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Better Than Crumbl Dubai Chocolate Brownies with Pistachio Knafeh and Ganache Recipe

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4.4 from 4 reviews

Indulge in a decadent, layered dessert with these Better Than Crumbl Dubai Chocolate Brownies. Rich, fudgy dark chocolate brownies are topped with a crispy, buttery pistachio knafeh layer and finished with a smooth, glossy chocolate ganache decorated with a delicate pistachio cream feathered pattern. Perfect for chocolate lovers seeking a sophisticated treat with Middle Eastern flair.

  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings

Ingredients

Brownies

  • 200g dark chocolate (7 oz), between 65-75% cocoa
  • 7 tbsp unsalted butter (100g)
  • 1/4 cup Dutch processed cocoa powder (25g)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup light brown sugar (50g)
  • 1 tsp instant coffee + 1 tsp hot water
  • 3/4 cup all purpose flour (98g)
  • 1/4 tsp baking powder
  • 1/2 tsp salt

Pistachio Knafeh

  • 5 cups shredded kataifi (200g)
  • 6 tbsp unsalted butter, melted (85g)
  • 1/2 tsp to 3/4 tsp salt
  • 1 1/3 cup pistachio cream (370g) + more for decoration
  • 3 tbsp tahini (optional; replace with more pistachio cream if not using)

Ganache

  • 1/2 cup heavy cream (120g)
  • 150g chopped milk or semisweet chocolate

Instructions

  1. Preheat Oven: Set your oven to 335°F (conventional, no fan, bottom heat only) to prepare for baking the brownies.
  2. Prepare Pan: Brush a 9x9" pan with softened butter. Line the pan with two sheets of parchment paper placed perpendicularly, covering base and sides with slight overhang to lift brownies out later. Brush a thin layer of butter or spray nonstick oil on parchment.
  3. Melt Chocolate and Butter: In a microwave-safe bowl, heat butter and dark chocolate in 20-second bursts until fully melted and combined. Stir well.
  4. Add Cocoa: While mixture is hot, sift in Dutch processed cocoa powder and whisk until smooth.
  5. Whip Eggs and Sugars: In a separate bowl, beat room temperature eggs with granulated and light brown sugars on high for 4–5 minutes until mixture is pale, ribbon-like, and nearly tripled in volume.
  6. Combine Mixtures: Slowly whisk the chocolate and butter mixture along with dissolved instant coffee into the egg-sugar mixture at low speed until blended.
  7. Fold Dry Ingredients: Sift flour, baking powder, and salt over the batter and gently fold with a rubber spatula just until combined, maintaining a thick consistency. Avoid overmixing.
  8. Prepare to Bake: Spread batter evenly into the prepared pan.
  9. Bake Brownies: Place pan in oven and bake for 23–25 minutes. The edges should feel set but the center remain soft. The brownies will firm as they cool.
  10. Cool and Chill Brownies: Let brownies cool at room temperature for 10 minutes, then refrigerate for 30 minutes to fully set.
  11. Prepare Pistachio Knafeh: In a nonstick pan, combine shredded kataifi with melted butter; cook over medium-low heat for 10 minutes until golden and crispy, breaking up clumps and preventing burning.
  12. Mix Knafeh Topping: Stir in pistachio cream, tahini (if using), and salt. Adjust seasoning to taste.
  13. Assemble Pistachio Layer: While warm and spreadable, evenly spread the pistachio knafeh mixture atop the chilled brownies using an offset spatula. If the knafeh is firm, gently reheat before spreading.
  14. Chill Assembled Brownies: Return pan to fridge for 10–20 minutes until pistachio layer is set.
  15. Make Ganache: Heat heavy cream and chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring gently until smooth and fully melted.
  16. Apply Ganache: Pour warm ganache evenly over the chilled pistachio layer. Gently swirl pan to spread without disturbing the knafeh.
  17. Decorate: Melt 2 tbsp pistachio cream in the microwave in short bursts, transfer to a piping bag with a small hole, and pipe thin lines in one direction on the ganache. Using a toothpick, drag perpendicular lines through the piped cream alternating direction to create a feathered effect.
  18. Final Chill: Refrigerate brownies for 15 minutes or until ganache is set.
  19. Slice and Serve: Lift brownies out using parchment overhang. Warm a sharp knife under hot water, dry it, and cut brownies cleanly. Repeat warming and cleaning knife between slices for neat cuts. Serve at room temperature or chilled according to preference.

Notes

  • Use room temperature eggs for better incorporation and volume when whisking.
  • Shredded kataifi must be crisped gently to avoid burning and to achieve the right texture.
  • Instant coffee enhances the chocolate flavor but can be omitted if desired.
  • For a nut-free version, omit pistachio cream and tahini and substitute with chocolate spread, although this changes flavor profile.
  • Parchment paper with overhang is essential to lift brownies out cleanly without breaking.
  • Run the knife under hot water between cuts to ensure clean, smooth brownie slices.
  • Ganache must be warm and fluid while pouring to achieve an even, shiny finish.
  • Tahini is optional and adds a subtle nutty flavor balancing pistachio sweetness.
  • Brownies taste best either room temperature or lightly chilled; warming will soften texture.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Middle Eastern Fusion

Find it online: https://recipesvibe.com/better-than-crumbl-dubai-chocolate-brownies-with-pistachio-knafeh-and-ganache-recipe/