Skip to content
Menu
Dubai-Style Brownies with Kataifi Crust and Pistachio Cream
Dessert

Dubai-Style Brownies with Kataifi Crust and Pistachio Cream

2 h 30 minServes 16Nutri-Score E€€€
from @sweetconfection42 imports0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • unsalted butter (for the brownie base)Dairy170 g
  • dark chocolate (60–70% cocoa, chopped)Pantry150 g
  • unsweetened cocoa powderPantry25 g
  • coconut sugar (or brown sugar)Pantry100 g
  • white sugarPantry50 g
  • eggs (large)Dairy2 pieces
  • egg yolkDairy1 piece
  • vanilla extractPantry5 ml
  • saltSpices3 g
  • almond flourNuts & seeds50 g
  • gluten-free flour (1:1 blend)Grains45 g
  • cornstarchPantry8 g
  • espresso powder (optional)Pantry1 g
  • chocolate chips (optional, or nuts)Pantry75 g
  • kataifi pastry (shredded, for the topping)Bakery180 g
  • butter (for the kataifi topping)Dairy70 g
  • pistachio creamPantry50 g
  • dark chocolate (for the ganache)Pantry120 g
  • heavy creamDairy100 ml
  • butter (for the ganache)Dairy15 g

per serving

Nutrition

240kcal

Carbs
20 g
Proteins
3 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Saucepan
  • Mixing bowl ×2
  • Whisk
  • Spatula
  • Frying pan

step by step

Method

  1. Preheat and prepare the pan

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

  3. Whip eggs and sugars

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

  4. Combine wet ingredients

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

  6. Bake the brownie

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

  7. Cool the brownie

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

  9. Make the ganache

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

  10. Assemble

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

  11. Chill and slice

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