The Ultimate Dubai Chocolate Brownie: A Masterclass in Texture
If you have spent any time on social media lately, you’ve likely seen the viral “Dubai Chocolate Bar.” It’s famous for a reason: that specific, high-definition crunch of toasted pastry mixed with the earthy richness of pistachio. While the bars are incredible, turning those flavors into a Dubai Chocolate Brownie elevates the concept into a gourmet plated dessert.
This recipe is all about the architecture of a perfect bite. We start with a base that is dense and fudgy—closer to a truffle than a cake—and layer it with a buttery, toasted kataifi and pistachio butter filling. Finally, we seal it with a silky milk chocolate ganache. This isn’t just a brownie; it’s a three-act performance of chocolate and pistachio.
The Science of the “Fudge” Base
Most brownie recipes fall into two camps: cakey or fudgy. For this specific dessert, a cakey brownie would be a mistake. Because the topping is so rich and crunchy, you need a base that is stable and dense to support the weight.
To achieve this, we use a high ratio of fat (butter and melted dark chocolate) to a relatively small amount of flour. We also include instant coffee powder. Coffee is a “flavor bridge” for chocolate; it doesn’t make the brownie taste like a latte, but it intensifies the cocoa notes, making the dark chocolate base taste significantly more expensive and complex.
The Essential Ingredient Breakdown
To get that professional bakery result, you need to understand why we are using these specific ingredients.
The Brownie Foundation
- 120g Softened Butter: Provides the classic “melt-in-your-mouth” richness.
- 150g Dark Chocolate: Melted into the batter, this creates the fudgy, dense structure that cocoa powder alone can’t provide.
- 40g Cocoa Powder: We use a Dutch-process cocoa for that deep, dark mahogany color.
- 90g All-Purpose Flour: Keeping the flour low prevents the brownie from becoming “bready.”
- 1 tsp Baking Powder: Just enough to give it a slight lift so it’s not a solid brick.
The Dubai “Crunch” Layer
- 300g Kataifi Pastry: This is the star of the show. It’s a shredded phyllo dough used in traditional Middle Eastern desserts like Kunafa. When fried in butter, it becomes exceptionally crisp.
- 220g Pistachio Cream: Look for a high-quality, sweetened pistachio spread. It should be vibrant green and smooth.
The Milk Chocolate Ganache
- 200g Milk Chocolate & 200g Heavy Cream: A 1:1 ratio creates a “truffle-like” topping that is firm enough to slice but soft enough to melt the moment it hits your tongue.
Step-by-Step Instructions
1. Preparing the Brownie Base
Preheat your oven to 180°C. Line a square baking pan with parchment paper, ensuring there is a slight overhang on the sides.
In a large bowl, whisk the softened butter and sugar until smooth. Add the eggs one at a time, followed by the vanilla. Melt your dark chocolate and stir it in. Sift in the flour, cocoa powder, coffee powder, baking powder, and salt. Fold gently with a spatula until just combined. Pour the batter into the pan and bake for 25 minutes.
Important: You must let the brownie cool completely. If you add the filling to a warm brownie, the pistachio cream will melt into the base, and you’ll lose those beautiful, distinct layers.
2. Toasting the Kataifi
While the brownie cools, prepare the filling. Chop the Kataifi into 1-inch pieces. Melt 80g of butter in a large skillet over medium heat. Add the pastry and stir constantly for 5–8 minutes.
You are looking for a deep golden-brown color. If the pastry is too pale, it will lose its crunch once mixed with the cream. Once toasted, remove from the heat and let it cool for a few minutes. Fold in the pistachio cream until every strand of pastry is coated in green. Spread this in a thick, even layer over your cooled brownie.
3. The Finishing Ganache
Place your chopped milk chocolate in a heat-proof bowl. In a small saucepan, bring the heavy cream to a simmer—do not let it reach a rolling boil. Pour the hot cream over the chocolate and let it sit for two minutes. Gently whisk from the center until it is glossy and smooth. Pour the ganache over the pistachio layer and smooth it out with an offset spatula.
Frequently Asked Questions (Q&A)
Where can I find Kataifi? You can find it in the freezer section of Mediterranean or Middle Eastern grocery stores. It is often labeled as “shredded phyllo.”
Can I use a different nut butter? While pistachio is the classic “Dubai” flavor, you could use almond butter or hazelnut spread. However, the vibrant green of the pistachio is part of the visual appeal.
Why is my ganache not setting? If your ganache is too runny, the cream-to-chocolate ratio might have been off, or it may just need more time in the fridge. Give it a full 3 hours to firm up.
How do I get those perfect, clean slices? Heat your knife under hot running water, wipe it completely dry, and make one clean cut. Wipe the blade clean and repeat for every single slice to prevent the green filling from smearing into the dark brownie.
Dubai Chocolate Crunch Brownies
Ingredients
- Ingredients
Layer 1: The Brownie Base
- 120 g Unsalted butter softened
- 100 g Granulated sugar
- 2 Large eggs
- 150 g Dark chocolate melted
- 1 tbsp Vanilla extract
- 90 g All-purpose flour
- 40 g Cocoa powder
- 2 tsp Instant coffee powder
- 1 tsp Baking powder
- 1/2 tsp Salt
Layer 2: The Dubai Filling
- 300 g Kataifi pastry chopped
- 80 g Unsalted butter
- 220 g Pistachio cream sweetened
Layer 3: The Chocolate Ganache
- 200 g Milk chocolate finely chopped
- 200 g Heavy cream
Instructions
- Bake the Brownie: Preheat your oven to 180°C. Line a square pan with parchment paper. Whisk softened butter and sugar, then add eggs and vanilla. Stir in the melted dark chocolate. Fold in the flour, cocoa, coffee powder, baking powder, and salt. Bake for 25 minutes. Cool completely.
- Toast the Kataifi: In a large pan, melt 80g of butter. Add the chopped kataifi and sauté over medium heat until deep golden brown and crunchy. Remove from heat and let cool slightly.
- Mix Filling: Fold the pistachio cream into the toasted kataifi until well combined. Spread this mixture evenly over the cooled brownie base.
- Prepare Ganache: Place chopped milk chocolate in a bowl. Heat heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until glossy.
- Assemble & Set: Pour the ganache over the pistachio layer. Refrigerate for at least 3 hours (or overnight) to allow the layers to set firmly.
- Serve: Use a hot knife to slice into squares.
Notes
- The Crunch: Ensure the kataifi is a true golden brown; if it’s too light, it will turn soggy.
- Temperature: Never add the filling to a warm brownie, or the layers will bleed together.
- Storage: Keep refrigerated in an airtight container for up to 5 days.