Dubai-Style Chocolate and Pistachio Brownies
On social media, Dubai chocolate, which combines chocolate with pistachio cream and kataifi dough (a phyllo dough in thin filaments that becomes crispy once cooked), is going viral. We were inspired by this unique confectionery to make brownies. With a layer of brownie that’s both rich and fudgy and a layer of crunchy pistachios, this […]
Ingredients
- 6 oz (170 g) 70% dark chocolate, coarsely chopped
- 3/4 cup (170 g) unsalted butter, cubed
- 2 eggs
- 3/4 cup (160 g) sugar
- 1/4 tsp salt
- 1/2 cup (75 g) unbleached all-purpose flour
- 3 oz (85 g) frozen kataifi dough, thawed, torn into small pieces (see note)
- 2 tbsp unsalted butter, melted
- 1 pinch salt
- 3/4 cup (180 ml) pistachio cream (see note)
- 3 oz (85 g) 70% dark chocolate
- 1 tsp unsalted butter
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides. Line a baking sheet with a silicone mat or parchment paper.
- In a bowl placed over a pot of simmering water or in the microwave oven, melt the chocolate with the butter. Mix well and let cool.
- In another bowl, whisk together the eggs, sugar and salt until smooth. Add the chocolate mixture, then the flour. Stir to combine. Spread the batter out in the prepared pan.
- Bake for 23 to 25 minutes or until a toothpick inserted in the centre of the brownie comes out with a few crumbs attached and not completely clean. Let cool in the pan for 2 hours
On social media, Dubai chocolate, which combines chocolate with pistachio cream and kataifi dough (a phyllo dough in thin filaments that becomes crispy once cooked), is going viral. We were inspired by this unique confectionery to make brownies. With a layer of brownie that’s both rich and fudgy and a layer of crunchy pistachios, this indulgent recipe hits all the right notes.