Dubai Chocolate Brownies | Supergolden Bakes

Описание: These viral Dubai Chocolate Brownies are ultra-fudgy, deeply chocolatey, and infused with Middle Eastern flair — pistachio paste, tahini, and toasted kataifi. A next-level twist on a classic treat!

Find the detailed recipe on Supergolden Bakes: https://www.supergoldenbakes.com/duba...

INGREDIENTS

For the brownies:
1 ¼ cups (200g) semi-sweet chocolate chips
½ cup (115g) unsalted butter
1 cup (200g) light brown sugar
Pinch salt
2 large eggs
2 tsp vanilla bean paste , optional
4 tbsp cocoa powder , unsweetened
½ cup (65g) flour all-purpose / plain

For the pistachio layer:
1 cup (300g) pistachio cream
2 tbsp tahini
Large pinch salt
2 cups (160g) roasted Kataifi pastry see notes

For the ganache topping:
2 cups (340g) semi-sweet chocolate chips
½ cup (125ml) cream heavy / double
2 tbsp pistachio cream

INSTRUCTIONS

Prepare the brownies:

1. Preheat the oven to 350°F / 180°C. Mist an 8-inch square pan with cake release and line with parchment paper, letting the edges overhang.
Place the chocolate chips and butter into a small bowl and melt in the microwave in short 30 second bursts or over a double boiler. Stir until melted and smooth and set aside to cool down slightly.

2. Add the sugar, salt, eggs and vanilla paste to a large bowl and beat using a hand mixer or whisking vigorously with a balloon whisk. You want to make sure the sugar is fully dissolved. Fold the chocolate mixture in.

3. Sift the cocoa powder and all-purpose flour into the bowl then stir everything together until you have a smooth, glossy batter.

4. Pour the brownie batter into the prepared pan, level and bake for 25-28 minutes or until the brownies are set at the edges. A toothpick inserted in the center should come out with a few moist crumbs.

5. Let the brownies cool slightly – do not remove from the pan.

Make the filling:

1. Place the pistachio cream, tahini and salt in a bowl and stir to combine. Fold in the toasted kataifi pastry until every strand is coated.

2. Pour the filling over the cooled brownie base and gently spread it edge to edge. Level using an offset spatula.

Prepare the ganache:

1. Heat the cream in a saucepan until small bubbles appear around the edges – do not boil! Pour the cream over the chocolate chips, rest for a couple of minutes and stir until completely melted and smooth.

Assemble the Dubai Chocolate Brownies:

1. Spread the ganache over the filling and level. Heat a couple of tablespoons of pistachio cream and place in a ziplock bag. Snip a small hole and pipe straight lines over the ganache (before it sets). Use a toothpick or chopstick to drag through the lines to create a feathered effect.

2. Chill the brownies until the ganache sets. Lift them out of the pan using the paper overhang. Use a large knife to slice the brownies, wiping the blade between each cut. Serve and enjoy!