Homemade Dubai Chocolate Brownies

I’d never heard of Dubai chocolate until my teenage daughter came home raving about some viral TikTok dessert. Apparently, it’s this fancy chocolate bar filled with crispy kadayif and pistachio cream that’s been taking social media by storm.

When she begged me to try making it into brownies, I’ll admit I was skeptical. But after one bite of these rich, fudgy brownies topped with that signature crunchy, nutty mixture, I understood the hype. They’re like regular brownies got a serious upgrade with textures and flavors I never would have thought to combine.

What Kind of Kataifi Should I Use?

Kataifi is a shredded phyllo dough that looks like thin, delicate noodles and is the key to getting that signature crunchy texture in Dubai chocolate brownies. You can find it in the freezer section of Middle Eastern grocery stores, and sometimes in the international aisle of larger supermarkets. Fresh kataifi works best, but frozen is perfectly fine too – just make sure to thaw it completely and separate the strands gently with your fingers before chopping. When you’re chopping it into pieces, don’t worry about making them perfectly uniform since the rustic, shredded look is part of the appeal. If you can’t find kataifi locally, you can often order it online, and it keeps well in the freezer for future baking projects.

Options for Substitutions

While these brownies have some unique ingredients, here are some swaps you can make if needed:

• Kataifi: This shredded phyllo pastry can be tricky to find, but you can substitute it with crushed phyllo sheets, shredded wheat cereal (like unfrosted mini wheats), or even toasted angel hair pasta broken into small pieces. The texture won’t be exactly the same, but you’ll still get that nice crunch.
• Pistachio cream: If you can’t find pistachio cream, make your own by blending 1 cup shelled pistachios with 2-3 tablespoons neutral oil and a pinch of salt until smooth. You can also use Nutella or almond butter, though the flavor will be different.
• Tahini: Swap tahini with almond butter, peanut butter, or sunflower seed butter. Each will give a slightly different nutty flavor, but they’ll all work well with the chocolate.
• Milk chocolate chips: Dark chocolate chips or chopped chocolate bars work just fine. You can also use white chocolate if you prefer, though it will change the overall flavor profile.
• Brownie mix: Any brand of brownie mix will work here – just follow the package directions. You can even make brownies from scratch if you prefer homemade.

Watch Out for These Mistakes While Baking

The biggest mistake when making Dubai chocolate brownies is rushing the kataifi preparation – if you don’t toast it long enough in the butter, it won’t get that signature crispy texture and will turn chewy instead of crunchy. Make sure to stir the kataifi constantly over medium heat until it’s golden brown and fragrant, which usually takes about 8-10 minutes. Another common error is not letting your brownies cool completely before adding the chocolate topping, as the heat will cause your ganache to become too runny and slide right off. When melting the chocolate chips with heavy cream, keep the heat low and stir gently to avoid seizing the chocolate – if it gets too hot too fast, you’ll end up with a grainy mess instead of smooth ganache. Finally, don’t skip chilling the finished brownies for at least an hour before cutting, as this helps the layers set properly and makes for cleaner slices.

What to Serve With Dubai Chocolate Brownies?

These rich, indulgent brownies are pretty much a dessert party all on their own, but a scoop of vanilla ice cream on the side never hurts! The cool, creamy ice cream is perfect for balancing out all that chocolate and pistachio goodness. A cup of strong coffee or espresso also pairs beautifully with these brownies – the slight bitterness cuts through the sweetness nicely. If you want to get fancy, try serving them with some fresh berries like strawberries or raspberries, which add a nice pop of freshness to each bite.

Storage Instructions

Keep Fresh: These decadent brownies taste best when stored in an airtight container at room temperature for up to 3 days. The kataifi topping stays nice and crispy this way, and the chocolate ganache holds its smooth texture perfectly.

Refrigerate: If your kitchen is warm or you want to keep them longer, pop them in the fridge for up to a week. The pistachio cream and ganache will firm up a bit, but they’re still absolutely delicious. Just let them sit out for about 15 minutes before serving to soften slightly.

Freeze: You can freeze these brownies for up to 2 months by wrapping individual pieces in plastic wrap and storing in a freezer-safe container. Thaw them overnight in the fridge, then bring to room temperature before enjoying. The texture might be slightly different, but they’re still a treat!

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 450-480 g

Ingredients

For the brownies:

• 1 box chocolate brownie mix (18-20 oz, such as Ghirardelli), plus items listed on package
• Cooking spray

For the kataifi-pistachio topping:

• 1 1/4 cups plus 2 tbsp pistachio cream (from two 7 oz jars, I prefer Baraka brand)
• 10 oz kataifi, cut into 1/2-inch pieces (about 5 cups, gives a crispy texture)
• 3 tbsp tahini (adds richness and nuttiness)
• 6 tbsp unsalted butter (melted)

For the chocolate ganache:

• 2 cups milk chocolate chips (340g, I use Lindt)
• 1/2 cup heavy cream (full-fat preferred for silky texture)
• 2 tbsp pistachio cream (reserved for drizzling)

Step 1: Prepare the Brownie Base

• Cooking spray
• 1 box chocolate brownie mix, plus items listed on package
• Parchment paper

Preheat your oven to 325°F.

While it heats, spray a baking dish with cooking spray and line it with parchment paper, leaving some overhang on the sides for easy removal later.

Prepare the brownie mix according to package directions, then pour the batter into your prepared dish.

Bake for 35 to 40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs—you want it fudgy, not dry.

Once baked, remove from the oven and let cool completely on a wire rack.

I like to let brownies cool to room temperature before adding layers so the heat doesn’t cause the chocolate to separate.

Step 2: Toast the Kataifi and Build the Pistachio Layer

• 6 tbsp unsalted butter
• 10 oz kataifi, cut into 1/2-inch pieces
• 3 tbsp tahini
• 1 1/4 cups plus 2 tbsp pistachio cream

While the brownies cool, melt the 6 tablespoons of unsalted butter in a large pan over medium heat.

Add the cut kataifi pieces and toast for 15 to 18 minutes, stirring occasionally, until the shreds turn golden brown and smell fragrant—this step is crucial for developing the crispy, nutty texture that defines Dubai chocolate.

Once golden, remove from heat and let cool for a few minutes, then stir in the tahini and 1 1/4 cups plus 2 tablespoons pistachio cream until everything is evenly combined.

The mixture should be thick and spreadable.

Allow this to cool to room temperature before spreading, as warm pistachio cream can be too soft to hold its shape.

Step 3: Assemble the Brownie Layers

• cooled brownie base from Step 1
• cooled kataifi mixture from Step 2

Once both the brownies and kataifi mixture have cooled, spread the kataifi-pistachio mixture evenly over the cooled brownie base, using an offset spatula or the back of a spoon to create an even layer.

This generous middle layer is what makes Dubai chocolate so indulgent and distinct.

Step 4: Create the Silky Chocolate Ganache

• 2 cups milk chocolate chips
• 1/2 cup heavy cream

Place the 2 cups of milk chocolate chips in a heatproof bowl.

In a small saucepan, heat the 1/2 cup of heavy cream over medium heat just until small bubbles form around the edges—do not let it boil, as this can cause the ganache to break and become grainy.

Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes to allow the residual heat to begin melting the chocolate.

Then whisk vigorously until the mixture is completely smooth and glossy.

I prefer full-fat heavy cream here because it creates a silky, luxurious ganache that coats beautifully without becoming too thick.

Step 5: Finish with Ganache and Pistachio Drizzle

• chocolate ganache from Step 4
• 2 tbsp pistachio cream

Pour the warm ganache over the kataifi layer, spreading it gently and evenly with a spatula to coat completely.

Drizzle the reserved 2 tablespoons of pistachio cream across the top in a decorative pattern, then use a toothpick to swirl it into the ganache, creating beautiful marble-like streaks.

Allow the entire dessert to set at room temperature for at least 30 minutes, or refrigerate for faster setting if you’re short on time.

Step 6: Cut and Serve

Once the ganache has set completely, use the parchment paper overhangs to lift the entire brownie slab out of the baking dish and onto a cutting board.

Using a sharp knife dipped in hot water (and wiped clean between cuts), slice the brownies into uniform squares.

The hot knife helps create clean cuts through the layers without cracking the ganache.

Serve at room temperature or slightly chilled for the best flavor and texture.