Dubai Chocolate Brownies
A delightful blend of rich chocolate with the unique texture of kataifi and nutty tahini, these brownies are a comforting dessert that will impress family and friends.
Ingredients
Brownie Base
- 1 box chocolate brownie mix Rich and fudgy
- 1/2 cup unsalted butter Melted
Kataifi Mixture
- 1 cup kataifi Chopped into small pieces
- 1 1/4 cups pistachio cream Plus 2 tablespoons for drizzling
- 1/4 cup tahini Adds nutty flavor
Chocolate Ganache
- 1 cup milk chocolate chips For the ganache
- 1/2 cup heavy cream Heated until bubbling
Topping
- 1 cup chopped pistachios For sprinkling on top
Instructions
Preparation
- Preheat your oven to 325°F and prepare a 9-inch by 9-inch baking dish with cooking spray and parchment.
- Prepare the brownie mix according to the package instructions and transfer it to the prepared dish.
Baking
- Bake the brownies for 35 to 40 minutes until a tester comes out with a couple of moist crumbs attached.
- In a skillet over medium-low heat, melt the butter. Add the chopped kataifi and cook until golden, about 15 to 18 minutes. Remove from heat.
Mixing
- Stir in the tahini and 1 1/4 cups plus 2 tablespoons of pistachio cream into the kataifi mixture and let cool.
- Heat cream in a small pot until bubbling; pour over the chocolate chips and let sit for 2 minutes before whisking until smooth.
Assembly
- Spread the kataifi mixture over the cooled brownies, then pour the ganache over, drizzling with reserved pistachio cream. Use a toothpick to swirl through layers.
- Lift brownies out using parchment overhang, transfer to a cutting board, and cut into squares.
Notes
Be generous when swirling the ganache for a beautiful marbled effect. Ensure to melt the kataifi gently for perfect texture. Keep the brownies in an airtight container in the refrigerator for up to a week or freeze for up to three months.