Traybakes
Dubai Chocolate Brownies
The fudgiest brownies you've ever tasted, with molten pockets of pistachio cream and a golden kataifi crust baked right into the top.
Step-by-step instructions
Melt chocolate and butter
Melt chocolate and butter together in a heatproof bowl over simmering water. Stir until glossy. Cool slightly.
Add sugar and eggs
Whisk sugar into the chocolate mixture. Add eggs one at a time, beating well after each — you want a thick, glossy batter.
Fold in dry ingredients
Sift in flour, cocoa and salt. Fold gently with a spatula until just combined. Do not overmix.
Swirl pistachio
Pour batter into a lined 20×20 cm tin. Drop spoonfuls of pistachio cream across the top and swirl with a skewer.
Add kataifi topping
Scatter toasted kataifi over the surface. Press very lightly so it adheres without sinking.
Bake and cool
Bake at 175°C for 24–28 minutes. The centre should have a very slight wobble. Cool completely in the tin before cutting into squares.
💡 Dubai Bar tip: Pull the brownies out of the oven when the centre still has a slight wobble — they continue cooking from residual heat and will firm up to a perfect fudgy texture as they cool.