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Dubai Chocolate Brownies with Pistachio Filling and Kataifi Pastry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern Fusion
  • Diet: Vegetarian

Description

Dubai Chocolate Brownies are a luxurious twist on classic brownies, featuring a rich, fudgy base layered with a unique pistachio cream and crispy kataifi pastry filling, topped with a smooth chocolate ganache and a decorative pistachio swirl. This decadent dessert combines textures and flavors inspired by Middle Eastern ingredients, making it an impressive treat perfect for special occasions or indulgent chocolaty cravings.

Ingredients

Brownie Base

  • 1 ¼ cups (200g) semi-sweet chocolate chips
  • ½ cup (115g) unsalted butter
  • 1 cup (200g) light brown sugar
  • Pinch of 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 of salt
  • 2 cups (160g) roasted Kataifi pastry

Ganache Topping

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

Instructions

  1. Prepare the Brownies: Preheat your oven to 350°F (180°C). Lightly mist an 8-inch square baking pan with cake release spray and line it with parchment paper, ensuring the edges hang over for easy lifting later.
  2. Melt Chocolate and Butter: In a small bowl, combine the semi-sweet chocolate chips and butter. Melt them together using short 30-second bursts in the microwave or over a double boiler until smooth. Stir well and set aside to slightly cool.
  3. Mix Wet Ingredients: In a large bowl, whisk together the light brown sugar, a pinch of salt, eggs, and vanilla bean paste until the sugar has fully dissolved and the mixture is smooth and pale, using either a hand mixer or balloon whisk.
  4. Combine Chocolate and Wet Mixture: Fold the melted chocolate and butter mixture into the sugar and egg mixture gently until well incorporated.
  5. Add Dry Ingredients: Sift the unsweetened cocoa powder and all-purpose flour directly into the wet mixture. Stir everything together carefully until you achieve a smooth, glossy brownie batter.
  6. Bake the Brownies: Pour the batter into the prepared pan, smoothing out the top evenly. Bake for 25-28 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool Slightly: Allow the brownies to cool slightly in the pan but do not remove them yet, as you'll be adding the filling next.
  8. Make the Filling: In a bowl, mix the pistachio cream, tahini, and a large pinch of salt until fully combined. Gently fold in the roasted kataifi pastry strands until every strand is evenly coated with the pistachio mixture.
  9. Spread Filling: Pour the pistachio and kataifi filling evenly over the cooled brownie base. Use an offset spatula to level the filling edge to edge carefully.
  10. Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until small bubbles form around the edges but do not bring it to a boil. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for a couple of minutes, then stir until the chocolate is fully melted and the ganache is smooth and glossy.
  11. Assemble the Brownies: Spread the ganache evenly over the pistachio filling layer, smoothing with a spatula.
  12. Create Pistachio Swirl: Warm a couple of tablespoons of pistachio cream slightly and transfer it into a ziplock bag. Snip a small hole in one corner and pipe straight lines across the ganache while it’s still wet. Use a toothpick or chopstick to drag through the lines to create a feathered effect.
  13. Chill and Slice: Refrigerate the brownies until the ganache is set. Use the parchment paper overhang to lift the brownies from the pan. Clean a large knife between each cut to slice the brownies neatly. Serve and enjoy your Dubai Chocolate Brownies!

Notes

  • Kataifi pastry is a shredded phyllo dough commonly used in Middle Eastern desserts; roasting it beforehand adds a crispy texture to the filling.
  • If you cannot find pistachio cream, you can substitute with a good quality pistachio butter or halwa spread.
  • Be careful not to overbake the brownies; they should be fudgy and moist inside.
  • For easier slicing, chill the brownies until fully set before cutting.
  • Vanilla bean paste is optional but adds a richer vanilla flavor compared to extract.

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