5 Ingredient No Bake Dubai Chocolate Brownies (No Eggs or Butter)
These no bake Dubai chocolate brownies are rich, fudgy, chewy, with a crispy creamy pistachio center. The brownies need just 5 ingredients and don’t require any eggs or butter. The brownies can be made ahead of time.
These Dubai chocolate brownies have all the flavors of the popular Dubai chocolate bars but in brownie form. The brownie base is rich and chewy. It’s topped with a layer of creamy, crispy pistachio and kataifi filling and then finished with chocolate on top.
Ingredients
- Dark chocolate
- Cocoa powder
- Dates
- Kataifi
- Pistachio cream
Dark chocolate: Melted dark chocolate mixed with a little pistachio cream is used to create the top chocolate layer which is firm but soft enough to easily bite into because of the pistachio cream mixed in. You can use semisweet chocolate but I like using dark chocolate because the chocolate will already be a little sweeter from the pistachio cream.
Cocoa powder: Make sure to use Dutch process cocoa powder which has a richer chocolate flavor and is less bitter and less acidic than natural cocoa powder. Cocoa powder and dates are mixed together to create a chewy, fudgy brownie base.
Dates: This recipe works best with Medjool dates, which are a softer type of date with more flesh than other types of dates. Medjool dates are blended until mostly smooth, creating a soft, chewy texture for the brownies.
Kataifi: Kataifi is a finely shredded phyllo dough used to make Dubai chocolate bars. Kataifi can be purchased at your local Middle Eastern store or online. If you can’t find kataifi, I have a kataifi substitute using finely shredded coconut coated in maple syrup and baked until crispy which you can find here.
Pistachio cream: Pistachio cream is a sweetened pistachio spread. It is similar to pistachio butter except that it also has dairy, oils and sugar added to it. Pistachio cream is used for the filling and in the melted chocolate layer.
How to Make No Bake Dubai Brownies
- The dates are blended into a smooth paste. The cocoa powder is mixed in until fully incorporated. Press the mixture into the bottom of your prepared pan.
- Toast the kataifi on the stove in a nonstick skillet until lightly golden brown. Set aside to fully cool.
- Once cooled, mix the kataifi with pistachio cream until evenly mixed.
- Spread the pistachio layer over the brownie layer.
- Place the brownies into the freezer for about 10 minutes to allow the mixture to set firmer.
- Melt dark chocolate until smooth. Stir in pistachio cream until evenly mixed. Spread the melted chocolate over the pistachio layer. If desired you can also garnish with salt.
- Place the brownies into the fridge briefly to allow the chocolate to set. The brownies are then ready to eat.
Expert Tips
- You can customize the amount of kataifi used. For a very crispy center, you’ll want to use about 3 cups of toasted kataifi. If you prefer a creamier center with a higher ratio of pistachio cream, you can reduce the kataifi to 1 1/2 or 2 cups.
- If you want to reduce the sweetness of these brownies, you can use pistachio butter instead of pistachio cream.
- Pistachio cream is needed in the melted chocolate layer to prevent the chocolate from becoming too firm when it sets.
More Dubai Chocolate Recipes
- 4 Ingredient Dubai Chocolate Brownies (Baked version)
- 4 Ingredient Healthier Dubai Chocolate Bars
- 4 Ingredient Dubai Chocolate Truffles
5 Ingredient No Bake Dubai Chocolate Brownies
Ingredients
- 3 cups (168g) toasted shredded kataifi, see note before starting
- 2 1/2 cups (384g) pitted Medjool date halves, weight after pits removed
- 1 cup (95g) unsweetened Dutch-process cocoa powder
- 1 cup (256g) pistachio cream, divided
- 3/4 cup (141g) dark chocolate chips
Instructions
- See note regarding kataifi before starting. Add kataifi to a large nonstick skillet. If you don’t have a very large skillet, you may need to toast the kataifi in 2-3 batches. 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.
- Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides.
- If your dates feel dry, place them in a bowl and cover with hot water. Let soak for 10 minutes, then drain well and pat dry.
- Add the dates to a food processor and process until a smooth paste forms, scraping down the sides as needed. A few tiny flecks of date skin are fine.
- Add the cocoa powder and process until evenly combined. If your mixture seems too dry, add a little water to help it come together. The mixture will look crumbly at first, but when squeezed between your fingers it should hold together like a soft dough.
- Transfer the brownie mixture to the prepared pan and press firmly into an even layer.
- Add the cooled kataifi and 3/4 cup plus 2 tbsp pistachio cream (reserving 2 tbsp) to a medium bowl and stir until evenly combined. Spread the mixture over the brownie layer into an even layer. Freeze for 10 minutes to firm up the mixture which will make it easier to spread the melted chocolate layer on top.
- Add the chocolate chips to a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Stir in the remaining pistachio cream until fully combined.
- Pour the chocolate mixture over the chilled kataifi layer and spread into an even layer. Let chocolate set in fridge or room temp. If desired, you can also garnish with flaky salt.
- Cut brownies with a large sharp knife. Store uneaten brownies in an airtight container in the fridge.
Notes
- Kataifi note: I used UniqBite Kataifi* which is already chopped into two inch strands. Sometimes kataifi is sold still in long threads and then you will need to chop it into 2 inch pieces before adding to the skillet. The kataifi shreds will shrink and break up more as you toast them and should end up being about 1/2 inch pieces when you are done. Cup measurement is for the kataifi after it has been toasted as it is difficult to get an accurate cup measurement while the kataifi is still in longer shreds.
- This brownie recipe uses a large amount of kataifi. You can adjust the amount of kataifi if you want a creamier, less set middle layer. You can reduce to 1.5 cups or 2 cups of toasted kataifi.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- These brownies are very rich. I recommend cutting them into smaller portions: 16-20 pieces.