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Viral Dubai Chocolate Brownies with Pistachio Kataifi and Chocolate Topping Recipe

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4.1 from 7 reviews

Experience the ultimate indulgence with these ultra-fudgy Viral Dubai Chocolate Brownies. Featuring a deep chocolate flavor, a shiny crinkly top, and the perfect chewy-gooey bite, these brownies are elevated with a crunchy pistachio kataifi filling and a glossy chocolate topping. Easy to make and customizable, they are perfect for any chocolate lover looking for a rich and decadent treat.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

Brownie Base

  • ½ cup unsalted butter
  • 3 tbsp neutral oil (vegetable or grapeseed)
  • 4 oz 70% dark chocolate, chopped
  • 2/3 cup Dutch process cocoa powder
  • 2 large eggs, room temperature
  • 1 egg yolk
  • 1 cup granulated sugar
  • ½ cup powdered sugar
  • 1½ tsp vanilla extract
  • ½ cup all-purpose flour
  • 1 tbsp cornstarch
  • ½ tsp kosher salt
  • 1 tsp instant espresso powder

Pistachio Filling

  • 200 g kadaifi/kataifi (shredded phyllo dough), about 3 cups
  • 3 tbsp butter (salted or unsalted)
  • 2/3 cup pistachio cream (extra for drizzling on top)
  • 3 tbsp tahini

Chocolate Topping

  • 1 & 1/2 cup semi-sweet chocolate chips or chunks
  • 2 tbsp coconut oil

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment paper and set aside to ensure easy removal of brownies later.
  2. Melt Chocolate Mixture: In a heatproof bowl, combine the unsalted butter, chopped dark chocolate, and neutral oil. Melt gently using either 30-second bursts in the microwave or a double boiler method. Stir in the Dutch process cocoa powder and instant espresso powder until smooth. Allow this mixture to cool slightly.
  3. Beat Eggs and Sugars: In a large mixing bowl, beat the two large eggs, egg yolk, granulated sugar, powdered sugar, and vanilla extract on high speed for 3–6 minutes until the mixture is thick, pale, and forms ribbons when lifted—this creates the iconic shiny crackle top on the brownies.
  4. Combine Chocolate and Egg Mixtures: With the mixer running on low speed, slowly pour in the cooled chocolate-butter mixture into the egg mixture, blending gently.
  5. Add Dry Ingredients: Sift the all-purpose flour, cornstarch, and kosher salt into the wet batter. Gently fold these dry ingredients into the batter using a spatula to maintain the airiness.
  6. Bake the Brownies: Pour the batter into the prepared pan and smooth out the surface. Tap the pan once on the counter to settle the batter and remove air pockets. Bake in the preheated oven for 25 minutes or until a toothpick inserted comes out with moist crumbs.
  7. Cool the Brownies: Allow the brownies to cool in the pan for a short while before adding the toppings to prevent melting or mixing of layers.
  8. Prepare Kataifi Filling: While the brownies cool, toast the kataifi (shredded phyllo dough) in melted butter over medium heat in a large skillet. Cook until golden brown and crisp, stirring occasionally to ensure even toasting.
  9. Mix Filling: In a bowl, combine the toasted kataifi with pistachio cream and tahini. Stir well until the mixture is evenly coated and spreadable.
  10. Apply Pistachio Filling: Spread the pistachio kataifi mixture evenly over the slightly cooled brownie layer. Press gently and evenly by placing a sheet of parchment paper on top and using your hand to compact the filling layer.
  11. Melt Chocolate Topping: Melt the semi-sweet chocolate chips with the coconut oil using either the microwave (in short bursts) or a double boiler gently until smooth and glossy.
  12. Spread Chocolate Layer: Pour and spread the melted chocolate mixture evenly over the pistachio kataifi filling layer to create a glossy top.
  13. Decorate and Set: For a finishing touch, drizzle melted pistachio butter on top to create beautiful swirls. Allow the entire assembly to set completely at room temperature or in the refrigerator before slicing into 16 individual pieces.

Notes

  • Use Dutch process cocoa powder for a richer, smoother chocolate flavor.
  • Be sure eggs are at room temperature for proper batter aeration and texture.
  • Folding in the dry ingredients gently helps keep the brownies tender.
  • To toast kataifi evenly, keep stirring and watch carefully to avoid burning.
  • The shiny crackly top is achieved by thoroughly whipping the eggs and sugars.
  • Allow the brownies to fully set after adding toppings for clean slicing.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate to last up to a week.

Find it online: https://zaracooking.com/viral-dubai-chocolate-brownies-with-pistachio-kataifi-and-chocolate-topping-recipe/