Viral Dubai Pistachio Chocolate Brownies
Viral Dubai Pistachio Chocolate Brownies - These Brownies are based on my very popular and much loved luxurious Pistachio Chocolate Brownies which are based on my Fudgy Triple Chocolate Brownies. The brownies are rich in flavour, have a chewy, fudgy texture, and are absolutely scrumptious. They also come with a crunchy layer of Kataifi (shredded filo Pastry), mixed with Pistachio creme and Tahini. Serve them as they are or with some Double or Heavy Cream or slightly warm with a scoop of Vanilla Ice Cream alongside favourite beverage/hot drink.
Ingredients
Brownie
- 50 g Pistachios Optional
- 225 g Butter
- 200 g Dark Chocolate 60 - 70 %, roughly chopped
- 2 tablespoon Cocoa Powder
- 1 teaspoon Vanilla Bean Paste or Vanilla Essence/Extract
- 75 g Light Brown Sugar
- 150 g Caster Sugar
- 3 Eggs
- 100 g Plain Flour
- Pinch Salt
- 150 g Chocolate Milk Chocolate, chopped or Chocolate Chunks or Chocolate Chips
Kataifi Spread
- 2-3 tablespoon Butter
- 150 g Kataifi Pastry shredded
- 1 ½ tablespoon Tahini Paste
- 8 tablespoon Pistachio Creme Melted (if you Creme is still, place in the microwave for a few seconds to loosen it uo)
Chocolate Pistachio topping
- 200 g Chocolate Milk or Dark Chocolate, chopped
- 3 tablespoon Pistachio Creme Melted
Instructions
- Pre heat oven to Gas Mark 4/180 C/160 fan.
- Scatter Pistachios onto a baking tin lined with parchment paper. Place in the oven for 15 minutes till the Pistachios smell fragrant. Then chop and set aside.
- Line a square 9 inch square baking pan/tin with baking paper/parchment paper leaving some overhang to help lift them out later!
- Melt Butter, Chocolate and Cocoa Powder in a large mixing bowl over a medium saucepan of simmering water (double boiler) over medium low heat, making sure that the bottom of the bowl does not touch the water. Set aside to cool.
- Beat Eggs, Vanilla and Sugar with an electric mixer or in a stand mixer on high till very pale and voluminous. The mixture should be at least double in size and should cascade from the beater in a smooth, wide ribbon that loops back on itself before gradually merging with the surface.
- Stir in the melted Chocolate mixture slowly using a rubber spatula. If using a stand mixer, use a very low setting to mix in.
- Sift in the Plain Flour and Salt and fold in very gently so none of the volume of the mixture is lost.
- Fold in the chopped Chocolate and Pistachios with a wooden spoon or rubber spatula. A gentle hand is important here.
- Scrape the brownie mixture into the prepared pan and spread into an even layer.
- Bake for 25 - 30 minutes. Leave to cool completely.
Kataifi Pistachio layer
- Whilst the Brownies are baking, make the Pistachio, Tahini, Kataifi Spread.Chop the Filo pastry in to smaller pieces. I usually just add it to a blender. Add Butter to a pan. Once melted, add the pastry and cook till golden brown. This takes about 7-8 minutes over medium heat. You can do this in stages if your pan isn’t wide.Stir in the Tahini and Pistachio Creme and make sure it is evenly distributed throughout. Then set aside.
- Once the Brownies are out of the Oven, spread the Pistachio, Kataifi mixture on top of the Brownies in an even layer.
Topping
- Melt Chocolate in the microwave in 30 second bursts until fully melted. Then spread on top of the Pistachio spread.Optional - Pipe or spoon lines of Pistachio Paste on top of the Chocolate and then use a cocktail stick to create a feathered pattern.
- Let the Brownies cool completely, then place in the fridge for 1-2 hours.
Notes
Tips for making Dubai Chocolate Brownies
Fridge time Once the brownies have cooled, place them in the fridge to set for 2 hours. Then store in an airtight container at room temperature for up to 7 days. Oven time Be careful not to over-bake Brownies. They continue to set once they are out of the oven. Baking Paper Leave some overhang, to make it easier to lift the Brownies out of the tin. I also add bull dog clips to the edges so the paper doesn’t fold in and ruin the straight edges of the Brownies. Eggs and Sugar Beat the Eggs and Sugar till pale, voluminous and doubled in size. This takes around 5 minutes. Pistachio Creme This dreamy spread is added into the Kataifi layer. It is spelt Pistachio Creme rather than Cream. It is available on Amazon or in Costoc. You can use a Paste instead but it will have a different overall flavour and you may need more of it.Variations
Add Coconut Oil in the Topping - Add Coconut Oil to the Chocolate. This creates a shell at the top of the Brownie. I find the Coconut Oil flavour to be too overpowering so I prefer it without.Add Coffee in the Batter - Adding 2 teaspoons of Instant Coffee or Espresso to the Brownie mix intensifies the chocolate flavour.
Add ground Spices - Ground Cardamom works really well.
How to serve
These Brownies can be served as they are, with a drizzle of Double/Heavy or Thickened Cream or slightly warmed with a scoop of Vanilla Ice Cream.How to store Brownies
Fridge These Brownies keep well in an airtight container or tin in the fridge or on the counter top for a week. If it is particularly hot where you are, keep them in the fridge. Freezer Pistachio Brownies freeze well up to 3 months in a good airtight container or wrapped in 2 layers of cling film followed by one layer of tin foil. Defrost To serve, defrost at room temperature for 2 - 3 hours before serving.Nutrition
Calories: 404kcalCarbohydrates: 39gProtein: 5gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 61mgSodium: 110mgPotassium: 229mgFiber: 3gSugar: 29gVitamin A: 415IUVitamin C: 0.2mgCalcium: 33mgIron: 3mg
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