Dubai chocolate brownies

Another bake inspired by the Dubai chocolate craze :). These intensely chocolatey brownies are topped with a generous layer of crunchy pistachio kataifi filling and finished with a silky chocolate ganache. If you love Dubai chocolate and don’t mind an extra layer of chocolate, this dessert is definitely for you. Highly recommended!

Ingredients for brownies:

• 180 g butter
• 100 g dark chocolate (70% cocoa), finely chopped
• 150 g dark chocolate (50% cocoa), finely chopped
• 3 large eggs
• 2 teaspoons vanilla extract
• 250 g caster sugar
• 100 g plain flour
• ½ teaspoon baking powder
• a pinch of salt

All the ingredients should be at room temperature.

Melt the butter in a saucepan. Remove from the heat, add both chopped chocolates and leave to stand for 2 minutes. Stir until smooth, then leave the chocolate mixture to cool until just warm – but not hot. It should remain pourable.

In a large bowl, lightly whisk the eggs (do not beat until frothy). Add the vanilla extract and caster sugar, then whisk until well combined. Pour in the cooled chocolate mixture and whisk until smooth. Sift the flour and baking powder directly into the bowl, add the salt, and fold gently until just combined.

Pour the batter into a 24 × 24 cm square baking tin, greased and lined with baking paper, then smooth the surface.

Bake at 160°C for about 35 minutes. The brownie will rise slightly and may crack around the edges or develop a crinkly top. A skewer inserted into the centre may come out moist, but it should not have raw batter on it. Brownies are generally not tested with a skewer, as this isn’t a reliable indicator of doneness. Leave the brownie to cool completely.

Ingredients for pistachio kataifi filling:

• 60 g butter
• 250 g fresh kataifi pastry
• 400 g pistachio spread (or sweetened pistachio paste; if using 100% pistachio paste, sweeten to taste)
• 50 g tahini
• a pinch of salt

Melt the butter in a large frying pan. Cut the kataifi pastry into short pieces, add it to the pan and cook over a medium heat, separating the strands as you go, until crisp and golden. Remove from the heat and leave to cool completely.

Transfer the toasted kataifi to a bowl. Add the pistachio spread (if it is too firm, warm the jar briefly in hot water first), tahini and the salt. Mix gently until evenly combined.

Spread the pistachio kataifi filling evenly over the cooled brownie.

Ingredients for chocolate ganache:

• 110 ml double cream
• 135 g milk chocolate, finely chopped
• 50 g dark chocolate (50–70% cocoa), finely chopped

Heat the double cream until just below boiling. Remove from the heat, add both chocolates and leave to stand for 2 minutes. Stir until smooth and glossy. If necessary, strain through a fine sieve for an extra-smooth finish. Allow the ganache to cool slightly while keeping it pourable. Pour the ganache over the pistachio layer and spread it evenly. Decorate as desired. Refrigerate until the ganache has set.

For the best flavour and texture, store the brownies at room temperature, where the ganache will remain soft and the brownies will be easier to slice. For longer storage, keep them in the refrigerator.

Enjoy!