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Dubai-Style Brownies with Kataifi Crust and Pistachio Cream
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Dubai-Style Brownies with Kataifi Crust and Pistachio Cream

2 h 30 minPara 16Nutri-Score E€€€
de @sweetconfection42 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

16 personas
  • unsalted butter (for the brownie base)Lácteos170 g
  • dark chocolate (60–70% cocoa, chopped)Despensa150 g
  • unsweetened cocoa powderDespensa25 g
  • coconut sugar (or brown sugar)Despensa100 g
  • white sugarDespensa50 g
  • eggs (large)Lácteos2 piezas
  • egg yolkLácteos1 pieza
  • vanilla extractDespensa5 ml
  • saltEspecias3 g
  • almond flourFrutos secos y semillas50 g
  • gluten-free flour (1:1 blend)Cereales45 g
  • cornstarchDespensa8 g
  • espresso powder (optional)Despensa1 g
  • chocolate chips (optional, or nuts)Despensa75 g
  • kataifi pastry (shredded, for the topping)Panadería180 g
  • butter (for the kataifi topping)Lácteos70 g
  • pistachio creamDespensa50 g
  • dark chocolate (for the ganache)Despensa120 g
  • heavy creamLácteos100 ml
  • butter (for the ganache)Lácteos15 g

por ración

Nutrición

240kcal

Carbohidratos
20 g
Proteínas
3 g
Grasas
17 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Cazo
  • Bol ×2
  • Varillas
  • Espátula
  • Sartén

paso a paso

Preparación

  1. Preheat and prepare the pan

    • Preheat the oven to 175 °C (350 °F).
    • Line an 8x8 inch pan with baking paper.
    Paso 1

  2. Melt butter and chocolate

    • Melt the butter with the dark chocolate over low heat.
    • Stir in the cocoa powder and let cool slightly.
    Paso 2

  3. Whip eggs and sugars

    • Whip the eggs, egg yolk and sugars until pale and fluffy.
    Paso 3

  4. Combine wet ingredients

    • Add the vanilla and salt.
    • Slowly pour in the melted chocolate mixture while stirring.
    Paso 4

  5. Fold in the dry ingredients

    • Fold in the almond flour, gluten-free flour and cornstarch.
    • Add the espresso powder and chocolate chips if using.
    Paso 5

  6. Bake the brownie

    • Pour the batter into the pan and tap gently to level.
    • Bake until the center is just set.
    Paso 6

  7. Cool the brownie

    • Cool at least 1 hour, or chill for cleaner slices.
    Paso 7

  8. Make the kataifi topping

    • Cook the kataifi with the butter over medium heat until golden.
    • Turn off the heat and mix in the pistachio cream.
    Paso 8

  9. Make the ganache

    • Melt the dark chocolate, heavy cream and butter over low heat.
    • Stir until smooth.
    Paso 9

  10. Assemble

    • Spread the kataifi crust evenly over the cooled brownie.
    • Pour the ganache over the kataifi layer.
    Paso 10

  11. Chill and slice

    • Chill for clean slices and a chewier texture.
    • Slice and enjoy the chewy-crunchy-creamy layers.
    Paso 11
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