Name: Dubai Chocolate Pistachio Brownies with Crumble Filling
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 150 g dark chocolate, chopped; 100 g unsalted butter; 2 large eggs; 50 g light brown sugar; 100 g granulated sugar; 1 tsp vanilla extract; 60 g all-purpose flour; 30 g unsweetened cocoa powder; ¼ tsp salt; 120 g fresh Kadayif pastry, chopped; 50 g unsalted butter (for pastry); 300 g pistachio cream; 40 ml tahini; 110 ml heavy cream; 90 g milk chocolate, chopped

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Short Description

A richly fudgy chocolate brownie base topped with buttery toasted Kadayif pastry coated in pistachio cream and tahini, then finished with a silky milk chocolate ganache—an indulgently layered dessert inspired by Dubai’s nutty, sweet traditions.

Why You’ll Love This Recipe

Dense, moist dark chocolate brownies with deep cocoa flavor
Crunchy, buttery Kadayif pastry crumble soaked in pistachio cream for a Middle Eastern twist
Smooth, creamy chocolate ganache for luxurious texture
Perfectly balanced textures and flavors—crisp, nutty, fudgy, and chocolatey

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Layer

150 g dark chocolate (≈¾ cup + 1 Tbsp), chopped
100 g unsalted butter (≈¼ cup + 3 Tbsp)
2 large eggs, room temperature
50 g light brown sugar (≈¼ cup packed)
100 g granulated sugar (≈¼ cup + 3 Tbsp)
1 tsp vanilla extract
60 g all‑purpose flour (≈¼ cup + 2 Tbsp)
30 g unsweetened cocoa powder (≈¼ cup)
¼ tsp salt

Pistachio Kadayif Filling

120 g fresh Kadayif pastry, chopped (≈2 cups + ⅓ cup)
50 g unsalted butter (≈3 Tbsp + 2 tsp)
300 g pistachio cream (≈1 cup + ¼ cup + 1½ Tbsp)
40 ml tahini (≈2½ Tbsp)

Chocolate Ganache Topping

110 ml heavy cream (≈¼ cup + 3 Tbsp)
90 g milk chocolate, chopped (≈½ cup)

Directions

Make the Brownie Base

Preheat oven to 180 °C (350 °F). Grease and line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
Melt the dark chocolate and butter together in 30-second microwave bursts, stirring until smooth. Set aside.
In a large bowl, whisk eggs with both sugars for 3–4 minutes until light, frothy, and pale. Stir in vanilla.
Mix melted chocolate-butter into the egg-sugar mixture until uniform.
Sift together flour, cocoa powder, and salt. Fold gently into batter until just combined.
Pour batter into prepared pan and bake on middle rack for 20–25 minutes, until edges are set but center is slightly underdone. A toothpick should come out with moist crumbs. Allow to cool.

Prepare the Pistachio Kadayif Filling

While brownies bake or cool, toast the chopped Kadayif pastry in a pan over low–medium heat with 50 g butter until golden brown. Cool completely.
Warm pistachio cream until pourable, then mix with cooled pastry and tahini until evenly coated.

Assemble Layers

Once brownies and pastry mixture are cooled, spread the pistachio filling evenly over the brownie layer. Smooth with a spatula.

Make and Add Ganache

Heat the cream until it begins to bubble softly. Pour over chopped milk chocolate. Stir until smooth and well combined.
Allow ganache to cool slightly, then pour over pistachio layer. Tilt the dish to spread evenly. Refrigerate for 20–30 minutes so the ganache sets.

Serve

Allow the brownie block to sit at room temperature briefly to soften slightly. Use the parchment-overhang to lift it out and slice into squares. Serve and enjoy!

Servings And Timing

Yields 9–12 rich squares, depending on cut size
Prep time: ~15 minutes (excluding cooling and toasting steps)
Brownie bake time: 20–25 minutes
Cooling and filling prep: ~30–45 minutes
Ganache setting time: ~20–30 minutes in fridge
Total time: ~1 hour (plus optional hands-off cooling time)

Variations

Salted crunch: Use salted butter or sprinkle flaky sea salt on ganache before setting.
Nut twist: Swap or mix in chopped pistachios within the filling for extra texture.
Chocolate variation: Use dark chocolate for gateau-style ganache or white chocolate for a sweeter top.
Mini versions: Bake in muffin pan for single-serve bites, adjusting bake time by a few minutes.
Flavor additions: Stir in orange zest or a few drops of rose water into the pistachio layer for aromatic nuance.

Storage/Reheating

Storage: Refrigerate covered for up to 3 days. Keep cool to maintain ganache set.
Freezing: Freeze squares in a single layer in sealed container for up to 1 month. Thaw in fridge overnight.
Serving: Bring to room temperature for a few minutes before serving for easier slicing and optimal texture.

FAQs

How can I check brownie doneness without overbaking?

Test a few minutes before the timer: a toothpick should have moist crumbs, not dry batter. The center should appear slightly soft.

Why toast the Kadayif pastry?

Toasting brings out nutty flavor and crispness, preventing sogginess when paired with cream filling.

Can I make this ahead of time?

Yes—prepare brownies, filling, and ganache the day before. Keep refrigerated until serving for clean slices.

What if I don’t have pistachio cream?

Use ground pistachios with honey or sugar to make a paste, or substitute with almond cream for a similar effect.

Is the tahini necessary?

Tahini adds depth and richness. For a sweeter profile, reduce or omit, but texture may change.

Can I skip the ganache topping?

You can omit ganache and serve the pistachio layer as a standalone topping—or drizzle melted chocolate instead.

How do I get clean slices?

Use a sharp knife warmed under hot water and wiped between cuts to produce neat edges.

Can I adjust sweetness?

Reduce sugars slightly in the brownie or use semi-sweet chocolate and less pistachio cream for less intense sweetness.

Are these suitable for nut allergies?

This recipe is nut-based. Substitute with coconut-tahini filling if avoiding nuts entirely.

Can I add decorations?

Yes—garnish with chopped pistachios, edible glitter, rose petals, or a dusting of cocoa or matcha powder.

Conclusion

These Dubai-inspired chocolate brownies layered with nutty pistachio Kadayif filling and a glossy milk chocolate ganache are a luxurious dessert treat—perfect for serving guests or treating yourself to a rich, textured indulgence.

Dubai Chocolate Pistachio Brownies with Crumble Filling

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Author: Maggie
Total Time: 1 hour
Yield: 9–12 squares
Diet: Vegetarian

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Description

Rich fudgy chocolate brownies layered with buttery toasted Kadayif pastry soaked in pistachio cream and tahini, topped with silky milk chocolate ganache—a decadent Dubai-inspired dessert.

Instructions

Preheat oven to 180 °C (350 °F). Grease and line an 8×8-inch baking dish with parchment paper.
Melt dark chocolate and butter together until smooth. Set aside.
Whisk eggs and sugars until pale and frothy; add vanilla.
Combine chocolate mixture with egg mixture.
Sift flour, cocoa, and salt; fold into batter gently.
Bake batter 20–25 minutes until edges set but center slightly soft. Cool completely.
Toast Kadayif pastry in butter over low-medium heat until golden. Cool.
Warm pistachio cream; mix with cooled pastry and tahini until combined.
Spread pistachio mixture evenly over cooled brownie base.
Heat cream until bubbling; pour over milk chocolate and stir until smooth.
Cool ganache slightly; pour over pistachio layer evenly. Refrigerate 20–30 minutes to set.
Let sit briefly at room temperature before slicing. Serve.