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:

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

For the kataifi-pistachio topping:

• 6 tbsp unsalted butter
• 10 oz kataifi, cut into 1/2-inch pieces (about 5 cups)
• 3 tbsp tahini
• 1 1/4 cups plus 2 tbsp pistachio cream (from two 7 oz jars)

For the chocolate ganache:

• 2 cups milk chocolate chips (340 grams)
• 1/2 cup heavy cream
• 2 tbsp pistachio cream (reserved for drizzling)

Step 1: Prepare Pan and Brownie Batter

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

Arrange a rack in the center of the oven and preheat to 325°F (163°C).

Spray a 9-inch by 9-inch baking dish with cooking spray, then line with parchment paper, leaving an overhang on two opposite sides for easy removal.

In a large bowl, prepare the brownie mix according to the package instructions, including any additional ingredients the mix requires (typically eggs, oil, and water).

Transfer the batter to the prepared baking dish and smooth the top evenly.

Step 2: Bake and Cool the Brownies

Place the pan in the preheated oven and bake the brownies until a tester inserted into the center comes out with a couple of moist crumbs attached, about 35 to 40 minutes.

Allow the brownies to cool completely in the pan before assembling further layers.

I like to cool the brownies right in the pan, since it keeps them moist.

Step 3: Prepare the Kataifi-Pistachio Layer

• 6 tbsp unsalted butter
• 10 oz kataifi, cut into 1/2-inch pieces (about 5 cups)
• 3 tbsp tahini
• 1 1/4 cups plus 2 tbsp pistachio cream (from two 7 oz jars)

Meanwhile, in a large skillet over medium-low heat, melt the butter.

Add the cut kataifi and cook, stirring often.

Reduce the heat to medium-low if the kataifi darkens too quickly, and cook until it is a deep golden color, about 15 to 18 minutes.

Remove from the heat.

Fold in the tahini and 1 1/4 cups plus 2 tablespoons of pistachio cream until well combined.

Let the mixture cool while the brownies finish baking and cooling.

Once the brownies are completely cool, spread the kataifi mixture evenly over the top of the brownies.

Step 4: Make and Add the Chocolate Ganache

• 2 cups milk chocolate chips (340 grams)
• 1/2 cup heavy cream

Place the milk chocolate chips in a medium heatproof bowl.

In a medium pot over medium heat, heat the heavy cream until it just starts to gently bubble around the edges of the pan—do not let it boil.

Pour the hot cream over the chocolate chips and let it sit for 2 minutes.

Whisk the mixture until the chocolate is melted and the ganache is smooth and glossy.

Pour the ganache over the kataifi layer, spreading it evenly.

Step 5: Finish and Serve

• 2 tbsp pistachio cream (reserved for drizzling)

Drizzle the reserved 2 tablespoons of pistachio cream over the chocolate ganache.

Use a toothpick to create attractive swirls throughout the ganache, being careful not to disturb the kataifi layer underneath.

For extra flair, I sometimes sprinkle some crushed pistachios on top, if you have any on hand.

Allow the assembled brownies to set slightly, then use the parchment paper overhang to lift them out of the pan.

Transfer to a cutting board and cut into squares for serving.