treat, and in these brownies, it brings a welcome textural contrast. All of these work exceptionally well together, and I love how this recipe combines two beloved treats into a decadent, shareable dessert. 

This recipe starts with a brownie base, for which you'll need unsalted butter, unsweetened cocoa powder, granulated sugar, salt, room temperature eggs, vanilla extract, and all-purpose flour. Next up is the pistachio-kataifi layer, and for that, reach for even more unsalted butter, shredded kadayif pastry, and pistachio cream.

The only thing left is the chocolate ganache layer on top, which consists of heavy cream and semi-sweet chocolate chips. You'll also swirl some more pistachio cream into the ganache for added nutty goodness and a pretty final touch. 

Preheat the oven to 350 F.

Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

To start the brownie layer, add the 10 tablespoons butter to a large, microwave-safe bowl and heat until melted.

Mix the cocoa powder, sugar, and salt in with the melted butter until incorporated.

Beat the eggs and vanilla extract into the batter until smooth.

Add the flour to the bowl and mix until just combined; do not overmix.

Spread the batter evenly into the prepared pan.

Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

For the pistachio-kataifi layer, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the kadayif and cook for 8–12 minutes, stirring frequently, until golden brown and crispy. Transfer to a bowl and allow it to cool completely.

In a medium bowl, combine the 1 cup pistachio cream and cooled toasted kadayif until the kadayif is evenly coated.

Spread the pistachio mixture evenly over the cooled brownies. Gently press it into place, making sure the filling contacts the brownie surface without compacting it too firmly.

To start the ganache, heat the heavy cream in a small saucepan until steaming and just beginning to simmer around the edges.

Place the chocolate chips in a heatproof bowl, pour the heated heavy cream over the chocolate chips, and mix until a smooth ganache forms.

Allow the ganache to cool slightly until it is still pourable but no longer very hot. Spread it evenly over the pistachio filling.

Heat the remaining pistachio cream in the microwave for about 20 seconds to make it easy to stir, then spoon dollops of pistachio cream over the ganache and use a toothpick or a knife to swirl the ganache and pistachio cream together.

Refrigerate the brownies until the ganache is set. Lift them from the pan using the parchment overhang.

Slice into 16 squares using a sharp, warm, dry knife, then serve.

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Kadayif, sometimes spelled kadaif or kataifi, almost looks like delicate, ultra-thin noodles at first glance, but it's actually a type of pastry similar to phyllo dough. It's very common in both Middle Eastern and Mediterranean baking, and it's become a hallmark element of classic Dubai chocolate bars and just about any spinoff of the dessert. Once shredded and toasted, kadayif provides that distinct crispy-crunchy element to a Dubai chocolate bar, or in the case of this recipe, Dubai chocolate brownies. Kadayif has a relatively mild, neutral flavor profile, but once toasted, it takes on a subtly buttery, pastry-forward flavor note.

While I highly recommend using actual kadayif if you can find it for this recipe, it's not always the easiest (or cheapest) ingredient to source. If you can't find it, then you could simply buy phyllo sheets, toast them, and then crush those into smaller pieces. Another alternative would be to use crushed wafer cookies or crispy cereal to maintain that textural element in the brownies, but know that these will ultimately give the filling a slightly different flavor. You might find kadayif pre-toasted, in which case you can skip the toasting step in this recipe and skip straight to mixing it with the pistachio cream. 

Although this brownie recipe is relatively straightforward, especially if you've experimented with Dubai chocolate-inspired creations in the past, there are still some pitfalls to look out for. To start, you want to avoid over-baking that brownie layer; when you're working with chocolate and the batter is quite dark, that's sometimes easier said than done. Look for set edges but moist crumbs when you insert a toothpick into the center of the baked brownies.

You also want to make sure the crispy kadayif and creamy ganache layers have the perfect texture. One your brownies are baked, be sure to let them fully cool before moving onto the pistachio-kadayif layering step, otherwise that ideally crispy layer may become too soft. Similarly, you'll also want to allow the toasted kadayif to cool completely before mixing it with the pistachio cream, otherwise if may lose some of its crispiness.

After you layer on the ganache and remaining pistachio cream, it may be tempting to slice right into those brownies. That refrigeration period is crucial though, as it allows the ganache to set and makes your brownies much easier to slice (otherwise, you'll be running into a goopy mess with each slice). 

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