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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 8x8-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.
 
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