Dubai Chocolate Brownies

Ingredients

• 1 cup unsalted butter (Cut into small cubes; used for the brownie batter)
• 0.5 cup all-purpose flour
• 0.5 cup natural cocoa powder
• 3 large eggs (Room temperature)
• 0.5 cup light brown sugar
• 1.75 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 0.25 cup milk chocolate chips (Mixed into the browned butter)
• salt (A pinch)
• 3 tbsp oil (Type not specified)
• 1 tbsp vanilla bean paste
• 2 cups kataifi (Shredded)
• 1 tbsp butter or ghee (For roasting the kataifi; source says butter/ghee)
• 1 cup pistachio butter (Plus more for drizzling on top)
• 1 cup chocolate (For the chocolate layer; source does not specify the type)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8×8-inch baking sheet or pan with parchment paper.

2. 2

   Place the cubed unsalted butter in a pan over medium heat. Melt it, stirring frequently.

3. 3

   When the butter begins to foam, stir and scrape the butter from the sides and bottom of the pan every 10 seconds. Continue for 5–6 minutes, until the milk solids turn golden brown and the butter smells nutty and toasted.

4. 4

   Remove the browned butter from the heat and transfer it to a bowl.

5. 5

   Add the milk chocolate chips, cocoa powder, vanilla bean paste, and oil to the browned butter. Mix well, then allow the mixture to cool completely and set aside.

6. 6

   In a separate bowl, combine the eggs and light brown sugar. Beat for 3–4 minutes, until the sugar is completely dissolved and the mixture is fluffy.

7. 7

   Add the powdered sugar and mix for 2–3 minutes, until well combined.

8. 8

   Add the cooled browned-butter mixture to the egg mixture and mix to combine.

9. 9

   Add the all-purpose flour, semi-sweet chocolate chips, and pinch of salt. Mix only until combined; do not overmix the batter.

10. 10

    Pour the brownie batter into the parchment-lined 8×8-inch pan and spread it evenly.

11. 11

    Bake for 35–40 minutes, until the sides are crispy and the center is slightly fudgy. Set the baked brownie aside while preparing the topping.

12. 12

    For the kataifi layer, place the butter or ghee in a pan over medium-low heat. Once melted, add the shredded kataifi.

13. 13

    Roast the kataifi for 4–5 minutes, until golden and crispy.

14. 14

    Remove the kataifi from the heat and transfer it to a bowl. Mix in the pistachio butter.

15. 15

    For the chocolate layer, place the chocolate in a heatproof bowl. Microwave it in 30-second intervals, stirring between each interval, until smooth.

16. 16

    Spread an even layer of the pistachio kataifi mixture over the brownie, followed by the melted chocolate.

17. 17

    Drizzle additional pistachio butter over the chocolate layer.

18. 18

    Refrigerate the assembled brownie for 2 hours before cutting.

Notes

The source does not specify the type of oil or the type of chocolate for the chocolate layer. It also lists the kataifi fat as “butter butter/ghee”; this was preserved as butter or ghee. Refrigerate for 2 hours before cutting.

Nutrition per serving

• dessert
• brownies
• baked
• chocolate
• pistachio
• Middle Eastern-inspired
• vegetarian