Dubai Brownie – Recipe for a fudgy brownie inspired by Dubai chocolate with pistachio filling, milk chocolate ganache, and chopped pistachios.
This fudgy brownie is incredibly delicious, featuring a brownie base with a pistachio layer made from pistachio cream, crushed Cornflakes, salt, and melted butter. The mixture is spread over the cooled brownie, followed by a rich layer of milk chocolate ganache. A decorative pattern is then made in the chocolate using melted white chocolate. Finally, the brownie is sprinkled with chopped pistachios before being refrigerated until fully set.
Dubai Chocolate is a chocolate bar consisting of milk chocolate with a crunchy center of crispy kadayif, tahini, and pistachio cream. This chocolate bar has gained worldwide popularity, but the original Dubai Chocolate comes from Fix Dessert Chocolatier in Dubai. The crispy and crunchy filling between the chocolate layers tastes amazing. Traditionally, kadayif is used instead of Cornflakes. Kadayif is thin strands of filo dough used in Middle Eastern desserts. It is fried in butter until crispy and can be purchased at greengrocers and bazaars. Pistachio cream can either be homemade (see the recipe here) or bought in larger supermarkets, such as Meny.
This brownie is perfect to bake and assemble the day before serving. Also, try my recipe for crispy chocolate bars inspired by Dubai Chocolate and my pistachio cake with lime. Enjoy!
Dubai brownie
Ingredients
BrownieInstructions
Brownie
Preheat the oven to 175°C (fan).
Melt butter and chocolate together in a saucepan over low heat.
Whisk eggs, sugar, and vanilla sugar until light and fluffy. While whisking, slowly pour in the melted chocolate and butter mixture. Mix the dry ingredients together and gently fold them into the batter.
Pour the batter into a 24×24 cm baking tin lined with parchment paper and bake for about 20-22 minutes. Let the cake cool completely, preferably in the refrigerator.
Pistachio Layer
Crush the Cornflakes and mix them with salt, melted butter, and pistachio cream. Spread the pistachio mixture evenly over the cooled brownie. Place the cake in the fridge for 30 minutes.
Milk Chocolate Ganache
Heat the heavy cream in a small saucepan until just below boiling point. Pour the hot cream over the milk chocolate in a bowl. Let it sit for a moment, then stir from the center using a spatula until smooth and glossy.
Pour the ganache over the pistachio layer and spread it evenly. Drizzle melted white chocolate on top and create a pattern by gently dragging a knife through it. Sprinkle with chopped pistachios and refrigerate for at least 1 hour.
When serving, cut the chilled cake into portions. Enjoy!
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