I love sharing family recipes that bring warmth and a sense of togetherness. This Dubai Chocolate Brownies recipe is a tried-and-true favorite that never fails to impress. It’s rich, creamy, and has a delightful twist with the kataifi and pistachio cream. What makes this dessert special is how it combines chocolatey goodness with hints of exotic flavors, creating something truly memorable for birthdays, gatherings, or even a simple sweet treat at home.
Growing up, Dad James always took the lead in the kitchen when it came to desserts. I still remember how excited my sister Jennifer and I were whenever he whipped up his famous brownies. This recipe brings back those sunny kitchen memories filled with laughter and sweet smells.
Your Ingredients List
- Cooking spray
- 1 (18- to 20-oz.) box chocolate brownie mix (such as Ghirardelli), plus ingredients called for on box
- 6 Tbsp. unsalted butter
- 10 oz. kataifi, chopped into 1/2″ pieces (about 5 cups)
- 3 Tbsp. tahini
- 1 1/2 cups pistachio cream (from 2 [7-oz.] jars), divided
- 2 cups (340 g.) milk chocolate chips
- 1/2 cup heavy cream
My Go-To Equipment
I find it helpful to have the right tools at hand when baking. Here’s what I recommend for this recipe:
- 9″ x 9″ baking dish
- Large mixing bowl
- Skillet for the kataifi
- Medium heatproof bowl for the chocolate ganache
- Measuring cups and spoons
- Parchment paper for easy lifting
The Simple Steps to Follow
- Arrange a rack in the center of the oven and preheat to 325 degrees.
- Spray a 9″ x 9″ baking dish with cooking spray and line it with parchment paper, leaving overhang on two opposite sides.
- In a large bowl, prepare the brownie mix according to package instructions.
- Transfer the brownie batter to the prepared dish and smooth out the top.
- Bake the brownies until a tester inserted into the center comes out with a couple moist crumbs attached, about 35 to 40 minutes.
- Let the brownies cool in the baking pan.
- Meanwhile, in a large skillet over medium-low heat, melt the butter.
- Add the chopped kataifi and cook, stirring often, until it is deep golden in color, about 15 to 18 minutes. If it darkens too quickly, reduce the heat.
- Remove the skillet from heat and fold in the tahini and 1 1/4 cups plus 2 Tbsp. of pistachio cream. Set aside to cool while the brownies are baking and cooling.
- Once the brownies are cooled, spread the kataifi mixture evenly over them.
- Place the chocolate chips in a medium heatproof bowl.
- In a medium pot over medium heat, warm the heavy cream until it begins to gently bubble around the edges.
- Pour the warm cream over the chocolate and let it sit for about 2 minutes, then whisk until melted and smooth.
- Pour the ganache over the kataifi mixture and smooth it out.
- Drizzle the remaining 2 Tbsp. of pistachio cream over the ganache.
- Use a toothpick to create swirls, being careful not to disturb the kataifi layer.
- Sprinkle the brownies with chopped pistachios.
- Using the parchment overhang, lift the brownies out of the pan and transfer them to a cutting board.
- Cut into squares and enjoy!
Healthy Twists on a Classic
If you want to make this recipe a bit healthier, consider using a low-sugar brownie mix. You could also substitute the unsalted butter with coconut oil for a slight coconut flavor while cutting back on saturated fats. For those seeking a nut-free version, swap out the pistachio cream with a coconut cream. Let your creativity flow while keeping your health goals in mind.
Serving Suggestions From My Table
When serving these delicious brownies, I like to pair them with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. You can drizzle a bit of extra tahini or a sauce made from melted chocolate on top for an even richer experience. For a festive touch, sprinkle a few crushed pistachios on the plate— they add great color and crunch!
Getting It Just Right
To ensure your brownies turn out perfectly, be cautious not to overmix your brownie batter. This can lead to dense brownies. When melting the chocolate, keep an eye on the cream to avoid boiling it too hard. A gentle bubble is ideal to get a smooth ganache. As always, let both the brownies and the kataifi mix cool adequately before combining to maintain the right texture.
How to Store Leftovers
If you have any leftovers (which is rare, but possible!), I recommend storing them in an airtight container. You can keep them at room temperature for about three days. If you want to store them longer, place them in the fridge, where they can last up to a week. For longer storage, freeze the brownies cut into squares and wrapped in plastic wrap, then place them in a freezer bag. They will stay fresh for about three months.
Enjoy Every Moment
Baking is as much about the process as it is about the end result. Take your time, enjoy the aromas filling your kitchen, and make wonderful memories while you create these Dubai Chocolate Brownies. They are perfect for sharing with loved ones, celebrating occasions, or simply enjoying a cozy night in.
A Few Common Questions
Can I use a different nut butter instead of tahini?
Absolutely! You can substitute tahini with almond butter or cashew butter if you prefer. Each option will bring its unique flavor and enrich the overall taste of the brownies. Adjust as needed based on your preference or dietary restrictions.
Can I make these brownies gluten-free?
Yes, you can easily make a gluten-free version of these brownies. Use a certified gluten-free brownie mix and check that your toppings, like the pistachios and tahini, are also gluten-free. This way, everyone can enjoy this delicious treat!
How can I enhance the flavor of the pistachio cream?
If you want to enhance the flavor of the pistachio cream, consider adding a pinch of salt or a splash of vanilla extract to it. This will elevate the flavors and provide a more complex taste. You can even experiment with adding cardamom for a unique twist.
Enjoy your baking experience, and remember that sharing these delicious brownies with family and friends is what truly makes them special!
Print
Dubai Chocolate Brownies
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Rich and creamy chocolate brownies with a delightful twist of kataifi and pistachio cream, perfect for any occasion.
Ingredients
- Cooking spray
- 1 (18- to 20-oz.) box chocolate brownie mix, plus ingredients called for on box
- 6 Tbsp. unsalted butter
- 10 oz. kataifi, chopped into 1/2” pieces (about 5 cups)
- 3 Tbsp. tahini
- 1 1/2 cups pistachio cream (from 2 [7-oz.] jars), divided
- 2 cups (340 g) milk chocolate chips
- 1/2 cup heavy cream
Instructions
- Arrange a rack in the center of the oven and preheat to 325°F.
- Spray a 9″ x 9″ baking dish with cooking spray and line with parchment paper, leaving overhang on two opposite sides.
- Prepare the brownie mix according to package instructions in a large bowl.
- Transfer the brownie batter to the prepared dish and smooth out the top.
- Bake the brownies until a tester inserted into the center comes out with a couple moist crumbs, about 35 to 40 minutes.
- Let the brownies cool in the baking pan.
- Meanwhile, in a large skillet over medium-low heat, melt the butter.
- Add the chopped kataifi and cook, stirring often, until deep golden, about 15 to 18 minutes.
- Remove from heat and fold in the tahini and 1 1/4 cups plus 2 Tbsp. of pistachio cream.
- Once the brownies are cooled, spread the kataifi mixture evenly over them.
- Place the chocolate chips in a medium heatproof bowl.
- In a medium pot over medium heat, warm the heavy cream until gently bubbling around the edges.
- Pour the warm cream over the chocolate and let sit for about 2 minutes, then whisk until melted and smooth.
- Pour the ganache over the kataifi mixture and smooth it out.
- Drizzle the remaining 2 Tbsp. of pistachio cream over the ganache.
- Use a toothpick to create swirls, being careful not to disturb the kataifi layer.
- Sprinkle with chopped pistachios.
- Lift the brownies out of the pan using the parchment overhang and transfer to a cutting board.
- Cut into squares and enjoy!
Notes
For a healthier twist, consider using low-sugar brownie mix or substituting butter with coconut oil. Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: brownies, chocolate dessert, family recipe, Middle Eastern dessert