Print

Dubai Chocolate Brownies with Pistachio Filling and Kataifi Pastry Recipe

Print Recipe

★★★★

3.9 from 90 reviews

Dubai Chocolate Brownies are a decadent layered dessert featuring a rich chocolate brownie base topped with a crunchy pistachio and kataifi pastry filling, all finished with a luscious chocolate ganache and decorative pistachio cream piping. This recipe combines classic brownie flavors with a Middle Eastern twist using tahini and pistachio cream for an indulgent treat perfect for sharing.

Ingredients

Scale

Brownie Base

  • 1 ¼ cups (200g) semi-sweet chocolate chips
  • ½ cup (115g) unsalted butter
  • 1 cup (200g) light brown sugar
  • pinch salt
  • 2 large eggs
  • 2 tsp vanilla bean paste (optional)
  • 4 tbsp unsweetened cocoa powder
  • ½ cup (65g) all-purpose flour

Filling

  • 1 cup (300g) pistachio cream
  • 2 tbsp tahini
  • large pinch salt
  • 2 cups (160g) roasted Kataifi pastry

Ganache

  • 2 cups (340g) semi-sweet chocolate chips
  • ½ cup (125ml) heavy/double cream
  • 2 tbsp pistachio cream

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan with cake release spray, then line it with parchment paper, letting the edges hang over the sides for easy removal later.
  2. Melt Chocolate and Butter: Combine the semi-sweet chocolate chips and unsalted butter in a small bowl. Melt gently either in the microwave using 30-second bursts or over a double boiler, stirring until smooth. Set aside to cool slightly.
  3. Mix Wet Ingredients: In a large bowl, add the light brown sugar, a pinch of salt, eggs, and vanilla bean paste if using. Beat vigorously with a hand mixer or balloon whisk until the sugar dissolves completely and the mixture is smooth.
  4. Combine Mixtures: Fold the melted chocolate and butter mixture into the sugar and egg mixture carefully to maintain a glossy texture.
  5. Add Dry Ingredients: Sift the cocoa powder and all-purpose flour directly into the wet mixture. Stir gently until a smooth, glossy batter forms without overmixing.
  6. Bake the Brownie: Pour the batter evenly into the prepared pan, smoothing the top. Bake for 25-28 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool Slightly: Remove the brownies from the oven and allow to cool slightly in the pan; do not remove from pan yet.
  8. Prepare the Filling: In a medium bowl, combine pistachio cream, tahini, and a large pinch of salt. Stir well, then fold in the roasted Kataifi pastry strands thoroughly to coat them in the mixture.
  9. Spread the Filling: Pour the filling evenly over the cooled brownie base. Use an offset spatula to spread it edge to edge and level the surface.
  10. Make the Ganache: Heat the heavy cream in a saucepan just until small bubbles appear around the edges, avoiding boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for a couple of minutes. Stir until the ganache is smooth and glossy.
  11. Assemble the Brownies: Spread the chocolate ganache evenly over the pistachio filling, smoothing it out.
  12. Decorate with Pistachio Cream: Warm 2 tablespoons of pistachio cream slightly and transfer it to a ziplock bag. Snip a small hole to pipe straight lines over the ganache while it’s still soft. Use a toothpick or chopstick to drag through the lines creating a feathered design.
  13. Chill and Slice: Refrigerate the brownies until the ganache is fully set. Lift the brownies out of the pan by the parchment paper edges. Using a large knife wiped between cuts, slice into 16 servings. Serve and enjoy!

Notes

  • To toast Kataifi pastry, gently bake strands in a single layer on a baking sheet at 350°F (180°C) for about 5-7 minutes or until lightly golden and crisp.
  • Use high-quality semi-sweet chocolate for a richer flavor.
  • Allow the brownies to cool properly before layering the filling to avoid melting it.
  • Pipe the pistachio cream quickly on the ganache before it sets to achieve a neat design.
  • These brownies can be stored in an airtight container in the refrigerator for up to 4 days.

Keywords: Chocolate brownies, Dubai brownies, pistachio cream, kataifi pastry, Middle Eastern dessert, chocolate ganache, tahini brownies

Find it online: https://foodiecara.com/dubai-chocolate-brownies-with-pistachio-filling-and-kataifi-pastry-recipe/