If you love desserts with tons of texture, move this Dubai Chocolate Brownie recipe to the top of your must-bake list. Fudgy brownies are spread with a rich pistachio-kataifi filling, then finished with a thin layer of silky chocolate ganache. (For the darkest color and boldest chocolate flavor, use black cocoa in your brownies.) Surprised to see almond extract in a dessert all about pistachios? The extract adds a nutty aroma and enhances the pistachios’ flavor. While you’ll need to seek out pure pistachio paste and kataifi, the reward is a bakery-worthy, conversation-starting brownie that’s unapologetically decadent.
Prevent your screen from going dark as you follow along.
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" square pan, then line with a parchment sling and lightly grease the parchment.
To make the brownies: Place a medium heatproof bowl over a saucepan of barely simmering water (be sure the bottom of the bowl doesn’t touch the water). Place the butter, chocolate, and espresso powder in the bowl, and heat, stirring occasionally, until melted and smooth. Alternatively, combine the butter, chocolate, and espresso powder in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until just melted and smooth.
Whisk the sugars into the chocolate mixture until combined. Add the eggs and vanilla and whisk until the mixture is shiny and emulsified.
Switch to a flexible spatula and stir in the flour, cocoa, and salt until no dry spots remain.
Transfer the batter to the prepared pan and spread it evenly to the edges.
Bake the brownies for 24 to 28 minutes, until the edges feel set and are just starting to pull away from the sides of the pan. A toothpick or a sharp knife inserted into the center should come out with moist crumbs clinging to it but no raw batter.
Remove the brownies from the oven (leave the oven on) and transfer the pan to a rack to cool while you prepare the filling.
To make the filling: Place the kataifi on a parchment-lined baking sheet and toast it in the oven for 10 to 15 minutes, or until golden brown. Remove from the oven and allow it to cool slightly on the pan.
In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, beat together the pistachio paste, sugar, butter, almond extract, and salt on low speed until smooth.
Use a flexible spatula to fold the toasted kataifi into the pistachio paste mixture; it’s OK if it is not completely cooled. The filling will be thick.
Transfer the filling to the top of the baked brownies and use a small offset spatula to spread it evenly across the surface, gently pressing to pack the filling.
Place the brownies in the refrigerator, uncovered, to chill slightly while you make the chocolate glaze.
To make the chocolate glaze: In a small microwave-safe bowl, heat the chocolate and cream in 30-second intervals, stirring after each interval, until smooth, 60 to 90 seconds total.
Stir in the almond extract, then pour the melted chocolate over the brownies and use a small offset spatula to spread it evenly across the surface. Top with finely chopped pistachios, if desired.
Place the pan, uncovered, in the refrigerator to allow the chocolate glaze to set, 30 to 45 minutes, before removing the brownies from the pan to slice. These Dubai Chocolate Brownies are best served at room temperature.
Storage information: Store leftover brownies, covered, at room temperature or in the refrigerator in an airtight container for up to 1 week; freeze for longer storage.
