4 Ingredient Dubai Chocolate Brownies

These brownies are inspired by the popular Dubai chocolate bars and taste like Dubai chocolate bars but in brownie form. You only need 4 ingredients to make them. The brownies have a fudgy milk chocolate brownie base and are topped with a crispy, creamy pistachio topping.

These Dubai chocolate brownies are an easy treat. They incorporate all the flavors and textures that I like from Dubai chocolate bars.

Ingredients

• Milk chocolate
• Egg whites
• Pistachio cream
• Kataifi (can substitute with shredded coconut and maple syrup)

Milk chocolate: Milk chocolate chips form the base for the brownies.

Eggs: Egg whites are mixed with melted chocolate to create very fudgy milk chocolate brownies.

Pistachio cream: Pistachio cream is sweetened pistachio butter. You can buy pistachio cream or make your own. It’s easier to use store bought pistachio cream, but I prefer making my own and share my recipe in the recipes notes at the end of the post.

Kataifi: Kataifi, also known as Kadayif, is a finely shredded phyllo dough used to make many Middle Eastern desserts like knafeh. It is what is used in Dubai chocolate bars to give them their crispy crunchy filling. Kataifi can be purchased online but if you can’t find kataifi, I have a kataifi substitute using finely shredded coconut coated in maple syrup and baked until crispy.

How to Make Dubai Chocolate Brownies

• Toast the kaitaifi until golden brown. Let it cool and then mix in with pistachio cream.
• Melt the milk chocolate until smooth. Add in the egg whites and whisk until you have a uniform chocolate batter.
• Transfer the batter to your prepared pan. Bake brownies until done.
• While the brownies are still warm, spread the pistachio mixture across.
• Melt some additional chocolate to spread on top. You can also add coconut oil to the melted chocolate to keep it soft or you can also do a chocolate ganache on top instead of just melted chocolate.

Texture

The brownies have a very sweet and fudgy brownie texture that is topped with a creamy crispy pistachio topping. The final layer on top can either be a firm chocolate or a soft chocolate depending if you decide to use melted chocolate or melted chocolate mixed with coconut oil or chocolate ganache.

Expert Tips

• You can also add the crispy pistachio layer onto the brownie mixture before baking and bake them together. The pistachio layer is a little more incorporated into the brownies if you do this method but it also browns the pistachio mixture so it is no longer as green.
• You can leave off the top chocolate frosting layer if you prefer. I added it mainly to make the brownies look nicer and also give them more of a chocolate bar feeling.
• If you can’t find pistachio cream but you can find pistachio butter, you can easily turn pistachio butter into pistachio cream by adding a little powdered sugar to it.

More Dubai Chocolate Recipes

• 3 Ingredient Dubai Chocolate Bars
• 4 Ingredient Healthier Dubai Chocolate Bars
• 1 Ingredient Pistachio Butter (for making Dubai chocolate)

4 Ingredient Dubai Chocolate Brownies

Servings: 16 brownies

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Dessert

Cuisine: American

These brownies taste like Dubai chocolate bars but in brownie form. They are fudgy, crispy, creamy and contain all the flavors and textures from Dubai chocolate. The brownies need just 4 ingredients and are easy to make.

Print Pin Rate

Ingredients

• 2 cups (333g) milk chocolate chips plus additional 1 cup for optional frosting
• 3 large egg whites brought to room temperature, approx 97 grams
• 3/4 cup (42g) kataifi
• 1 cup (244g) pistachio cream

Instructions

• Add kataifi to a large nonstick skillet. Bring to medium low heat on the stove, stirring constantly until all of the kataifi becomes toasted and golden brown in color. Set aside to allow to cool.
• Preheat oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper.
• In a large microwaveable bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
• Add in the room temperature egg whites. It is important that your egg whites are room temperature because if they are too cold, they will cause the chocolate to seize. Vigorously whisk in the egg whites until they are completely incorporated with the chocolate and you have a smooth batter. You want to whisk vigorously to break up the egg whites completely. To make sure your egg whites are fully mixed in, lift your whisk a few times and the batter should fall evenly and smoothly, with no visible clumps or traces of egg.
• Pour batter into prepared pan. Bake for about 13-15 minutes or until done. When brownies are done, the surface should look shiny, crinkly and cracked. The brownies may also be raised quite high (it will sink back down when you remove them from the oven). When you insert a toothpick, the brownie batter should not be liquid but also should not come out clean. What sticks to your toothpick should look like moist fudgy crumb. The brownies bake very quickly so keep a close eye on them during the last few minutes of baking.
• Allow the brownies to cool and deflate a little. While the brownies are cooling, add toasted kataifi and pistachio cream to a medium mixing bowl and stir until evenly combined. Your mixture should be like a thick creamy paste that isn't too runny.
• Gently spread the pistachio mixture over the still warm brownies. I use an offset spatula to help spread the pistachio mixture evenly across. Allow the brownies to cool so that the fudgy chocolate layer has a chance to set and firm up.
• After the brownies are fully cooled, you can add an optional chocolate frosting on top of the brownies. You can either spread melted chocolate on top for a firmer chocolate layer on the brownies, or you can add melted coconut oil with the melted chocolate for a soft chocolate layer on top. You can also mix chocolate with heavy cream for a chocolate ganache layer on top. See notes for more details.
• Cut the brownies with a large sharp knife, wiping the blade in between each cut. Uneaten brownies can be stored for 1 day at room temperature and longer in the fridge or freezer.

Notes

• Kataifi note: I used UniqBite Kataifi.* I also share a kataifi substitute using coconut and maple syrup further down in these notes.
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• Homemade Pistachio Cream
  • My homemade pistachio cream is simpler than most pistachio creams that are made with dairy and sugar. Mine is also dairy-free. I start with my homemade pistachio butter and then add powdered sugar which melts better than regular sugar.
    • 1 cup pistachio butter (store bought or my homemade 1 ingredient pistachio butter)
    • 2 tbsp powdered sugar
  • Blend in a blender until the sugar is melted and fully incorporated. You can add a little more sugar to taste. I wanted mine to be lightly sweetened. If you add too much powdered sugar your pistachio butter will get very thick, but adding an extra 1-2 tbsp is fine.
  • Avoid using liquid sweeteners like maple syrup which will change the texture of the pistachio butter and cause it to seize and thicken.
• Optional Chocolate Frosting
  • For a firmer chocolate layer over the brownies, add 1 cup chocolate chips to a microwave-safe mixing bowl and melt in 30 second intervals in the microwave, stirring in between, until smooth. You can use milk, semisweet or dark chocolate for the chocolate frosting. Spread melted chocolate over brownies. Let the chocolate cool slightly (or completely) before serving.
  • For a softer chocolate layer over the brownies, melt 1 cup of chocolate as described above. Then add in 1 tbsp + 1 tsp melted coconut oil to the melted chocolate. Spread chocolate over the brownies with an offset spatula. Let chocolate cool slightly before serving.
  • For a chocolate ganache frosting (this is what is on the brownies in the photos):
    • 2/3 cup dark chocolate chips
    • 1/3 cup heavy cream (can substitute with canned coconut milk)
    • Add chocolate chips to a medium bowl and set aside. Heat heavy cream in a small pot or pan over medium low heat. Heat until simmering. Pour hot heavy cream over chocolate chips. Let sit for 30 seconds then gently mix until chocolate is completely melted. If the chocolate is not completely melted, you can briefly heat it in the microwave and stir again until melted. Frost ganache over surface of the brownies.
• Kataifi substitute. If you are unable to purchase Kataifi, I have also made these bars with shredded coconut and maple syrup which mimics the texture of Kataifi. To make the recipe with coconut and maple, you will need the following:
  • 1 cup unsweetened finely shredded coconut or unsweetened fine coconut threads
  • 2 tablespoons maple syrup
  • Preheat oven to 350F (177C). Line a large baking sheet with parchment paper.
  • In a large bowl add shredded coconut and drizzle maple syrup across. Use a spoon to stir vigorously for about 20-30 seconds until all the coconut is evenly coated in syrup.
  • Transfer the coconut to your prepared baking pan, spreading it out in as thin as a layer as possible. It’s okay if the coconut is clumped together as long as it is still a very thin layer.
  • Bake for about 8 minutes or until all of the coconut is a medium brown (you want it cooked more than golden brown but before it starts getting burned). Baking time can vary and it doesn’t take long for the coconut to turn from brown to burnt so I do recommend watching the oven carefully starting around 5 minutes. Let the coconut fully cool. Once cooled, the coconut should be very crispy.
  • You do need to coat the coconut in maple syrup to achieve a very crispy coating that stays crispy even after being mixed with the pistachio cream. Just toasting coconut will not be enough. Also don't coat the coconut in honey. Honey will prevent the coconut from crisping up enough.
• Estimated nutrition does not include optional chocolate frosting.

Nutrition

Serving: 1brownie, Calories: 212kcal, Carbohydrates: 20g, Protein: 5g, Fat: 13g, Saturated Fat: 0.01g, Sodium: 24mg, Fiber: 2g, Sugar: 15g, NET CARBS: 18

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!