Dubai Chocolate
That pistachio-and-crunch chocolate everyone's making — Dubai Chocolate Brownies, Viral Dubai Chocolate, cheesecake, dipped strawberries — for weekend treats.
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Dubai Chocolate Brownies
A rich and decadent chocolate brownie topped with pistachio butter and a chocolate glaze, inspired by flavors from Dubai.
Ingredients
- 1 box brownie mix
- 4 tbsp butter
- 2 cups kadayif
- about 1/2 jar pistachio butter
- 1-2 tbsp tahini
- 1 bag semi-sweet chocolate chips
- 2 tbsp milk
Instructions
- 1Prepare the brownies according to the box instructions and bake in a 9x9 inch dish.
- 2In a pan, melt the butter, then add the kadayif. Brown it and transfer to a bowl.
- 3Add pistachio butter and tahini to the kadayif, mix well.
- 4Spread the pistachio mixture over the baked brownies.
- 5For the chocolate topping, microwave the chocolate chips with milk in 30-second intervals, stirring until smooth.
- 6Spread the melted chocolate over the pistachio layer on the brownies.
- 7Decorate with additional pistachio butter using a piping bag or small spoon.
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Open in Pepper →Toasted Pastry And Pistachio Cream Together
The whole point is the crunch. You toast shredded phyllo in butter until it's the color of a graham cracker, stir it into pistachio cream, and suddenly a plain bar of chocolate has something going on inside it.
Cooks on Pepper reach for these when the kids have seen it online a hundred times and want to try it at home, or when they need one showy dessert to carry to a birthday or a holiday table.
Every recipe here uses that same filling in a different shape: Dubai Chocolate Brownies over a box mix, the Viral Dubai Chocolate bars with melted milk chocolate, a Dubai Chocolate Cheesecake with a spoonful of tahini, and Dubai Chocolate Strawberries for the easy version.
Quick Tips
- 1
Toast the kataifi slowly
Chop the shredded phyllo short, then stir it in butter over medium-low for 8 to 10 minutes until it's evenly golden. Pale strands go soggy in the chocolate.
- 2
Cool it before mixing
Let the toasted pastry sit 10 minutes off the heat before stirring in pistachio cream, or the warmth softens everything and you lose the snap.
- 3
Melt chocolate low and slow
Microwave in 20-second bursts, stirring between each, and stop while a few lumps remain — the residual heat finishes it without seizing.
- 4
Chill bars until firm
Give molded or panned bars at least 30 minutes in the fridge before cutting, and wipe the knife between slices for clean edges.
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