The Viral Dubai Chocolate Brownies
Fudgy brownies topped with crispy, butter-toasted kataifi and creamy pistachio, sealed with a glossy milk chocolate glaze. This viral Dubai-inspired dessert combines rich chocolate, nutty sweetness, and irresistible crunch for a showstopping treat.
- Prep Time: 45 minutes
- Cook Time: 20-22 minutes
- Total Time: 3 hours
- Yield: 16 servings
- Category: Dessert
- Cuisine: American, Middle Eastern
Ingredients
Brownie Layer:
8 tablespoons (113g) unsalted butter
1 cup (6oz) semisweet chocolate, chopped
2 tablespoons olive oil or neutral oil
1/3 cup (40g) powdered sugar
3/4 cup + 2 tablespoons (168g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup (35g) Dutch-process cocoa powder
1/2 cup (60g) all-purpose flour
1/2 teaspoon salt
Dubai Chocolate Topping:
2 1/2 cups (80g) dried kataifi shredded phyllo dough
2 tablespoons (28g) unsalted butter
3/4 cup + 2 tablespoons (245g) pistachio cream (NOT paste or butter)
1 cup (6oz) milk chocolate, chopped or chips
1 tablespoon olive oil or neutral oil
Instructions
1. Preheat oven to 350°F (177°C). Line a 9×9 pan with parchment paper.
2. Melt butter and semisweet chocolate in a nonstick pot over low heat, stirring constantly. Remove from heat and stir in the 2 tablespoons of oil. Set aside to cool slightly.
3. In a large bowl, whisk eggs, powdered sugar, and granulated sugar for 1–2 minutes until foamy and thickened. Whisk in vanilla.
4. Pour the slightly cooled chocolate mixture into the egg mixture and whisk until smooth and combined.
5. Using a spatula, fold in cocoa powder until incorporated, then gently fold in flour and salt until just combined—do not overmix.
6. Pour batter into the prepared pan and spread evenly. Bake for 20–22 minutes until a thin crust forms and the center barely jiggles.
7. Let cool at room temperature for 1 hour, then transfer to the fridge to chill completely (about 1 hour).
8. In a clean pot over low-medium heat, melt 2 tablespoons butter. Add kataifi and toast 5–10 minutes until golden, stirring constantly. Remove from heat and cool 5 minutes.
9. Mix toasted kataifi with pistachio cream until evenly coated. Spread mixture evenly across cooled brownie base. Refrigerate again.
10. Melt milk chocolate in 15–20 second microwave intervals, stirring between each until smooth. Stir in 1 tablespoon oil until glossy.
11. Pour and spread chocolate glaze evenly over the kataifi layer. Allow to set fully before slicing and serving.
Notes
Pistachio cream is not the same as pistachio butter or paste—it’s a sweet spread similar to Nutella.
Use high-quality chocolate for best flavor and texture.
Ensure brownies are fully chilled before slicing for clean cuts.
Store covered in the refrigerator for up to 5 days or freeze up to 1 month.