Dubai's viral chocolate uses kadayif noodles that snap at exactly 160°C—any hotter and they turn chewy instead of crispy.
Dubai Chocolate Brownie
Indulge in a decadent treat with our Dubai Chocolate Brownie, where rich, fudgy chocolate meets a sensational kunafa filling. Topped off with a luscious chocolate ganache, this dessert is a delightful fusion of textures and flavors that will have you coming back for seconds. Get ready to impress your taste buds and elevate your dessert game!
Prep
15
min
Cook
22
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(6)
- 113g unsalted butter (for browning) (7.91 tbsp)
- 2 tbsp unsalted butter (for toasting kunafa) (28 g)
- 2 eggs
- 120g double cream (4.24 oz)
- 100g milk chocolate (chopped) (3.53 oz)
- 320g pistachio cream (11.3 oz)
🫙Pantry Staples(4)
- 170g chopped chocolate (6 oz)
- 3 tbsp cocoa powder (45 ml)
- 80g plain flour (0.64 cup)
- 180g caster sugar (0.9 cup)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
📦Other(1)
- 260g kunafa pastry (finely chopped) (9.18 oz)
👨🍳 Instructions
- 1
Preheat the oven to 170°C and line an 8x8 inch baking pan with parchment paper.
- 2
Brown 113g of unsalted butter in a saucepan until golden, then set aside.
- 3
Melt the chopped chocolate in the microwave in short bursts until smooth, then stir in the browned butter and let cool slightly.
- 4
In a separate bowl, whisk the sugar and eggs until light and fluffy.
- 5
Add the chocolate butter mixture to the eggs and sugar, and whisk until fully combined.
- 6
Fold in the flour, cocoa powder, and salt until just incorporated.
- 7
Pour all of the brownie batter into the prepared pan, smooth the top, and bake for 22 minutes. Let cool completely in the pan.
- 8
In a pan over medium heat, melt 2 tbsp of butter. Add the finely chopped kunafa pastry and cook, stirring often, until golden and crisp. Let cool slightly.
- 9
Mix the toasted kunafa pastry with the pistachio cream until fully combined, then spread evenly over the cooled brownie.
- 10
Place the pan in the fridge for about 30 minutes to set.
- 11
For the ganache, place the double cream and chopped milk chocolate in a microwave-safe bowl. Heat in short bursts, stirring in between, until melted and glossy.
- 12
Pour the ganache over the pistachio-kunafa layer, spread evenly, and refrigerate, ideally overnight, or at least 1 hour before slicing.
💡 Pro Tips
- ✓Brown your butter to exactly 113g final weight, not starting weight, because browning evaporates 15-20% of the water content, concentrating the nutty flavors essential for Dubai chocolate's signature taste.technique15-20% water evaporation
- ✓Toast kunafa pastry until it reaches a deep golden color at 170°C for 3-5 minutes, as this creates the Maillard reaction that gives the crunchy texture contrast against the fudgy brownie base.timing170°C for 3-5 minutes
- ✓Bake brownies for exactly 22 minutes at 170°C until internal temperature reaches 93-96°C - this creates the perfect fudgy texture without overbaking the edges.timing93-96°C internal temp
- ✓Whisk eggs and sugar for 3-4 minutes until the mixture triples in volume and becomes pale, as this incorporates air that creates the signature dense yet tender crumb structure.technique3-4 minutes whisking
- ✓Use parchment paper with 2-inch overhangs on all sides because the high butter content makes these brownies extremely sticky, and the overhang creates handles for clean removal.equipment
Share this recipe
Prep
15
min
Cook
22
min
Serves
4
people
Level
intermediate
Share this recipe
Dubai's viral chocolate uses kadayif noodles that snap at exactly 160°C—any hotter and they turn chewy instead of crispy.
Dubai Chocolate Brownie
Indulge in a decadent treat with our Dubai Chocolate Brownie, where rich, fudgy chocolate meets a sensational kunafa filling. Topped off with a luscious chocolate ganache, this dessert is a delightful fusion of textures and flavors that will have you coming back for seconds. Get ready to impress your taste buds and elevate your dessert game!
📝 Ingredients
Serves 4🥛Dairy & Eggs(6)
- 113g unsalted butter (for browning) (7.91 tbsp)
- 2 tbsp unsalted butter (for toasting kunafa) (28 g)
- 2 eggs
- 120g double cream (4.24 oz)
- 100g milk chocolate (chopped) (3.53 oz)
- 320g pistachio cream (11.3 oz)
🫙Pantry Staples(4)
- 170g chopped chocolate (6 oz)
- 3 tbsp cocoa powder (45 ml)
- 80g plain flour (0.64 cup)
- 180g caster sugar (0.9 cup)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
📦Other(1)
- 260g kunafa pastry (finely chopped) (9.18 oz)
👨🍳 Instructions
- 1
Preheat the oven to 170°C and line an 8x8 inch baking pan with parchment paper.
- 2
Brown 113g of unsalted butter in a saucepan until golden, then set aside.
- 3
Melt the chopped chocolate in the microwave in short bursts until smooth, then stir in the browned butter and let cool slightly.
- 4
In a separate bowl, whisk the sugar and eggs until light and fluffy.
- 5
Add the chocolate butter mixture to the eggs and sugar, and whisk until fully combined.
- 6
Fold in the flour, cocoa powder, and salt until just incorporated.
- 7
Pour all of the brownie batter into the prepared pan, smooth the top, and bake for 22 minutes. Let cool completely in the pan.
- 8
In a pan over medium heat, melt 2 tbsp of butter. Add the finely chopped kunafa pastry and cook, stirring often, until golden and crisp. Let cool slightly.
- 9
Mix the toasted kunafa pastry with the pistachio cream until fully combined, then spread evenly over the cooled brownie.
- 10
Place the pan in the fridge for about 30 minutes to set.
- 11
For the ganache, place the double cream and chopped milk chocolate in a microwave-safe bowl. Heat in short bursts, stirring in between, until melted and glossy.
- 12
Pour the ganache over the pistachio-kunafa layer, spread evenly, and refrigerate, ideally overnight, or at least 1 hour before slicing.
💡 Pro Tips
- ✓Brown your butter to exactly 113g final weight, not starting weight, because browning evaporates 15-20% of the water content, concentrating the nutty flavors essential for Dubai chocolate's signature taste.technique15-20% water evaporation
- ✓Toast kunafa pastry until it reaches a deep golden color at 170°C for 3-5 minutes, as this creates the Maillard reaction that gives the crunchy texture contrast against the fudgy brownie base.timing170°C for 3-5 minutes
- ✓Bake brownies for exactly 22 minutes at 170°C until internal temperature reaches 93-96°C - this creates the perfect fudgy texture without overbaking the edges.timing93-96°C internal temp
- ✓Whisk eggs and sugar for 3-4 minutes until the mixture triples in volume and becomes pale, as this incorporates air that creates the signature dense yet tender crumb structure.technique3-4 minutes whisking
- ✓Use parchment paper with 2-inch overhangs on all sides because the high butter content makes these brownies extremely sticky, and the overhang creates handles for clean removal.equipment