Chocolate Pistachio Brownies a.k.a Dubai Chocolate Brownies
If you’ve been scrolling through your social media feed lately, chances are you’ve seen the buzz around Chocolate Pistachio Brownies, also known as the Dubai Chocolate Brownies. This viral dessert has been taking the internet by storm—and for good reason! These brownies are everything you want in a dessert: rich, fudgy, indulgent, and utterly irresistible. Featuring an eggless, dairy-free chocolate base, crunchy toasted kataifi, a creamy pistachio filling, and a decadent chocolate ganache topping!
Yield: 12 servings
Equipment
- 8-inch (20cm) x 8inch (20cm) Square baking pan
- 1 pkg Kataifi Dough
- 1 pkg Pistachio Cream
Ingredients
Brownie Ingredients
- 200 g Dark Chocolate, or semi-sweet chocolate
- 90 g Butter*
- 90 g Powered Sugar
- 115 g Light Brown Sugar
- 150 ml Milk*, warm
- 160 g All Purpose Flour
- 40 g Dutch Processed Cocoa Powder , sifted or use natural cocoa powder
- 1/8 tsp Baking Powder
- 1/4 tsp Salt
Crunchy Pistachio Coconut Layer Ingredients
- 150 g Kataifi Dough, chopped
- 50 g Shredded Coconut, optional or Kataifi Dough
- 2 tbsp Butter*
- 200 g Pistachio Cream, sweetened
- 3-4 tbsp Tahini , or Cream to adjust the consistency
Chocolate Topping Ingredients
- 170 g Milk Chocolate
- 60 ml Whipping Cream* You can use dairy-free whipping cream
Instructions
How to Make The Brownies
- Preheat your oven to 340°F (170°C). Lightly grease an 8x8-inch (20cm x 20cm) square baking pan with oil, then line it with parchment paper—leave a little overhang so it’s easy to lift the brownies out later. Trust me, future-you will thank you.
- Melt the butter and dark chocolate together in a heatproof bowl—either over a double boiler or in the microwave (just go in short bursts and stir in between so nothing scorches). Once melted and smooth, stir in the sugar and warm milk. Whisk it all together until the sugar mostly dissolves.
- Now add your dry stuff: flour, cocoa powder, baking powder, and salt. Whisk it in gently until the batter is smooth and no streaks remain—don’t overthink it.
- Pour that rich, chocolatey batter into your prepped pan and spread it out evenly. Bake for 25 to 30 minutes, or until the top looks set and the center doesn’t jiggle. Let it cool a bit before digging in (or at least try to).
How to Make the Crunchy Pistachio Coconut Layer
- Melt the butter in a pan over medium heat. Once it’s bubbling, toss in the chopped kataifi dough. Stir it occasionally for around for 5 to 7 minutes, until it’s golden brown and nice and crispy—don’t walk away, it can toast fast!
- Take the pan off the heat and let the kataifi cool for a few minutes so it doesn’t melt everything in the next step.
- In a mixing bowl, combine the toasted kataifi with shredded coconut(if using) and a generous spoonful of pistachio cream. Stir it all together until it’s well mixed and sticky in the best way. Want a richer, nutty vibe? Go ahead and add a spoonful of tahini.
- Once your brownies are fully cooled, spread this pistachio layer evenly across the top. Press it down gently so it sticks, but don’t smush the brownies.
How to Make the Chocolate Topping
- In a small saucepan or microwave-safe bowl, heat the whipping cream until just about to simmer (don’t boil).
- Pour the hot cream over the chopped milk chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Let it cool slightly.
- Pour the chocolate ganache over the chilled pistachio layer and spread evenly. Refrigerate for 30 minutes or until the chocolate is fully set.
Notes
- Cups vs. Weighing Scale: U.S. cup measurements are helpful for quick reference, but they can be inconsistent depending on how ingredients are packed. For the most accurate and reliable results, use a digital kitchen scale and measure your ingredients in grams.
- Prep First: Before you begin any recipe, take a few minutes to measure and prepare all your ingredients. It keeps the process smooth and stress-free.
- Spoon Measurements: Always use proper measuring spoons for teaspoons (tsp) and tablespoons (tbsp). Regular eating utensils won't give you the precision needed for baking.
- Milk Options: You can use any unsweetened dairy-free milk—almond, soy, oat, or your favorite alternative. Regular whole milk also works if you’re not avoiding dairy.
- Chocolate for Brownies: For rich flavor and proper texture, use semi-sweet baking chocolate or 60% couverture chocolate. For a dairy-free or vegan version, choose dark or semi-sweet chocolate labeled vegan or dairy-free.