The Viral Treat You’ve Been Waiting For: Dubai Chocolate Brownies
If you’ve been anywhere on the food side of social media lately, you’ve seen the Dubai Chocolate Bar. You know the one—the satisfying “crunch” of toasted kataifi mixed with silky pistachio cream, all encased in chocolate.
While the bars are iconic, we’re taking it up a notch today by turning those flavors into a decadent, fudgy Dubai Chocolate Brownie. It’s got the chewy base, the crunchy middle, and a velvety ganache finish.
Trust me, your kitchen is about to become the most popular spot in the neighborhood.
What Makes it “Dubai” Chocolate?
The trend started with Fix Dessert Chocolatier in Dubai, but the “soul” of the dessert lies in its unique Middle Eastern flavor profile. It isn’t just a chocolate bar; it’s a textural masterpiece.
The three pillars of the dessert are:
- The Snap: A thin, tempered milk or dark chocolate shell.
- The Crunch: Kataifi—shredded phyllo pastry that is toasted in butter until it’s impossibly crispy.
- The Cream: Rich, nutty pistachio cream (and sometimes tahini) that binds the crunch together.
Why is it Viral?
It’s a “multisensory” experience. You get the visual pop of the bright green filling, the ASMR-worthy sound of the toasted pastry crunching, and the decadent taste of high-quality pistachio.
Because the original bars are often hard to get outside of the UAE, the “DIY Dubai Chocolate” movement has exploded. People are now taking those core flavors—pistachio, toasted kataifi, and chocolate—and turning them into everything from:
- Layered Brownies (the ultimate fudgy mashup)
- Stuffed Cookies
- Cheesecake Toppings
- Dubai Chocolate Croissants
Can You Make it at Home?
Absolutely. The “secret” ingredient is the Kataifi. You can usually find it in the frozen section of Middle Eastern or Mediterranean grocery stores. Once you sauté it in butter until golden, you’ve unlocked the key to that signature crunch.
Quick Tip: If you’re making a Dubai-style dessert, don’t skimp on the salt! A pinch of sea salt in the pistachio mixture cuts through the richness and makes the flavors sing.
The Verdict
Is it worth the hype? 100%. Whether you’re eating the original bar or a brownie inspired by it, the combination of buttery, toasted pastry and earthy pistachio is a flavor profile that lives up to the social media fame.
Dubai Chocolate Brownie
Created by Sue Mun
Makes 16 brownies
Ingredients:
For the Brownie Layer:
- 170g dark chocolate chips, melted
- 130g unsalted butter, melted
- 3 large eggs (room temperature)
- 150g granulated sugar
- 125g light brown sugar
- 1 teaspoon instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 64g unsweetened cocoa powder
- 105g all-purpose flour
For the Pistachio Kataifi Layer:
- 2 tbsp butter
- 160g Kataifi
- 350g pistachio cream
- pinch of salt
For the Chocolate Ganache Topping:
- 212g semi-sweet chocolate chips
- 150g heavy cream
- 3-4 tbsp pistachio cream, melted (for swirling on top)
INSTRUCTIONS:
- Preheat the oven to 350°F (177°C). Grease a 9×9 inch square baking dish and line with parchment paper, letting the excess fall over the sides.
- To Make the Brownies: In a microwave safe bowl, melt the chocolate and butter together in the microwave in 30 second intervals, stirring in between, until melted and smooth.
- In an electric stand mixer fitted with the whisk attachment, add the eggs, sugar, brown sugar, espresso, vanilla and salt and whisk on medium-high for about 7 minutes or until thick and light in color.
- Add in the cocoa powder and mix until smooth.
- Add in the melted chocolate/butter mixture(no need to let it cool) and mix to combine.
- Fold in the flour until just combined (make sure there aren’t any flour pockets).
- Pour the batter into the prepared baking dish.
- Bake the brownies in the center of the oven for about 30-35 minutes. Let them cool in the pan until completely cooled off. You can also pop the brownies in the fridge overnight.
- To Make the Pistachio Kataifi: Toast the Kataifi in a large pan with the butter until golden brown. Cool it off before mix with the pistachio cream and pinch of salt.
- Pour this mixture over the cooled brownies. Use an offset metal spatula to press the filling down evenly on top.
- Allow to set in the fridge for an hour before pouring melted chocolate ganache on top and decorating with melted pistachio cream. You can pop the pistachio cream in the microwave for about 30 seconds until it is loose enough to pour over the brownies to achieve a swirly design. You can also use a piping bag if you want to design the swirly design that way too.
- Set in the fridge for another hour before cutting and serving.
