4 Ingredient Dubai Chocolate Brownies
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.
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) toasted shredded kataifi, see note before starting
- 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* 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 become even smaller as you toast them, and should end up being more like 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.
- 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.
- 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.
- 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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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