5 Ingredient No Bake Dubai Chocolate Brownies
These no-bake Dubai brownies combine a rich, fudgy no-bake brownie base with a crunchy pistachio kataifi filling and a glossy pistachio chocolate topping. Inspired by the viral Dubai chocolate bar, they have all the flavors of the popular chocolate bar but in brownie form.
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.
Serving: 1brownie, Calories: 260kcal, Carbohydrates: 42g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Sodium: 35mg, Fiber: 5g, Sugar: 27g, NET CARBS: 37
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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