Dubai Chocolate Brownies
These Dubai Chocolate Brownies combine rich chocolate with a nutty twist from pistachio cream and tahini, making them a delightful treat for any occasion.
Ingredients
Brownie Base
- 200 g 1 ¼ cups semi-sweet chocolate chips Melted for the brownie base
- 115 g ½ cup unsalted butter Melted with the chocolate
- 200 g 1 cup light brown sugar Adds sweetness and moisture
- 2 large large eggs Provides structure and richness
- 2 tsp vanilla bean paste (optional) Enhances flavor
- 4 tbsp cocoa powder (unsweetened) Intensifies chocolate flavor
- 65 g ½ cup all-purpose flour Provides structure
- 160 g 2 cups roasted Kataifi pastry Adds texture
- 1 pinch salt
Filling
- 300 g 1 cup pistachio cream Adds nutty flavor and moisture
- 2 tbsp tahini Adds creaminess
- 1 large pinch of salt
Ganache Topping
- 340 g 2 cups semi-sweet chocolate chips Used to make ganache
- 125 ml ½ cup heavy cream Creates a smooth ganache
- 2 tbsp pistachio cream For decoration
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Prepare an 8-inch square baking pan by misting it with cake release spray and lining the bottom with parchment paper.
- In a heatproof bowl, melt the semi-sweet chocolate chips along with the unsalted butter until the mixture is smooth.
- In a separate mixing bowl, combine the light brown sugar, a pinch of salt, the eggs, and the optional vanilla bean paste.
- Gently fold the melted chocolate mixture into the egg and sugar mixture.
- Sift the unsweetened cocoa powder and all-purpose flour into the bowl with the chocolate mixture.
Baking
- Once the batter is fully mixed, pour it into the prepared pan, spreading it evenly.
- Bake in the preheated oven for about 25 to 28 minutes.
- Let the brownies cool slightly in the pan for a few minutes.
Filling Preparation
- Mix together the pistachio cream, tahini, and a large pinch of salt in a bowl.
- Fold in the roasted Kataifi pastry gently until it is coated with the mixture.
- Spread the pistachio filling evenly over the slightly cooled brownies.
Ganache Preparation
- Heat the heavy cream in a small saucepan until small bubbles form.
- Pour this hot cream over the remaining semi-sweet chocolate chips in a bowl.
- Spread the ganache over the layer of pistachio filling.
Finishing Touches
- Use a piping bag to dot some pistachio cream on top of the ganache.
- Chill the assembled brownies in the refrigerator until the ganache is fully set.
- Remove the brownies from the pan using the edges of the parchment paper for easy lifting and slice them into squares.
Notes
These brownies can be enjoyed warm or cold, and leftovers can be stored in an airtight container.