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Dubai chocolate desserts have taken over the internet, and these Dubai Chocolate Brownies are my fudgy brownie twist inspired by the viral pistachio kunafa chocolate bars, and even the popular Crumbl Cookies Dubai Chocolate Brownie flavor.
This recipe layers a rich crackly-top brownie base with a crispy pistachio kataifi filling and a glossy chocolate topping for the perfect balance of crunchy, creamy, and fudgy textures. If you love the viral Dubai chocolate bars, this homemade version is even better because the brownie base adds an extra indulgent layer.
This week, if you want to recreate a Crumbl chocolate-covered Dubai chocolate brownie, simply add sliced strawberries over the melted chocolate topping before it sets, then drizzle pistachio cream over the top for a bakery-style finish.
I tested multiple versions of this recipe to balance the fudgy brownie base with a crisp kataifi layer that stays crunchy even after topping with chocolate.
Table of Contents
- Not a pistachio fan?
- Why Dubai Chocolate Desserts Are Trending
- Ingredients for this viral Dubai Chocolate Brownies Recipe
- How to make these fudgy brownies with Dubai chocolate pistachio filling
- Tips and Tricks for the best results
- Why You’ll Love These Dubai Chocolate Brownies
- Frequently asked questions – FAQ
- This Week’s Bakery-Style Variation
- Viral Dubai Chocolate Brownies Recipe
Not a pistachio fan?
You can substitute the pistachio cream with hazelnut or almond spread at a 1:1 ratio and still achieve the same layered texture.
Why Dubai Chocolate Desserts Are Trending
- Inspired by the viral pistachio kunafa chocolate bars
- Combines crispy kataifi, pistachio cream, and chocolate
- Bakery-style layered textures everyone loves
Ingredients for this viral Dubai Chocolate Brownies Recipe
Here are the ingredients you will need to make this brownie form of a Dubai pistachio chocolate bar. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Unsalted Butter: adds moisture to the brownies and coats the kataifi dough for browning.
- Neutral Oil: helps the brownies stay tender and fudgy.
- Dark Chocolate Bar: brings deep and bittersweet flavor to the batter.
- Dutch Process Cocoa Powder: intensifies the chocolate flavor and gives the brownies a darker color.
- Large Eggs: help bind the ingredients together for a chewy texture.
- Granulated Sugar and Powdered Sugar: sweeten the batter.
- Vanilla Extract: enhances the chocolate flavor.
- All-purpose Flour and Cornstarch: give the brownies just enough structure without compromising the fudgy interior.
- Salt: balances the sweetness and enhances all the flavors.
- Instant Espresso Powder: deepens the chocolate flavor even further.
- Semi-sweet Chocolate Chips or Chunks: melt into extra pockets of chocolate.
- Kataifi Phyllo Dough: adds a crisp golden filling.
- Creamy Pistachio Butter: is what gives these brownies the iconic Dubai chocolate bar taste.
- Tahini: adds a complex nutty flavor and slight bitterness that balances the sweetness of the brownies.
- Coconut Oil: mixes with chocolate at the end to make the final layer.
You can also check out my Dubai chocolate must haves here!
How to make these fudgy brownies with Dubai chocolate pistachio filling
This is how you can make these pistachio chocolate brownies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
Make the Brownies
- Preheat your oven and line an 8×8-inch metal baking dish with parchment paper, leaving some overhang on the sides. Set it aside.
- In a heat-proof bowl, combine the butter, chopped dark chocolate bar, and oil. Gently melt the mixture either in the microwave using a short burst of 10-20 seconds and stirring between each, or over a double boiler. Once melted and smooth, whisk in the cocoa powder and espresso powder until fully combined. Set aside to cool slightly.
- In a separate large mixing bowl, beat the eggs, egg yolk, granulated sugar, powdered sugar, and vanilla extract together on high speed. The mixture should become thick, pale, and fall in ribbons.
- With the stand mixer or hand mixer on low, gradually stream in the warm (but not hot) melted chocolate mixture, mixing just until combined.
- Sift together the flour, cornstarch, and salt, then gently fold the dry ingredients into the batter using a rubber spatula just until the streaks of flour disappear.
- Pour the chocolatey mixture into your prepared pan and spread it into an even layer. Give the pan a gentle tap on the counter to release any air bubbles. Bake in the preheated oven until a toothpick inserted near the center comes out with a few moist crumbs but not raw.
- Let the chocolate brownies cool in the pan to room temperature for 30 minutes or so before adding in the kataifi topping and the melted chocolate layer.
Kataifi Filling and Chocolate Topping
- While the brownies cool, toast the kataifi pastry in melted butter in a large skillet over medium heat until golden brown and crisp.
- Stir in pistachio cream and tahini until the filling ingredients are cohesive and spreadable.
- Once the brownies are slightly cooled, gently spread the pistachio kataifi filling over the top of the brownie layer, pressing it evenly my laying a piece of parchment paper on top and gently pressing with your hand.
- Melt the semi-sweet chocolate with coconut oil (microwave or double boiler), then spread this glossy mixture over the kataifi layer.
- Drizzle with melted pistachio butter to create beautiful visual swirls.
- Let everything set completely before slicing into individual pieces.
Since you are here and love brownie and pistachio recipes, check out this Starbucks Pistachio Syrup for Coffee, these Pistachio Pudding Cookies, this Starbucks Pistachio Frappuccino Copycat Recipe, these Fudgy White Chocolate Brownies, or these Cream Cheese Cheesecake Brownies.
Tips and Tricks for the best results
- Pull your eggs and any other cold ingredients out early so that they come to room temperature before mixing in.
- Make sure you beat the egg-sugar mixture thoroughly until you achieve the right consistency. This step is key for achieving that shiny, crackly brownie top.
- Use a kitchen scale instead of measuring cups to weigh your ingredients for better accuracy.
- Pass your dry ingredients through a fine-mesh sieve first to avoid any clumps in the brownie mixture.
Why You’ll Love These Dubai Chocolate Brownies
- Inspired by the viral Dubai chocolate bars
- Layers of fudgy brownie, crispy kataifi, and pistachio cream
- Bakery-style dessert perfect for parties and gifting
Frequently asked questions – FAQ
Yes you can. The only difference is that regular cocoa powder has a higher natural acidity which adds a slightly more bitter, sharp flavor. While Dutch-processed cocoa powder is alkalized so it removes the acidity and has a smoother flavor, which I personally prefer for this recipe. But you can use either one for this Dubai brownie recipe.
Vegetable oil or grapeseed oil are both great options because of their non-existent flavor. You could also use canola oil or peanut oil as well.
Yes, you can! Yes! The layers actually set better over time. Make them a day ahead and store it either in the fridge or at room temperature for a soft melt in your mouth brownie feel.
For easy storage, simply place your pistachio kunafa brownies in an airtight container. They should last for up to 3-4 days at room temp or for up to a week in the fridge. If you want to freeze them, wrap them in cling film or plastic wrap first before putting them in the container to help keep out freezer burn. They are best enjoyed at room temperature so you get that soft chewy brownie bite.
You can find them at any Middle Eastern grocery store or most International markets. If you don’t have one located near you, you can always find it online on Amazon.
If you simply aren’t able to get any, you can make some yourself by using sheets of regular phyllo dough and pulsing them in a food processor. Blend until the sheets turn into smaller pieces. The texture won’t be identical to chopped kataifi, but it will be as close as you can get.
Sure! I only recommended dark and semi-sweet so that it balances the sweetness of the other ingredients. But if you want this recipe to be sweeter or want to change the flavor, you can use milk chocolate in place of the dark chocolate or semi-sweet. Or you can swap out the outer chocolate shell for melted white chocolate.
This Week’s Bakery-Style Variation
To recreate the Crumbl strawberry chocolate-covered Dubai chocolate brownies trending in bakeries this week, top the melted chocolate layer with thinly sliced strawberries before it sets, then drizzle with pistachio cream for a beautiful bakery-style finish.
Viral Dubai Chocolate Brownies Recipe
Ingredients
- ½ cup unsalted butter
- 3 tbsp neutral oil vegetable or grapeseed
- 4 oz 70% dark chocolate, chopped
- 2/3 cup Dutch process cocoa powder
- 2 large eggs room temp
- 1 egg yolk
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1½ tsp vanilla extract
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp kosher salt
- 1 tsp instant espresso powder
Pistachio filling
- 200 g kadaifi/kataifi (shredded phyllo dough) about 3 cups
- 3 tbsp butter salted or unsalted
- 2/3 cup pistachio cream extra for drizzling on top
- 3 tbsp tahini
Chocolate topping
- 1 & 1/2 cup semi sweet chocolate chips or chunks
- 2 tbsp coconut oil
Instructions
- Preheat to 350°F. then line an 8×8-inch metal pan with parchment and set aside.
- In a heatproof bowl, combine butter, chopped chocolate, and oil. Melt gently (microwave in 30 sec bursts or over a double boiler), then stir in cocoa powder and the espresso powder until smooth. Let it cool slightly.½ cup unsalted butter, 3 tbsp neutral oil, 4 oz 70% dark chocolate, chopped, 2/3 cup Dutch process cocoa powder, 1 tsp instant espresso powder
- In a large bowl, beat eggs, yolk, granulated sugar, powdered sugar, and vanilla on high speed for 3-6 minutes until thick, pale, and ribbon-y. This is where that shiny crackle top is born!2 large eggs, 1 egg yolk, 1 cup granulated sugar, ½ cup powdered sugar, 1½ tsp vanilla extract
- With the mixer on low, slowly pour in the slightly cooled chocolate-butter mixture.
- Sift the dry ingredients into the brownie batter mixture. Gently fold into the batter with a spatula.½ cup all-purpose flour, 1 tbsp cornstarch, ½ tsp kosher salt
- Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter. Bake 25 minutes, or until a toothpick comes out with moist crumbs
- Let cool in pan for a little bit before adding the toppings.
Kataifi Filling and Chocolate Topping
- While the brownies cool, toast the kataifi pastry in melted butter in a large skillet over medium heat until golden brown and crisp.200 g kadaifi/kataifi (shredded phyllo dough), 3 tbsp butter
- Stir in pistachio cream and tahini until the filling ingredients are well coated and spreadable.2/3 cup pistachio cream, 3 tbsp tahini
- Once the brownies are slightly cooled, gently spread the pistachio kataifi filling over the top of the brownie layer, pressing it evenly by laying a piece of parchment paper on top and gently pressing with your hand.
- Melt the semi-sweet chocolate with coconut oil (microwave or double boiler), then spread this glossy mixture over the kataifi layer.1 & 1/2 cup semi sweet chocolate chips, 2 tbsp coconut oil
- Drizzle with melted pistachio butter to create beautiful visual swirls. Allow everything set completely before slicing into individual pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
