Dubai Chocolate Crunch Brownies
A decadently fudgy chocolate brownie topped with a buttery, toasted kataifi-pistachio crunch and a silk milk chocolate ganache.
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.