Imagine the rich, fudgy decadence of a classic brownie, but with a luxurious Dubai-inspired twist! These Dubai Chocolate Brownies take inspiration from the famous Dubai chocolate bar, layering deep, indulgent chocolate with a luscious pistachio filling that’s straight out of a dessert lover’s fantasy.
At the heart of this brownie is a silky pistachio filling, made using pistachio spread or pistachio butter—giving it that signature nutty, creamy flavor that makes Dubai chocolate so iconic. Each bite is an irresistible blend of velvety chocolate and smooth pistachio, finished with a slight crunch of chopped pistachios and buttery pastry for the perfect texture contrast.
For picture-perfect brownie slices, make sure to cut your bake with a warm knife—simply dip it in hot water, wipe it clean, and slice for those sharp, bakery-style edges.
This pistachio filling isn’t just for brownies! Use it to recreate the famous Dubai chocolate bar by sandwiching it between layers of rich chocolate, chilling, and slicing into elegant bars.
These brownies are more than just a dessert—they’re a taste of pure indulgence. Get ready to impress with the ultimate pistachio-filled treat!
Dubai Chocolate Brownie
Equipment
- Baking paper
- 8×8 Tin
- Electric whisk or hand whisk
- Spatula
- Bowls
- Weighing scales
- Frying pan
- Knife
Ingredients
Brownie
- 140 grams Butter Salted
- 100 grams Dark Chocolate
- 150 grams Light brown sugar
- 150 grams Caster sugar
- 60 grams Cocoa Powder
- 1 tsp Vanilla Extract
- 100 grams Plain Flour
- 2 Eggs
Pistachio Filling
- 120 grams Kanafi Pastry
- 25 grams Butter
- 225 grams Pistachio spread/butter
- 20 grams Tahini
- Big pinch Salt
Topping
- 150 grams Milk chocolate
- 150 grams Dark chocolate
- 25 grams Butter
- 25 grams Chopped Pistachios
Instructions
- Preheat oven to 200C/180C Fan and line your 8×8 Square tray.
- Melt your butter and chocolate in a bowl in the microwave in short blasts, mix until smooth.
- Add your eggs, vanilla and sugar to a bowl, whisk until light and fluffy.
- Whisk in your chocolate/butter mix.
- Fold through flour and cocoa.
- Add the mix into your prepared tin then smooth out with a spatula.
- Bake for approx 30 minutes. (Mine were perfectly gooey at 30, if you dont like them gooey cooked for longer)
- Let cool at room temperature then stick it into the fridge for about 1 hour until cold.
- Once cold we are going to make the pistachio filling.
- Slice up your pastry nice and small then fry in your butter until golden and crisp. In a separate bowl, add your pistachio spread, tahini and salt. Mix well then fold through your toasted pastry. (Warming up your pistachio spread slightly first makes mixing much easier)
- Pour your pistachio filling over your brownies. Spread out evenly then chill.
- Once your pistachio filling is cold, Melt both your chocolate and butter until smooth then pour on top. Smooth out until covered then top with chopped pistachios. Chill until set.
- Once set, cut with a warm sharp knife. Cleaning your knife between each cut. (I heat my knife in a glass of hot water)
