Dubai Chocolate Brownies with Pistachio Filling Recipe
Indulge in the rich and decadent Easy Dubai Chocolate Brownies with a unique pistachio kadaif filling. These brownies showcase a luscious dark chocolate base layered with a crisp kadaif pastry mixed with creamy pistachio paste, tahini, and white chocolate. Perfectly baked to achieve a fudgy center with a crunchy, nutty layer, this recipe offers a sophisticated twist on classic brownies inspired by Middle Eastern flavors.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
For the Brownie Base:
- 180g dark chocolate (70% cocoa), chopped
- 180g unsalted butter, cubed
- 250g caster sugar
- 3 large eggs, room temperature
- 90g plain flour
- 40g unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
For the Pistachio Kadaif Filling:
- 100g kadaif pastry
- 50g unsalted butter, melted
- 150g pistachio paste or cream
- 1 tbsp tahini
- 100g white chocolate, melted
Instructions
- Prepare the kadaif: Preheat your oven to 180°C (160°C Fan) and line a 20cm (8-inch) square tin with baking parchment. Toss the kadaif pastry with melted butter, spread it evenly on a baking tray, and bake for 10-15 minutes until golden and crisp. Remove and let it cool completely.
- Make the pistachio filling: Once the kadaif has cooled, crumble it into a bowl. Add the pistachio paste, tahini, and melted white chocolate, mixing until fully combined. Set aside this flavorful filling.
- Melt chocolate and butter: In a heatproof bowl over simmering water, melt the dark chocolate and unsalted butter together. When smooth, remove from heat and whisk in the caster sugar thoroughly.
- Add eggs and vanilla: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until the batter is thick and glossy.
- Combine dry ingredients: Sift together the plain flour, unsweetened cocoa powder, and salt. Gently fold these dry ingredients into the chocolate batter just until combined, avoiding overmixing to maintain a tender texture.
- Assemble the brownies: Pour half of the brownie batter into the prepared tin and spread evenly. Carefully layer the pistachio kadaif filling over the batter. Top with the remaining brownie batter, spreading it gently to cover the filling evenly.
- Bake the brownies: Bake in the preheated oven for 25-30 minutes. The brownies should have set edges and a center that still has a slight wobble, indicating a fudgy interior.
- Cool and slice: Allow the brownies to cool fully in the tin before slicing to keep the layers intact. For clean and firm slices, chill the brownies in the refrigerator for at least one hour before serving.
Notes
- Room temperature eggs help create a smoother and more cohesive batter.
- Be careful not to overmix once the flour is added to avoid tough brownies.
- Chilling the brownies after baking ensures cleaner cut slices and enhances flavor.
- Kadaif pastry can be found in Middle Eastern grocery stores or specialty food markets.
- You can substitute pistachio paste with finely chopped pistachios mixed with a little butter if unavailable.
