Dubai Brownie Recipe (Pistachio Paste & Kataifi Filling)
This Dubai brownie recipe bakes a pistachio-and-kataifi filling (with tahini) right inside a dark chocolate brownie batter. The method is straightforward: mix and freeze the filling layer, make the batter, assemble in layers, and bake at 180°C for 25 minutes.
Ingredients
1. For the filling
2. For the brownie batter
Step-by-Step Method
Mix the filling
In a bowl, combine the pistachio paste, shredded kataifi, tahini, and (if using) ground pistachios. Stir until evenly mixed.
Freeze the filling layer
Line a square baking dish with parchment paper. Spread the filling into an even layer and freeze for 60 minutes so it firms up.
Melt chocolate and butter
Melt the butter and dark chocolate together over a double boiler. Stir until smooth, then let it cool slightly.
Whip eggs and sugar
In a separate bowl, beat the eggs and sugar until lighter in color and a bit foamy.
Combine with the chocolate mixture
Pour the slightly cooled chocolate-butter mixture into the egg mixture and beat briefly to combine.
Add dry ingredients
Add flour, cocoa powder, salt, baking powder, and vanilla. Mix just until no dry streaks remain; don’t overmix.
Assemble the layers
Pour half the batter into the lined dish. Place the frozen filling layer on top, then cover with the remaining batter and smooth the surface.
Bake
Bake in a preheated 180°C (356°F) top/bottom oven for 25 minutes. The edges should look set while the center can stay slightly soft.
Cool and slice
Let the brownie cool until warm. Lift out with the parchment, slice to your preferred size, and serve.