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Desserts

Dubai Chocolate Brownies

TIME

1 h 30 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

665 kcal

CARBS

63 g

PROTEIN

8 g

FAT

40 g

Z Dubai Chocolate Brownies

About this recipe

Apple pie has a long history in England: a medieval English cookbook compiled around 1390 includes an early apple-pie recipe. This small-batch version brings that old tradition to the American table with a flaky double crust and warmly spiced filling.

WHY YOU’LL LOVE IT

Rich, fudgy brownies meet a crisp, nutty pistachio-kataifi center. A little tahini balances the sweet filling with a gentle savory note. The four-serving batch is just right for sharing a decadent dessert.

Ingredients

  • 4 tbsp unsalted butter (57 g), plus extra for greasing
  • 3/8 cup semisweet chocolate chips or chopped chocolate (64 g)
  • 3/8 cup granulated sugar (75 g)
  • 2 tbsp packed brown sugar (27 g)
  • 1 large egg
  • 1 tsp vanilla extract (5 ml)
  • 1/3 cup all-purpose flour (40 g)
  • 1 1/2 tsp unsweetened cocoa powder (3 g)
  • 1/4 tsp fine salt (1.5 g)
  • 5/8 cup kataifi pastry, chopped (32 g)
  • 1 1/2 tbsp unsalted butter (21 g)
  • 1/3 cup sweetened pistachio cream (85 g)
  • 1 tbsp tahini (15 g)
  • 1/4 cup confectioners’ sugar (29 g)
  • 1/4 cup semisweet chocolate chips or chopped chocolate (43 g)
  • 2 tbsp plus 2 tsp heavy cream (37 ml)
  • 1 tbsp finely chopped pistachios, for topping (7 g), optional

Preparation

  1. Heat the oven to 350°F (175°C). Lightly grease an 8 × 4-inch loaf pan and line it with parchment paper, leaving an overhang to lift out the brownies.
  2. Melt the brownie butter and 3/8 cup chocolate together in a heatproof bowl over barely simmering water, or microwave in 20-second intervals, stirring until smooth.
  3. Whisk both sugars into the melted chocolate. Whisk in the egg and vanilla until glossy.
  4. Fold in the flour, cocoa powder, and salt just until no dry streaks remain. Spread the batter evenly in the pan.
  5. Bake for 24–28 minutes, until the edges are set and a tester inserted in the center comes out with moist crumbs. Cool in the pan while preparing the filling.
  6. Toast the chopped kataifi in a dry skillet over medium-low heat, stirring often, until crisp and golden, about 8–12 minutes. Transfer to a bowl and let cool slightly.
  7. Melt the 1 1/2 tablespoons butter. Stir it into the kataifi with the pistachio cream, tahini, and confectioners’ sugar.
  8. Spread the pistachio-kataifi filling evenly over the cooled brownie layer.
  9. Heat the heavy cream until steaming. Pour it over the remaining chocolate, let stand for 2 minutes, then stir until smooth. Spread the ganache over the filling and add chopped pistachios, if using.
  10. Refrigerate until the ganache is set, about 30–45 minutes. Lift from the pan and cut into 8 small squares; serve 2 squares per portion.

Tips:

  • Chop the kataifi into short strands before toasting so it mixes evenly into the filling.
  • Stir the kataifi frequently and lower the heat if it browns too quickly.
  • Let the brownies cool before adding the filling to keep the layers distinct.

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