Dubai Chocolate Brownies
🟡 Difficulty Level: Intermediate
⏱️ Cooking Time: 25 minutes prep + 22 minutes bake + 1 hour chill = 1 hr 47 mins total
🍽️ Servings: 9 squares
🔥 Calories (approx): 420 kcal per serving
A luxurious twist on the classic brownie, this Dubai Chocolate Brownie combines a rich, fudgy chocolate base with a creamy pistachio kunafa layer and a silky milk chocolate ganache topping. Perfect for when you want a dessert that looks and tastes like it came straight out of a fine patisserie.
🧂 Ingredients
🟤 Brownie Base
- 180g caster sugar
- 2 eggs
- 113g unsalted butter (for browning)
- 170g chopped chocolate
- 80g plain flour
- 3 tbsp cocoa powder
- ½ tsp salt
💚 Kunafa Filling
- 260g kunafa pastry (finely chopped)
- 2 tbsp unsalted butter (for toasting kunafa)
- 320g pistachio cream
🍫 Chocolate Ganache
- 120g double cream
- 100g milk chocolate (chopped)
🍽️ Equipment Used
- Whisk :
- Saucepan :
- Spatula :
- Microwave-safe bowl :
- Baking pan (8×8 inch recommended) :
- Parchment paper :
👩🍳 Step by Step Instructions
- Preheat oven to 170°C and line a baking pan with parchment paper.
- Brown the butter: Melt 113g unsalted butter in a saucepan until golden and nutty; set aside.
- Melt chocolate: Microwave the chopped chocolate in short bursts until smooth. Stir in the browned butter and let cool slightly.
- Whisk sugar and eggs together until light and fluffy.
- Combine: Add the chocolate-butter mixture to the egg-sugar mixture and whisk until smooth.
- Fold in dry ingredients: Add flour, cocoa powder, and salt; mix until just combined.
- Bake: Pour batter into the pan, smooth the top, and bake for 22 minutes. Let cool completely.
- Prepare kunafa layer: In a pan over medium heat, melt 2 tbsp butter and toast chopped kunafa pastry until golden.
- Mix kunafa filling: Combine the toasted kunafa with pistachio cream and spread evenly over the cooled brownie. Refrigerate for 30 minutes.
- Make ganache: Heat cream and chocolate in the microwave in short bursts until melted and glossy.
- Assemble: Pour ganache over the pistachio-kunafa layer, spread evenly, and refrigerate for at least 1 hour (ideally overnight) before slicing.
🍽️ Serving Suggestion
Serve chilled or slightly room temperature for a fudgy texture. Garnish with crushed pistachios or edible gold dust for a luxury Dubai-style touch.
💬 FAQ
Q: Can I use dark chocolate instead of milk chocolate for the ganache?
A: Absolutely! It will create a richer, less sweet finish.
Q: What can I use instead of pistachio cream?
A: You can substitute it with Nutella, almond cream, or white chocolate spread for a different flavor profile.
Q: How long can I store it?
A: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
⚠️ Common Mistakes to Avoid
🚫 Overbaking the brownie: The base should be slightly underbaked for a fudgy texture.
🚫 Skipping the cooling step: Adding the kunafa or ganache before the brownie cools can cause layers to separate.
🚫 Overmixing the batter: This can make the brownie dry and cakey instead of moist and dense.
🚫 Using cold cream for ganache: Always use warm cream to ensure a smooth and glossy ganache.
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