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Viral Dubai Pistachio Chocolate Brownies Recipe

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3.8 from 55 reviews

These Viral Dubai Pistachio Chocolate Brownies are luxuriously rich, fudgy, and chewy with a delightful crunchy kataifi and pistachio topping. They feature layers of dark and milk chocolate, pistachios, and a unique kataifi pastry spread mixed with pistachio creme and tahini. Perfectly balanced in flavour and texture, these brownies can be served on their own or with cream or vanilla ice cream for an indulgent treat.

  • Total Time: 3 hours (includes 2 hours chilling time)
  • Yield: 16 servings

Ingredients

Brownie

  • 50 g Pistachios (optional)
  • 225 g Butter
  • 200 g Dark Chocolate 60 - 70 %, roughly chopped
  • 2 tablespoons Cocoa Powder
  • 1 teaspoon Vanilla Bean Paste or Vanilla Essence/Extract
  • 75 g Light Brown Sugar
  • 150 g Caster Sugar
  • 3 Eggs
  • 100 g Plain Flour
  • Pinch of Salt
  • 150 g Milk Chocolate, chopped or chocolate chunks or chocolate chips

Kataifi Spread

  • 2-3 tablespoons Butter
  • 150 g Kataifi Pastry shredded
  • 1 ½ tablespoons Tahini Paste
  • 8 tablespoons Pistachio Creme (melted if solid)

Chocolate Pistachio Topping

  • 200 g Milk or Dark Chocolate, chopped
  • 3 tablespoons Pistachio Creme (melted)

Instructions

  1. Preheat Oven and Toast Pistachios: Preheat your oven to Gas Mark 4/ 180°C (160°C fan). Scatter pistachios on a baking tray lined with parchment paper and bake for 15 minutes until fragrant. Remove and chop roughly; set aside.
  2. Prepare Baking Pan: Line a 9-inch square baking pan with parchment paper, ensuring some overhang for easy removal later.
  3. Melt Chocolate Mixture: In a large heatproof bowl, melt the butter, dark chocolate, and cocoa powder together over a double boiler on medium-low heat. Ensure the bowl does not touch the simmering water. Once melted, remove from heat and allow to cool slightly.
  4. Beat Eggs and Sugars: Using an electric or stand mixer on high speed, beat the eggs, vanilla bean paste, light brown sugar, and caster sugar until pale, voluminous, and doubled in size, about 5 minutes. The mixture should fall in a ribbon from the beaters and slowly merge back.
  5. Combine Chocolate with Egg Mixture: Slowly fold the cooled chocolate mixture into the egg batter using a rubber spatula or mix on very low speed if using a stand mixer.
  6. Add Dry Ingredients and Mix-ins: Sift the plain flour and salt into the mixture and gently fold it in to retain volume. Then fold in the chopped milk chocolate and toasted pistachios carefully using a wooden spoon or spatula.
  7. Bake Brownie Batter: Pour the brownie mixture into the prepared pan and spread evenly. Bake in the preheated oven for 25-30 minutes. Remove and allow to cool completely in the pan.
  8. Make Kataifi Pistachio Spread: While the brownies are baking, chop the kataifi pastry into smaller pieces, or blitz it in a blender. Melt butter in a pan over medium heat and cook the kataifi pastry until golden brown, about 7-8 minutes, stirring frequently. Stir in the tahini paste and pistachio creme until well combined. Remove from heat and set aside to cool.
  9. Assemble Kataifi Layer: Once the brownie base has cooled, evenly spread the kataifi pistachio mixture over the top of the brownies.
  10. Prepare Chocolate Topping: Melt the 200 g of chocolate in the microwave in 30-second bursts until fully melted and smooth. Spread the melted chocolate evenly over the kataifi layer.
  11. Decorate and Chill: Optionally, pipe or spoon lines of pistachio creme on top of the chocolate and use a cocktail stick to create a feathered design. Let the brownies cool completely, then refrigerate for 1-2 hours to set.
  12. Serve: Once set, lift the brownies from the pan using the parchment overhang and cut into 16 squares. Serve as is, or with heavy cream or vanilla ice cream.

Notes

  • Allow the brownies to fully cool before refrigerating to set properly; chilling improves texture and flavor.
  • Use parchment paper with overhang to easily lift brownies from the pan and maintain clean edges; secure edges with clips to keep paper straight.
  • Do not over-bake the brownies; they continue to set after removal from oven and should remain fudgy inside.
  • Beat eggs and sugars thoroughly until pale and doubled in volume to achieve a light, airy texture.
  • Pistachio creme is a key ingredient for authentic flavor; it is different from paste and is often found in specialty stores or online.
  • Variations include adding 2 teaspoons instant coffee to intensify chocolate flavor or a pinch of ground cardamom for a spicy note.
  • Brownies store well in an airtight container at room temperature for up to 7 days or in the fridge if warm.
  • Freeze brownies in airtight containers or wrapped tightly for up to 3 months; defrost at room temperature 2-3 hours before serving.
  • For a shell-like glossy chocolate topping, add coconut oil to melted chocolate, though this may alter flavor slightly.
  • Serve brownies warm with vanilla ice cream or alongside a hot beverage for a decadent dessert experience.
  • Author: Amelia
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Baking/Dessert
  • Method: Baking
  • Cuisine: Fusion/Dessert

Find it online: https://recipesvibe.com/viral-dubai-pistachio-chocolate-brownies-recipe/