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Dubai Chocolate Brownie

Indulge in these luxurious brownies made with dark chocolate and a delightful pistachio filling, all wrapped in crispy shredded phyllo dough.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: International, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 3/4 cup dark chocolate, chopped Choose high-quality dark chocolate for best results.
  • 3/4 cup unsalted butter Should be at room temperature.
  • 1 cup granulated sugar
  • 2 large eggs, room temperature Make sure they are at room temperature.
  • 1/2 cup all-purpose flour Plus 1 tbsp for more structure.
  • 1 tsp baking powder
  • 2 1/2 tbsp unsweetened cocoa powder
  • 3/4 cup chopped chocolate or chocolate chips Adds pockets of chocolatey goodness.
Filling
  • 200 g shredded phyllo dough (kadayif) Can substitute with regular phyllo dough.
  • 1/2 cup pistachio cream or paste Blending unsalted roasted pistachios works too.
  • 1 tbsp tahini
  • Butter (for toasting the kadayif) Use as needed.
Ganache
  • 150 ml heavy cream
  • 200 g dark or semisweet chocolate, chopped For a richer flavor.
Toppings
  • Chopped pistachios For garnish.
  • Flaky salt (optional) For enhancing flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Line an 8×8 inch pan with parchment paper.
  2. Melt the dark chocolate and butter together in a small pot until silky smooth.
  3. In a large bowl, beat together the sugar and eggs until light and fluffy.
  4. Fold in the chocolate-butter mixture gently.
  5. Sift in the flour, cocoa powder, and baking powder, folding until combined.
  6. Add the chopped chocolate and fold gently.
Baking
  1. Pour the brownie batter into the prepared pan and bake for about 35 minutes.
  2. Cool before preparing the filling.
Filling and Ganache
  1. Toast the shredded kadayif in a pan with melted butter until golden.
  2. Mix the toasted kadayif with the pistachio cream and let it cool.
  3. Heat the cream, pour it over chopped chocolate, and stir until smooth.
  4. Spread the kadayif mixture over the cooled brownies, then pour ganache on top.
  5. Sprinkle with chopped pistachios and flaky salt.
  6. Chill until set, then cut into squares.

Notes

These brownies can be served warm or at room temperature. Pair with ice cream or whipped cream for an extra treat. Store in an airtight container for 3 to 5 days at room temperature or up to a week in the fridge.