The first time I tasted that “Dubai chocolate” flavor combo—pistachio cream, a hint of tahini, and that delicate crispy crunch—I couldn’t stop thinking about it. It’s the kind of dessert profile that feels a little luxe, a little dramatic, and completely addictive.
So when I saw Dubai-inspired chocolate brownies popping up as a trendy special, I knew exactly what I wanted: deep, fudgy brownies with a real-deal pistachio layer (the good stuff), golden crunchy kataifi, and a glossy chocolate top that sets into the most satisfying snap. These brownies are rich, textural, and stunning once sliced—like a bakery showpiece that you can absolutely make at home.
Why You’ll Love These Dubai-Inspired Brownies
- Fudgy, chewy brownie base that stays rich and chocolatey
- Silky pistachio cream + tahini for that signature Middle Eastern-inspired flavor
- Crispy kataifi crunch in every bite
- Smooth chocolate topping that makes them look (and taste) extra decadent
- Perfect for parties, gifting, or when you want a dessert that gets people talking
What Makes Them “Dubai-Inspired”
The magic is in the layered contrast:
- Kataifi (kadayif): finely shredded phyllo dough that toasts up crisp and golden
- Pistachio cream: sweet, nutty, and ultra-smooth
- Tahini: subtle earthiness that keeps the sweetness balanced
- Chocolate on chocolate: because brownies deserve a glossy finish
Chill, Slice, and Serve
- Refrigerate for at least 1 hour, or until the chocolate is firm. (You can chill up to 4 hours or overnight.)
- Lift out using the parchment overhang and slice into squares.
- For clean cuts: use a large sharp knife, make quick firm slices, and wipe the blade between cuts.
Tips for the Best Results
- Don’t overbake the brownies. Slightly underbaked is the goal for a fudgy base.
- Toast kataifi until truly crisp. That crunch is what makes the “Dubai” layer so special.
- Cool the kataifi before mixing. Warm kataifi can loosen the pistachio mixture too much.
- Warm pistachio cream briefly for drizzling. A few seconds makes it glide beautifully.
Storage
- These brownies can sit at room temperature for a few hours, but for best texture, store them tightly covered in the refrigerator for up to 5 days.
- Serve chilled for clean layers, or let sit a few minutes for a softer, fudgier bite.
Chocolate Pistachio Crunch Brownies (Dubai-Inspired)
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
Description
Easy Dubai Chocolate Brownie Recipe – These rich, fudgy brownies are taken to the next level with layers of silky pistachio cream, crispy golden kataifi, and a smooth chocolate topping. A decadent Middle Eastern twist on classic brownies that’s as stunning as it is delicious!
Ingredients
Brownies:
1/2 cup unsalted butter
2 tablespoons semi-sweet chocolate chips (good quality)
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs, at room temperature
1/2 tablespoon vanilla extract
1/2 teaspoon sea salt or kosher salt
1/2 cup unsweetened natural or Dutch-process cocoa powder
1/4 cup + 2 tablespoons all-purpose flour (sifted)
1/3 cup semi-sweet chocolate chips
Pistachio Cream/Katafi Layer:
1⅓ cups (67g) kataifi, chopped and separated
1½ tablespoons (22g) butter
¾ cup pistachio cream (210g)
1 tablespoon tahini (16g)
Pinch of salt
Chocolate Layer:
1 cup chocolate chips
6 tablespoons butter
Pistachio Drizzle:
2 tablespoons pistachio cream
Instructions
FOR THE BROWNIES:
1. Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out. Lightly spray the parchment paper with cooking spray and set aside.
2. Cut butter into pieces. In a microwave-safe bowl, combine the butter and 2 tablespoons semi-sweet chocolate chips. Melt in 30-second increments, stirring after each time until the butter and melted chocolate chips become a smooth mixture.
3. Stir in the granulated and brown sugar. Mix in the eggs one at a time, mixing well after each is added. Then stir in the vanilla extract.
4. Add the salt and cocoa powder. Stir in until almost fully incorporated, then sift in the flour and fold together. Do not overmix. Just stir until there are no more flour streaks. Gently fold in 1/3 cup of chocolate chips.
5. Spread evenly into the prepared pan.
6. Bake for 23-25 minutes, until no longer jiggly in the middle and just set. Don’t overbake. It will continue to set as it cools.
7. Remove from the oven and place on a wire rack to cool slightly.
FOR THE PISTACHIO CREAM/KATAFI LAYER:
1. While the brownies are baking, toast the Kataifi- Melt butter in a large skillet with high sides over medium heat. Add kataifi and cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.
2. In a bowl, mix pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.
3. Spread evenly on top of the brownies.
FOR THE CHOCOLATE LAYER:
1. Melt the butter and 1 cup of chocolate chips together until smooth. You can do this on the stovetop over medium heat, stirring often, or in the microwave in short 20-second bursts, stirring each time.
2. Once melted, pour the chocolate over the pistachio/katafi layer and spread it out evenly with a knife or spatula. For the Pistachio Cream Drizzle, use a squeeze bottle or a small storage bag with a corner cut to add the pistachio lines. If the cream feels too thick to drizzle easily, warm it in the microwave for just 10–14 seconds.
Chill the brownies (in the fridge for at least 1 hour, or until the chocolate is firm. They can stay chilled up to 4 hours or even overnight.)
3. Once the brownies are chilled and the chocolate is set, take them out of the fridge and slice them into squares. For the cleanest cuts, use a large, sharp knife, making quick, firm cuts and wiping the blade with a paper towel after each slice. The brownies will keep at room temperature for a few hours, but for the best freshness, store them tightly covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Additional Time: 1 hour
- Cook Time: 25 minutes