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.
Practical notes for Dubai Chocolate Brownies
Substitutions
- Pistachio cream: Use pistachio butter or paste and adjust sweetness separately; the final texture should remain thick enough to hold kataifi.
- Kataifi: Finely shredded phyllo can work if toasted thoroughly. Feuilletine or crisp wafer gives crunch but changes the character of the recipe.
- Chocolate: Dark chocolate reduces sweetness; milk chocolate is rounder and sweeter; white chocolate creates a much sweeter variation.
Storage
Once completely cool, store in an airtight container away from heat and humidity. Refrigeration can create condensation, so use it only when the ingredients require chilling.
Allergen note
Dubai-chocolate recipes commonly contain pistachio/tree nuts, wheat/gluten and dairy; recipes with tahini also contain sesame. Some versions include egg. Check every packaged ingredient if cooking for someone with an allergy.
Frequently asked questions
How do I keep the kataifi crunchy?
Toast it until evenly golden, let it cool completely, and mix it with the filling only after steam has escaped. Moisture is the main enemy of the crisp texture.
Can I make Dubai Chocolate Brownies ahead?
Yes, but keep any loose kataifi garnish and wet toppings separate until close to serving. Follow the storage guidance above for the finished recipe.
Can I use dark chocolate instead?
Usually yes. Dark chocolate gives a less sweet, more cocoa-forward result and often balances sweet pistachio cream particularly well.
Ingredient guides