Dubai Brownies

So here’s the deal. Crumbl dropped these Dubai brownies, and honestly, the internet was not impressed. Everyone kept saying the same thing, that there just was not enough Dubai filling. My teen and preteen live for anything trendy, so of course, they begged me to make them myself. I whipped up a batch, packed them off to a Girl Scout meeting full of their equally trend-chasing friends, and let me tell you, the kids went wild. These Dubai chocolate brownies are everything the hype promised but did not deliver. They are rich, fudgy, decadent, and packed with the perfect crunchy kataifi filling. And trust me, they are not just for the trendy crowd. The flavor alone will win over anyone at your table.

If you are loving these Dubai chocolate brownies, there are a couple more recipes you are going to want to check out next. My Dubai Chocolate Bark is perfect when you want that same rich chocolate flavor in a quick, break apart treat, and the Dubai Chocolate Puppy Chow is an easy, no bake option that is great for sharing or snacking. They all hit that bold Dubai chocolate vibe, just in different forms depending on how much time you have.

Equipment

• 9x9-inch baking pan or 12-cup square muffin cake pan
• Parchment paper
• Mixing bowl
• Knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Large skillet
• Small Ziploc bag
• Nonstick spray

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Ingredients

• Box brownie mix
• Vegetable oil
• Water
• Large eggs
• Salted butter
• Shredded Kataifi
• Pistachio butter or pistachio cream
• Tahini
• Chocolate almond bark – 12 oz.

Directions

Preheat the oven to 350°F and grease a 9x9-inch baking pan with nonstick spray. Line the pan with Parchment paper. In a large mixing bowl, combine the brownie mix, oil, water, and eggs. Pour the batter into the prepared pan and spread it evenly. Bake the brownies for 30 to 38 minutes, until a toothpick inserted into the center comes out clean.

Place the 1 tablespoon of pistachio butter in a small Ziploc bag, set it aside.

In a large skillet, melt the butter over medium heat. Add the shredded katafi and stir until it becomes golden brown. Transfer it to a large mixing bowl and stir in the pistachio butter and the tahini. Spread this mixture evenly over the cooled brownies.

Place the chocolate almond bark in a microwave-safe bowl and microwave in 30-second bursts, stirring between each until fully melted. Pour the melted chocolate over the brownies and spread it to cover the entire filling.

Place the chocolate almond bark in a microwave-safe bowl and microwave in 30-second bursts, stirring between each until fully melted. Pour the melted chocolate over the brownies and spread it to cover the entire filling. Snip off one corner of the pistachio butter bag, and squeeze the butter over the chocolate layer in a zigzag pattern. Gently lift the pan and tap it on the surface a few times to help the pistachio butter sink into the chocolate.

Cut into individual bars and enjoy.

How do you serve this?

• After they have completely cooled and the chocolate layer on top has had a chance to set, take a sharp, straight-bladed knife and cut your slices. You may need to wipe the blade with a towel between slices for clean cuts. Then serve your slices with a glass of cold milk, an iced latte, or even a hot cup of coffee. This is a super-rich dessert, so you might consider cutting the slices smaller than usual brownies. 

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• Brownie mix – You can choose between dark chocolate, milk chocolate, or fudge brownies, all of which will work. Another option is to make homemade brownies. 
• Vegetable oil – Alternatively, you can use butter in equal amounts.
• Eggs – To make a vegan version, use 1/4 cup of applesauce instead. 
• Pistachio butter – Another alternative is pistachio cream.
• Almond bark – Chocolate chips are also a great option.

How should I store my leftovers?

• Dubai Brownies should be kept in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving again. 

Dubai Brownies

These Dubai Brownies are a better take on the trendy Crumble Cookies version. Fudgy chocolate brownies get a thick, indulgent kataifi filling with pistachio butter and tahini, topped with a rich chocolate layer and a pistachio drizzle. Everyone will be obsessed with that filling.

Servings: 9 brownies

Author: Stephanie

Print Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Chill Time:1 hour hr

Total Time:2 hours hrs

Equipment

• 9x9-inch baking pan
• Nonstick spray
• Parchment paper
• Large mixing bowl x 2
• Large skillet
• Spatula
• Microwave-safe bowl
• Small Ziploc bag

Ingredients

• 1 18.3 oz box brownie mix
• ½ cup vegetable oil
• ¼ cup water
• 2 large eggs
• 2 tablespoons salted butter
• 2 1/2 cups shredded kataifi
• 6.7 oz pistachio butter divided
• ¼ cup tahini
• 12 oz chocolate almond bark chopped

Instructions

• Preheat the oven to 350°F and grease a 9x9-inch baking pan with nonstick spray. Line the pan with Parchment paper. In a large mixing bowl, combine the brownie mix, oil, water, and eggs. Pour the batter into the prepared pan and spread it evenly. Bake the brownies for 30 to 38 minutes, until a toothpick inserted into the center comes out clean.
• Place the 1 tablespoon of pistachio butter in a small Ziploc bag, set it aside
• In a large skillet, melt the butter over medium heat. Add the shredded katafi and stir until it becomes golden brown. Transfer it to a large mixing bowl and stir in one cup of pistachio butter and the tahini. Spread this mixture evenly over the cooled brownies.
• Place the chocolate almond bark in a microwave-safe bowl and microwave in 30-second bursts, stirring between each until fully melted. Pour the melted chocolate over the brownies and spread it to cover the entire filling. Snip off one corner of the pistachio butter bag, and squeeze the butter over the chocolate layer in a zigzag pattern. Gently lift the pan and tap it on the surface a few times to help the pistachio butter sink into the chocolate.
• Put the brownies in the refrigerator for 20 to 30 minutes to let the chocolate set.
• Cut into individual bars and enjoy.

Notes

• To avoid the hassle of cutting brownies into single servings, bake them in individual brownie pans. They set up easily, are simple to serve, and turn out more like crumble cookies, with no layers separating
• For clean cuts, use a hot knife. Let the knife sit in a tumbler of very hot water for a minute, dry it completely with a paper towel, then slice. Reheat and dry the knife between cuts to keep the chocolate layer from sticking. I found keeping them in larger brownies, makes it easier to cut anything smaller than nine brownies. The layer of the chocolate really starts to separate from the Dubai layer.
• If the Dubai chocolate layer separates, the brownies were likely too cool before adding the topping. Pour the chocolate layer over the brownies while they are still slightly warm and gently spread it so it sets into the surface as it cools.
  
• You can add other toppings if you would like. Crushed pistachios, sliced strawberries, or any favorite toppings work well.
• A dark chocolate or semi-sweet brownie base is recommended to balance the sweetness of the Dubai chocolate layer.
• If you do not have a microwave, melt the chocolate using a double boiler. Heat a saucepan with water over medium-low, place a heatproof bowl on top, add the chocolate, and stir until fully melted.