Dubai Chocolate Brownies
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A Note from Feedfeed
Rich, decadent, and infused with Middle Eastern flair—these dubai chocolate brownies are anything but ordinary. This elevated dessert layers a fudgy brownie base with crunchy pistachio-studded shredded fillo dough and finishes with a silky ganache that ties it all together. Perfect for when you want to impress or simply treat yourself to something indulgent and globally inspired.
Recipe Description
These Dubai Chocolate Brownies are a luxurious twist on a classic treat. The base is a gooey, deeply chocolaty brownie made with both granulated and brown sugar for a chewy-meets-fudgy texture. On top, you'll find a crisp layer of golden shredded fillo dough swirled with creamy pistachio butter—a nod to Middle Eastern flavors and textures. Finally, it’s all crowned with a thick layer of luscious ganache made from a blend of dark and milk chocolate. Each bite delivers richness, crunch, and a nutty depth that will transport your tastebuds straight to Dubai.
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
Salted Butter: Used throughout the recipe to balance the sweetness and bring out the chocolate and pistachio flavors. If using unsalted butter, add a pinch of salt wherever it's called for.
Granulated + Brown Sugar: The combination creates a chewy texture and a rich caramel note in the brownies.
Vanilla Bean Paste: Adds an intense, aromatic vanilla flavor that pairs beautifully with chocolate. You can substitute with pure vanilla extract if needed.
Cocoa Powder: Use unsweetened cocoa powder for deep, bittersweet flavor. Dutch-processed or natural both work.
Shredded Fillo Dough (Kataifi): Provides a crisp, flaky texture that contrasts beautifully with the soft brownie base. Toasting it in butter adds flavor and crunch.
Pistachio Butter: Brings creaminess and a luxurious nutty element to the fillo topping. Be sure to stir well before using, as natural pistachio butter may separate.
Heavy Whipping Cream: Essential for a smooth, glossy ganache. Don’t substitute with lower-fat milk or cream alternatives.
Dark + Milk Chocolate: The blend of the two chocolates creates a balanced ganache—intense but mellow. Feel free to adjust based on your chocolate preference.
FAQs
Can I use unsalted butter instead of salted?
Yes! Just add an extra pinch of salt to each section where butter is used. Salted butter enhances flavor here, but you can easily adjust.
What is shredded fillo dough and where do I find it?
Shredded fillo dough (also called kataifi) is a finely shredded version of traditional phyllo pastry. Look for it in the freezer section of Middle Eastern, Mediterranean, or specialty grocery stores.
Can I use regular pistachios instead of pistachio butter?
Pistachio butter gives a smooth, creamy texture that binds the fillo topping together. If you only have whole pistachios, blend them into a paste with a bit of oil until creamy—or use a different nut butter if you’re in a pinch.
Do the brownies need to be refrigerated after adding the ganache?
Yes. The fridge helps the ganache firm up and also keeps the fillo layer crisp. Store leftovers in the fridge, covered, for up to 5 days.
Can I make this ahead of time?
Absolutely. These brownies are even better after resting overnight in the fridge. The flavors deepen and the layers hold together beautifully.
Recipe Card
ingredients
Brownies
- 1/2 cup salted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
ingredients
Pistachio Fillo Filling
- 3 tablespoons salted butter, melted
- 3 1/2 ounces dried shredded fillo dough
- 1/2 cup pistachio butter
ingredients
Ganache
- 1/2 cup heavy whipping cream
- 1 tablespoon salted butter
- 4 ounces dark chocolate
- 4 ounces milk chocolate
Method
Step 1
Line an 8x8 pan with parchment paper and set aside. Preheat oven to 350°F.
Step 2
In a large microwave safe bowl melt butter. Add sugars and mix until combined. Mix in the eggs and then the vanilla bean paste.
Step 3
Mix in the cocoa powder and flour just until combined.
Step 4
Pour brownie mixture into prepared pan and bake for 26-28min or until toothpick comes out clean. Remove from the oven and allow to fully cool.
Step 5
In a medium skillet melt the 3tbsp butter, add shredded fillo dough and stir until golden brown. Remove from heat and add the pistachio butter. Mix until fully combined. Spread out over the cooled brownies.
Step 6
Place chopped chocolate in a heat proof bowl. Pour heavy cream and butter into a small saucepan and heat until simmering and butter is melted . Removed from heat and pour over chocolate. Allow to sit for a couple minutes then stir until chocolate is melted and ganache has formed.
Step 7
Pour the ganache over the fillo dough and drizzle a little pistachio butter on top. Place in the fridge for 1-2 hours to allow the ganache to set.