Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 10 tablespoons unsalted butter; ¾ cup unsweetened cocoa powder; 1 cup granulated sugar; ¼ teaspoon salt; 2 large eggs, room temperature; 2 teaspoons vanilla extract; ½ cup all-purpose flour; 2 tablespoons unsalted butter; 1½ cups shredded kadayif pastry; 1 cup pistachio cream; ½ cup heavy cream; 1 cup semi-sweet chocolate chips; 2 tablespoons pistachio cream

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https://www.mashed.com/2311188/dubai-chocolate-brownies-recipe/

Dubai Chocolate Brownies Recipe - Mashed

These Dubai chocolate brownies have it all: a rich fudgy base, crispy buttery kadayif pastry, nutty pistachio cream, and a decadent ganache finish.

Rezept

baking dessert

Zubereitungszeit ca. 1 Stunden 5 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 35 Minuten

Zutaten:

10 tablespoons unsalted butter
¾ cup unsweetened cocoa powder
1 cup granulated sugar
¼ teaspoon salt
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup all-purpose flour
2 tablespoons unsalted butter
1½ cups shredded kadayif pastry
1 cup pistachio cream
½ cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons pistachio cream

Arbeitsschritte:

Preheat the oven to 350 F.
Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
To start the brownie layer, add the 10 tablespoons butter to a large, microwave-safe bowl and heat until melted.
Mix the cocoa powder, 1 cup sugar, and salt in with the melted butter until incorporated.
Beat the eggs and vanilla extract into the batter until smooth.
Add the flour to the bowl and mix until just combined; do not overmix.
Spread the batter evenly into the prepared pan.
Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
For the pistachio-kataifi layer, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the kadayif and cook for 8–12 minutes, stirring frequently, until golden brown and crispy. Transfer to a bowl and allow it to cool completely.
In a medium bowl, combine the 1 cup pistachio cream and cooled toasted kadayif until the kadayif is evenly coated.
Spread the pistachio mixture evenly over the cooled brownies. Gently press it into place, making sure the filling contacts the brownie surface without compacting it too firmly.
To start the ganache, heat the heavy cream in a small saucepan until steaming and just beginning to simmer around the edges.
Place the chocolate chips in a heatproof bowl, pour the heated heavy cream over the chocolate chips mix until a smooth ganache forms.
Allow the ganache to cool slightly until it is still pourable but no longer very hot. Spread it evenly over the pistachio filling.
Heat the remaining 2 tablespoons pistachio cream in the microwave for about 20 seconds to make it easy to stir, then spoon dollops of pistachio cream over the ganache and use a toothpick or a knife to swirl the ganache and pistachio cream together.
Refrigerate the brownies until the ganache is set. Lift them from the pan using the parchment overhang.
Slice into 16 squares using a sharp, warm, dry knife, then serve.