Dubai chocolate brownies

This post contains product affiliate links. I may receive a commission if you make a purchase after clicking on one of these links.

I turned the viral dubai chocolate bar we all love so much into the topping for this fudgy and decadent brownie. It comes together with just a couple of specialty ingredients to make things easy, and it is a dessert that will wow your friends and family!

I finally tried a dubai chocolate bar recently when I was invited to The Nuts Factory. The bar far exceeded all of my expectations - it was crunchy, creamy, just sweet enough and I really couldn't get enough of it. I was so excited about the flavor and texture that I knew I needed to turn it into a recipe for typefoodie!

The task felt daunting, but I soon realized that with the purchase of a few specialty ingredients the task would be easier than I could've imagined. I did some testing early on to try and make a homemade pistachio cream but I soon realized it would be difficult to get the thin and creamy texture that was needed. So I did some research and found a reliable pistachio cream that I could purchase and the rest was simple. I tried a few versions as well where I added salt or sugar to the pistachio cream and really found it was unnecessary. The spread speaks for itself and is the perfect pairing for this recipe with the crunch of the toasted kataifi (also known as shredded phyllo dough).

Note: Pistachio Cream and Pistachio Paste/Butter are NOT the same ingredient. Think of pistachio cream as something similar to nutella - it is sweet and creamy all on its own! Pistachio butter is more like a peanut butter, and while it's delicious it will not work in this recipe.

When toasting your shredded phyllo dough, really the only thing to watch for is finding a pot that has tall sides to keep your phyllo dough in the pan, vs. on your stovetop! By toasting it in butter, you get some notes of brown butter in the end flavor and a really nice crunch from the kataifi that just makes the dessert incredible.

When I tried the chocolate bar at The Nuts Factory I opted for milk chocolate which is why I chose that for the top layer here, but this is of course completely up to you. I felt it played well with the creamy pistachio but a semisweet or dark chocolate would taste delicious too.

The brownie layer here is actually what took me the longest to get just right. I wanted something that was dense, smooth and fudgy that would add a nice contrast to the crunch of the dubai chocolate layer. I feel confident that I finally got there and I'm so excited for you to try it all together. What I love about it so much is that this recipe really does come together with a few simple steps but it has such a wow factor because of the texture and flavor. It also keeps its texture nicely if stored in the fridge so it is a great bake ahead option.

Ingredients:

Brownies

• 8 tablespoons (113g) unsalted butter

• 1 cup (6oz) semisweet chocolate, chopped

• 2 tablespoons olive oil, or neutral oil

• 1/3 cup (40g) powdered sugar

• 3/4 cup + 2 tablespoons (168g) granulated sugar

• 2 large eggs

• 2 teaspoon vanilla extract

• 1/3 cup (35g) cocoa powder dutch process

• 1/2 cup (60g) all purpose flour

• 1/2 teaspoon salt

Dubai Chocolate Topping

• 2 1/2 cups (80g) dried kataifi shredded phyllo dough

• 2 tablespoons (28g) unsalted butter

• 3/4 cup + 2 tablespoons (245g) pistachio cream*

• 1 cup (6oz) milk chocolate, chopped or chips

• 1 tablespoon olive oil, or neutral oil

*Please note that Pistachio Cream and Pistachio Paste/Butter are NOT the same ingredient. Think of pistachio cream as something similar to nutella - it is sweet and creamy all on its own! Pistachio butter is more like a peanut butter, and while it's delicious it will not work in this recipe.

Prep time: About 45 minutes

Bake time: 20-22 minutes

Cooling time: About 2 hours

Equipment:

• Nonstick heavy bottom pot

• Whisk and spatula

• Large and medium bowls

• 9x9 inch square pan

Cooking instructions: 

Make your brownie layer first.

Preheat your oven to 350 degrees.

In a nonstick pot, add your butter, and begin to melt over a low heat on your stovetop. Once partially melted, chop and add in your semisweet chocolate. Stir continuously until completely melted and combined with your fully melted butter. Remove from the heat and stir in your two tablespoons of oil, then set aside to cool slightly. Note you can also do this in the microwave in short intervals and stir in your oil once melted.

In a large bowl, add in your eggs and both sugars. Use a whisk to mix together with speed for about a minute or two until your mixture gets slightly foamy and thickened. Add in your vanilla extract and continue to whisk for another 30 seconds.

Pour in your slightly cooled, melted chocolate mixture and continue to whisk until completely combined.

Next, switch to a spatula and add in your cocoa powder. Mix until there are no clumps and it's completely incorporated. Finally, fold in your flour and salt, moving slowly as to not over mix.

Once your batter is formed, line a 9x9in square pan (or you can use an 8x8 pan and increase the cook time a bit) with parchment paper and dollop in your batter. You can use any flat tool, or even a spoon, to lightly spread your mixture so that it is evenly poured across your pan.

Place your pan into the oven and bake for about 20 minutes or until a thin shiny crust has formed on the top of your brownies. You'll know it's done if you wiggle the pan and the center doesn't move showing you that your brownies have set. Remove your pan and allow your brownies to cool fully, for about an hour. You can also place into the fridge to chill (this is what I typically do once they've reached room temperature).

Make your dubai chocolate filling and chocolate topping.

In a nonstick pot over a low heat, melt two tablespoons of butter. Once your butter has partially melted, add in your dried, shredded kataifi and increase to a medium heat. Mix to coat your kataifi in butter. Continue mixing for about 5 to 10 minutes until you reach a lightly golden brown color and then remove from the heat.

Transfer your toasted kataifi into a medium bowl. Let it sit for about 5 minutes and then add in your pistachio cream and mix until your kataifi is completely covered in pistachio cream. If it looks dry, feel free to add an additional tablespoon or two of pistachio cream. Add your mixture to the top of your brownies and carefully smooth it across until it evenly covers the surface of your brownies. Moving slowly here is key so that you don't disturb the top layer of your brownies.

Place your brownies into the fridge to begin setting. Meanwhile, melt your milk chocolate. Add to a microwave safe bowl and microwave in increments of 15-20 seconds, stirring between each trip to the microwave until completely smooth. Then stir in your tablespoon of oil until completely combined and glossy. Your chocolate should be thin and pourable. I also like to add a sprinkle of salt to this mixture, but this is baker's choice.

Remove your brownies from the fridge and pour your chocolate mixture across the top, spreading carefully until there is an even, thin coating of chocolate across your pistachio cream filling. Allow your brownies to set completely in the fridge or at room temperature before slicing in - and enjoy!

You can store your brownies in an airtight container in the fridge for about 5 days and can be enjoyed cold or at room temperature - though I think you get the best pistachio flavor when enjoyed at room temperature. These brownies also freeze great and you can defrost in the fridge or at room temperature then to enjoy any time.

Carb and serving info: 

Carbs per serving (1 of 16): 43

Carbs for full recipe: 688

Carbs from brownie only: 387

Carbs from chocolate in brownie: 108

Carbs from topping only: 301

Carbs from pistachio cream only: 126

Carbs from kataifi only: 65

Carbs from milk chocolate only: 110

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.