TikTok Viral Dubai Chocolate Brownies
Rich, fudgy chocolate brownies topped with a crispy pistachio kataifi filling and a smooth chocolate layer. Finished with a beautiful pistachio drizzle, these irresistible 3-layer brownies are perfect for holidays, parties, and special occasions.
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Kitchen scale
- Nonstick frying pan
- Heatproof bowl
- Microwave or double boiler
- Piping bag or small spoon
- Sharp knife
- Cutting board
Ingredients
Brownie Base
- 1/2 cup 113g unsalted butter
- 2 tablespoons semi-sweet chocolate chips
- 3/4 cup 150g granulated sugar
- 1/4 cup 50g light brown sugar
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/2 cup 45g unsweetened cocoa powder
- 1/4 cup + 2 tablespoons 45g all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup 55g semi-sweet chocolate chips
Pistachio Kataifi Filling
- 1 1/2 tablespoons 22g unsalted butter
- 1 1/3 cups 67g dried kataifi, chopped
- 3/4 cup 210g pistachio cream
- 1 tablespoon 16g tahini
- 1 pinch salt
Chocolate Topping
- 1 cup 170g semi-sweet or milk chocolate chips
- 6 tablespoons 85g unsalted butter
Decoration
- 2 tablespoons reserved pistachio cream
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Melt 1/2 cup butter with 2 tablespoons chocolate chips until smooth. Let cool slightly.
- Whisk in the granulated sugar and brown sugar. Add the eggs and vanilla extract and mix until combined.
- Sift in the cocoa powder, flour, and salt. Gently fold until combined, then stir in the remaining chocolate chips.
- Spread the brownie batter evenly into the prepared pan. Bake for 20-25 minutes, until the edges are set and a toothpick comes out with moist crumbs. Let cool completely.
- Melt 1 1/2 tablespoons butter in a nonstick frying pan over medium-low heat. Add the chopped kataifi and toast for 5-8 minutes, stirring frequently until golden and crispy.
- Transfer the toasted kataifi to a bowl. Add the pistachio cream, tahini, and salt. Mix gently until the pastry is evenly coated.
- Reserve 2 tablespoons pistachio cream for decoration. Spread the remaining pistachio mixture evenly over the cooled brownie base.
- Refrigerate for 15-20 minutes to help the filling firm up.
- Melt the chocolate chips with 6 tablespoons butter, stirring until smooth and glossy.
- Pour the melted chocolate over the pistachio layer and spread evenly.
- Drizzle the reserved pistachio cream over the chocolate topping.
- Refrigerate for 2-3 hours until completely set. Lift the brownies out of the pan, cut into 9-12 squares with a warm, sharp knife, and serve.
Notes
Nutritional Information (Estimated Per Serving)
- Calories: 490 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 17g
- Sugar: 35g
- Fiber: 3g
- Sodium: 150mg
