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Dubai-Style Brownies with Kataifi Crust and Pistachio Cream
Deser

Dubai-Style Brownies with Kataifi Crust and Pistachio Cream

2 godz. 30 minPorcje: 16Nutri-Score E€€€
od @sweetconfection42 importyugotowano 0 razy
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Składniki

16 osób
  • unsalted butter (for the brownie base)Nabiał170 g
  • dark chocolate (60–70% cocoa, chopped)Spiżarnia150 g
  • unsweetened cocoa powderSpiżarnia25 g
  • coconut sugar (or brown sugar)Spiżarnia100 g
  • white sugarSpiżarnia50 g
  • eggs (large)Nabiał2 kawałki
  • egg yolkNabiał1 kawałek
  • vanilla extractSpiżarnia5 ml
  • saltPrzyprawy3 g
  • almond flourOrzechy i nasiona50 g
  • gluten-free flour (1:1 blend)Produkty zbożowe45 g
  • cornstarchSpiżarnia8 g
  • espresso powder (optional)Spiżarnia1 g
  • chocolate chips (optional, or nuts)Spiżarnia75 g
  • kataifi pastry (shredded, for the topping)Piekarnia180 g
  • butter (for the kataifi topping)Nabiał70 g
  • pistachio creamSpiżarnia50 g
  • dark chocolate (for the ganache)Spiżarnia120 g
  • heavy creamNabiał100 ml
  • butter (for the ganache)Nabiał15 g

na porcję

Wartości odżywcze

240kcal

Węglowodany
20 g
Białko
3 g
Tłuszcz
17 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Rondel
  • Miska ×2
  • Trzepaczka
  • Łopatka kuchenna
  • Patelnia

krok po kroku

Przygotowanie

  1. Preheat and prepare the pan

    • Preheat the oven to 175 °C (350 °F).
    • Line an 8x8 inch pan with baking paper.
    Krok 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.
    Krok 2

  3. Whip eggs and sugars

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

  4. Combine wet ingredients

    • Add the vanilla and salt.
    • Slowly pour in the melted chocolate mixture while stirring.
    Krok 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.
    Krok 5

  6. Bake the brownie

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

  7. Cool the brownie

    • Cool at least 1 hour, or chill for cleaner slices.
    Krok 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.
    Krok 8

  9. Make the ganache

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

  10. Assemble

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

  11. Chill and slice

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