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Dubai Brownie Recipe

Dubai Brownie Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 6 oz semisweet chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 3 tbsp Dutch-process cocoa powder
  • 1/2 tsp fine sea salt
  • 2 oz kataifi (shredded phyllo dough)
  • 1 tbsp unsalted butter
  • 1/3 cup pistachio cream or smooth pistachio butter
  • 2 tbsp powdered sugar
  • Pinch of salt

Method
 

  1. Brown 1/2 cup butter in a saucepan, then remove from heat and stir in the chopped chocolate until smooth.
  2. Whisk eggs with both sugars until thick and pale, then mix in vanilla and the warm chocolate mixture.
  3. Toast the kataifi in a skillet with 1 tbsp butter until golden, then cool and combine with pistachio cream, powdered sugar, and a pinch of salt.
  4. Sift flour, cocoa, and salt over the chocolate batter and fold until just combined. Spread two-thirds into a lined 8x8-inch pan, dollop with the filling, and cover with the remaining batter.
  5. Bake at 350°F (175°C) for 28 to 32 minutes, cool completely in the pan, then slice and serve.

Notes

Let the brownies cool fully before lifting them out of the pan. The top will be crackly and the filling sets up as they sit. For the neatest slices, refrigerate the cooled slab for 30 minutes first.