Fudgy brownies, crunchy pistachio kunafa, and silky chocolate ganache come together in this rich, layered dessert. Inspired by the chocolate-and-pistachio combination of Dubai chocolate, these brownies bring a little Middle Eastern flavor to a familiar favorite. A boxed brownie mix keeps the base easy, while the layers make every square feel extra special.

Recipe

Dubai Chocolate Brownies

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Inspired by the chocolate-and-pistachio combination of Dubai chocolate, these brownies bring a little Middle Eastern flavor to a familiar favorite. A boxed brownie mix keeps the base easy, while the layers make every square feel extra special.

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Ingredients

Brownie Base
1 box brownie mix (16–20 oz)
2 eggs
1/2 cup oil
3 tablespoons water
1/2 cup chocolate chips

Pistachio Kunafa Topping

1 1/2 cups pistachio paste or pistachio butter
1 1/2 cups toasted kunafa dough
Chocolate Ganache
1/2 cup heavy whipping cream
1 cup chocolate chips
Optional Garnish
Chopped pistachios
A drizzle of pistachio cream

Instructions

Bake the brownies

Preheat oven to 350°F (175°C). Line an 8×8-inch or 9-inch square pan with parchment paper, leaving an overhang for easy lifting. Lightly spray with nonstick spray.
Whisk together the eggs, oil, and water. Add the brownie mix and chocolate chips, stirring just until combined. Spread into the prepared pan.
Bake for approximately 25–30 minutes, checking according to your brownie mix’s package directions and pan size. A toothpick inserted in the center should have moist crumbs but no wet batter. Let cool completely.

Prepare the pistachio kunafa layer

If your kunafa is not already toasted, chop it into short strands and spread on a baking tray. Toast at 350°F for about 10–15 minutes, stirring occasionally, until evenly golden. Watch closely toward the end.
Measure 1 1/2 cups of toasted kunafa and let it cool completely. Mix with the pistachio paste or butter, then spread evenly over the cooled brownies.

Make the ganache

Place the chocolate chips in a heatproof bowl. Heat the cream in short microwave intervals until steaming but not boiling. Pour over the chocolate and let stand for 3–5 minutes.
Stir until smooth. If needed, microwave in 10-second intervals, stirring between each, until the chocolate melts.

Assemble and chill

Let the ganache cool slightly while remaining pourable, then spread over the pistachio kunafa layer. Decorate with chopped pistachios or a drizzle of pistachio cream, if desired.
Refrigerate for at least 2 hours, or until set. Lift out using the parchment paper and cut into squares.

Connie’s notes

Check your brownie mix. Package requirements vary. If your mix calls for different amounts of eggs, oil, or water, follow its directions for a fudgy base.
Choose your pistachio spread. Sweetened pistachio cream makes a sweeter filling. Pure pistachio paste or butter gives a stronger nut flavor and a less sweet result.
Keep the crunch. Cool the toasted kunafa completely before mixing it with the pistachio spread.
Avoid overbaking. The brownies will continue to firm up as they cool.
Cut clean squares. Chill thoroughly, then use a warm, dry knife, wiping it between cuts.
Serve and store. Let chilled brownies sit at room temperature for 10–15 minutes before serving. Store covered in the refrigerator for up to 4 days; the kunafa is crunchiest during the first day or two.