Dubai Chocolate Brownies

Dubai chocolate meets brownies. We are making the viral dubai chocolate but in brownie form. These Dubai chocolate brownies are a layer of brownies topped with a pistachio filling and topped with a chocolate shell. 

Dubai chocolate is a viral sensation for a reason. Crispy pastry gets folded into creamy pistachio filling for the ultimate smooth, nutty flavor with a uniquely crunchy texture. We place this incredible mixture on top of our favorite brownie recipe. It all then gets topped with a layer of chocolate shell just like the classic dubai chocolate bar.

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Dubai Brownies

Servings 12

Ingredients

Chocolate Brownies

• 1 cup salted butter 227 g
• 14 ounces bittersweet chocolate coarsely chopped
• 1/2 cup unsweetened dutch cocoa powder 60 g
• 1 cup all-purpose flour 120 g
• 5 large eggs
• 1 cup packed dark brown sugar 140 g
• 1 cup granulated sugar 200 g
• 1 teaspoon salt 1/2 if morton
• 1 tablespoon vanilla
• 1 tablespoon espresso powder optional

Chocolate Topping:

• 12 oz chocolate chips
• 4 tablespoons coconut oil

Pistachio layer:

• 8 oz kataifi frozen, chopped
• 2 tablespoons butter
• 16 ounces pistachio paste
• 2 ounces of tahini
• 1 tablespoon coconut oil
• 1 teaspoon sea salt

Instructions

Brownies:

• Preheat the oven to 350F.
• Butter and line a 9-by-13-inch metal baking dish with parchment paper
• In a small saucepan, melt the butter over low heat.
• Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
• Set chocolate mixture aside to cool.
• Sift the flour, espresso powder and cocoa powder into a small mixing bowl. Set aside.
• In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
• Using a rubber spatula, fold the cooled chocolate into the egg mixture.
• Add the flour, cocoa powder, and espresso powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
• Pour the batter into the prepared dish and smooth the top with a spatula.
• Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
• Let cool completely on a wire rack.
  

Pistachio layer:

• Take your kataifi pastry and chop it into 1/2” pieces and separate.
• Place half of the pastry into a frying pan with half of the butter and toast on medium heat. Stir the mixture to break it up and brown it evenly. This will take 5 – 10 minutes. Repeat with the second half of the mixture and set aside to cool.
  
• Add the pistachio paste, tahini, melted coconut oil and sea salt into a bowl.
  
• Stir to evenly combine before folding in the kataifi.
  
• Place the mixture on top of the cooled brownies and spread in an even layer.
  

Chocolate Topping:

• Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave on high string every 30 seconds until melted.
• Pour the melted chocolate over the pistachio layer on the brownies and spread into an even layer. Let it set up in the fridge or at room temperature before slicing (it will harden)