Dubai Chocolate Brownies
These Dubai Chocolate Brownies are one of the most indulgent desserts I’ve ever made and I’m literally obsessed! They’re built in layers: a thick, fudgy brownie base, a rich pistachio kataifi filling, and a smooth milk chocolate ganache that ties everything together. It’s intense, rich, and deeply satisfying — the kind of dessert you make when you want something unapologetically decadent.
I’ve made this flavor combo before with my Dubai Chocolate Cheesecake, but I always felt they would make such brownies. The textures are what really sell it: dense brownie, crisp-toasted kataifi folded into pistachio cream, and a soft ganache finish.
You’re Going to Love These Brownies Because…
This recipe came out of my ongoing obsession with pistachio desserts and layered chocolate bars. I wanted something that felt inspired by Dubai-style chocolate. The brownie layer stays thick and fudgy, and everything on top is built to complement it, not overwhelm it.
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- The layers set beautifully and slice cleanly
- The brownie layer is dense, rich, and deeply chocolatey
- The pistachio kataifi filling adds a crunchy texture and nutty depth
- The milk chocolate ganache keeps everything balanced and smooth
Key Ingredients & Why I Use Them
- Butter and chocolate – I melt these together for the brownie base because it creates a richer, fudgier texture than cocoa alone.
- Granulated sugar – This keeps the brownies dense and moist instead of cakey.
- Eggs – I add them one at a time to maintain a smooth, emulsified batter.
- Kataifi pastry – This adds crunch and structure to the pistachio layer. Toasting it properly matters.
- Pistachio paste or cream – This is the heart of the recipe. I’ve used both homemade pistachio paste and store-bought with great results.
- Tahini – Optional, but I like the subtle bitterness it adds to balance the sweetness.
- Milk chocolate – I prefer milk chocolate for the ganache here because it softens the intensity of the brownie layer.
How I Make Dubai Chocolate Brownies
The full recipe card with ingredients and instructions is below, but here’s how I make these brownies step by step, so you can get really familiar with the recipe! We are going to start with the brownie batter!
Step 1: Prep & melt the butter with the chocolate
I start by preheating the oven to 350ºF and preparing a 9×9-inch pan. Grease it well, lining the bottom and sides with parchment paper, then grease the parchment too. This makes removal easy later, especially with all the layers.
Place the butter and chocolate in a large bowl and melt them together in the microwave in 15–30 second intervals, stirring between each one. I stop as soon as the mixture is smooth and fully melted. You can also use a double boiler — I do that when I want more control — just make sure the bowl doesn’t touch the water.
Step 2: Add the granulated sugar
While the mixture is still warm, I whisk in the granulated sugar until fully combined.
Step 3: Add the eggs and vanilla
I add the eggs one at a time, whisking well after each addition. With the final egg, I add the vanilla extract and whisk until the batter looks glossy and cohesive.
Step 4: Sift in the dry ingredients
I sift together the flour, cocoa powder, and salt, then add them to the bowl. I switch to a spatula here and gently fold just until no dry streaks remain.
Step 5: Add the chocolate chips
Finally, I fold in the chopped chocolate or chocolate chips.
Step 6: Add the batter to the pan
Pour the batter into the prepared pan and smooth the top.
Step 7: Bake!
The brownies bake for about 40–45 minutes. I look for set edges and a top that no longer looks wet. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
I let the brownies cool completely in the pan before adding any layers on top. This part matters — warm brownies will melt the filling.
Step 8: Make the Pistachio Kataifi Filling
Add the butter to a large, high-sided skillet over medium heat. Once it’s melted, I add the kataifi pastry and stir to coat it evenly in the butter. I cook the kataifi for 8–10 minutes, stirring constantly. This step is slow and deliberate — I want it evenly toasted and golden, not rushed or burnt. Once it’s deeply golden brown, I remove it from the heat.
Step 9: Add the pistachio paste, tahini, and mix
If you’re feeling adventurous, you can make your own pistachio paste for this recipe. Prep it now to use in this step!
While the kataifi is still warm, I stir in the pistachio paste and tahini until fully combined. The mixture should be thick but spreadable. I set it aside to cool slightly.
This filling can be made ahead and stored in the fridge. When I’m ready to use it, I let it sit at room temperature or microwave it briefly just to loosen it.
Step 10: Make the Ganache
Place the chopped milk chocolate in a heatproof bowl, making sure the pieces are small for even melting.
I heat the heavy cream until it’s steaming and just barely simmering — never boiling. I pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes. Then I stir gently until the ganache is smooth and glossy.
I let the ganache sit for about 10 minutes so it thickens slightly before pouring.
Step 11: Assemble the Brownies
Once the brownies are completely cool, I spread the pistachio kataifi filling evenly over the top, all the way to the edges.
Step 12: Pour the ganache & swirl
Next, I pour the ganache on top and smooth it with an offset spatula.
To finish, I gently warm the remaining pistachio paste until it’s pourable, then dollop it over the ganache. I swirl it lightly with a knife or spatula — I keep this loose and imperfect. Then for extra flair, I usually add some chopped pistachios to the edges for some added crunch!
Expert Tips
This recipe is layered, but each part is straightforward.
- Make your own pistachio paste: It’s always better fresh! Try this recipe!
- Let the brownies cool completely before assembling. This prevents melting and slipping.
- Toast the kataifi patiently. Uneven browning will affect texture.
- Use good-quality chocolate. You taste it in every layer.
- Most important tip: These brownies are even better the next day once the layers fully set.
Variations I’ve Tried
- Dark chocolate ganache: Swap milk chocolate for dark if you want a more intense finish.
- No tahini: You can omit it or replace it with a neutral oil.
- Extra crunch: Sprinkle chopped pistachios between layers or on top.
Storage & Make Ahead
I store these brownies in the refrigerator for up to 5 days. Before serving, I let them sit at room temperature so the layers soften slightly.
They also freeze well for up to 2 months. I wrap them tightly and thaw overnight in the fridge.
FAQ
Absolutely. I’ve had great results with Gusto pistachio cream, but homemade pistachio paste works beautifully too.
Yes, because of the ganache and pistachio layer.
A 9×9-inch pan is ideal for thick layers. A larger pan will make thinner brownies.
Yes. Finely slice the phyllo sheets into thin strips, toss with butter, and toast until golden and crispy before using. The texture will be slightly flakier and less stringy than kataifi, but it still works well.
More recipes you might like
If you love these brownies, you might also enjoy my Dubai Chocolate Cheesecake, pistachio brownies, or German chocolate brownies — all rich, layered desserts that lean into texture and depth rather than sweetness alone.
Let me know!
If you make these Dubai Chocolate Brownies, I’d love to see them. Tag me on Instagram or leave a comment and rating below — especially if you’re as obsessed with pistachio desserts as I am.
Dubai Chocolate Brownies
Ingredients
Brownie Batter
- ¾ cup unsalted butter 170g
- 1 cup semi-sweet chocolate 170g
- 1½ cup granulated sugar 300g
- 3 large eggs room temperature
- 1 tsp vanilla extract
- ¾ cup all-purpose flour 95g
- ½ cup unsweetened cocoa powder 50g
- ½ tsp salt
- ½ cup chocolate chips or chopped chocolate 85g
Pistachio Kataifi Filling
- ¼ cup unsalted butter 56g
- 2 cups lightly packed kataifi pastry (100g)
- 1 cup pistachio paste or pistachio cream , use this recipe (240g)
- 2 tbsp tahini 30g
Chocolate Ganache
- 1⅓ cups chopped milk chocolate 225g
- 6 tbsp heavy cream 90gh
- To assemble
- ½ cup pistachio paste or pistachio cream, use this recipe (120g)
- ⅓ cup chopped pistachios
Instructions
Brownie Batter
- Pre-heat the oven to 350ºF.
- Grease a 9”x9” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
- Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar to the bowl and whisk until combined
- Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
- Along with the final egg, add the vanilla and whisk to combine.
- Sift the flour, cocoa powder, and salt together and add it to the bowl.
- Add the chopped chocolate, or chocolate chips. Stir to combine.
Bake
- Pour the brownie batter on the bottom of the prepared pan.
- Bake for about 40 to 45 minutes, until the brownies look set around the edges and on top, and a toothpick comes out clean when inserted in the center.
Pistachio Kataifi Filling
- Add the butter to a large frying pan with high sides over medium heat.
- Once the butter melts, add the kataifi to the pan and stir to coat.
- Continue to cook for a few minutes, always stirring to ensure the kataifi is evenly toasted. It can take anywhere from 8 to 10 minutes, depending on how high the heat is.
- Remove from the pan once the pastry is golden brown.
- Add the pistachio paste, tahini, and stir to combine. Set aside.
- You can even make this ahead and let it sit in the fridge, covered. When ready to use it, let it sit at room temperature or microwave gently just to break it up.
Ganache
- Place the chopped chocolate in a heatproof bowl. Make sure the pieces are small so they melt evenly.
- Heat the heavy cream in the microwave or a small saucepan just until steaming and barely simmering. Do not boil.
- Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes to soften.
- Stir until fully melted, smooth, and glossy.
- Let the ganache shit for ten minutes to cool down slightly.
Assemble
- Once the brownies have cooled down, spread the Pistachio Kataifi filling on top, spreading to the edges.
- Pour the ganache on top, smoothing with a spatula.
- Place the ½ cup of pistachio paste in the microwave. Microwave for a few seconds at a time, stirring until the paste is pourable.
- Pour dollops of the pistachio paste on top of the ganache, and swirl with a knife or spatula.