There’s a million and one Dubai Chocolate Brownie recipes out there, but mine is different and easier to make. A thick, fudgy brownie bottom, layered with a mix of pistachio cream and crushed Golden Oreo’s and then topped with a thin layer of melted semi sweet chocolate chips.
With Dubai Chocolate being the huge trend this year, you can easily buy pistachio cream from your local store (I got mine at Walmart, but you can also find it at Target, Trader Joe’s, Amazon and probably your local supermarket).
But in case you don’t know what Dubai Chocolate is, it’s rich chocolate encased in a pistachio filling. The filling is a mixture of pistachio cream, crispy katafi (shredded phyllo dough) and tahini paste.
I simplified the filling by just using pistachio cream and toasting small chunks of Golden Oreos. And everyone who tried these said they were one of the BEST desserts they have ever had!
Dubai Chocolate Brownies
Print RecipeIngredients
- BROWNIES:
- 10 tablespoons unsalted butter
- 1-1/3 cup white granulated sugar
- 3/4 cup + 2 tablespoons cocoa powder (I used Rodelle Gourmet Baking Cocoa)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (I used Rodelle Baker's Extract)
- 2 eggs, cold
- 1/2 cup all-purpose flour
- PISTACHIO-OREO LAYER:
- 1/2 cup pistachio cream
- 1 cup of golden Oreo chunks/crumbs (but not smashed fine like you would for a pie crust)
- CHOCOLATE LAYER:
- 1-3/4 cups semi sweet chocolate chips
Instructions
BROWNIES: Preheat oven to 325-degrees. Line an 8x8-inch baking pan with parchment paper and spray with baking spray. Set aside.
In a microwave safe bowl, add the butter, sugar, cocoa powder and salt. Microwave in 30-second intervals, stopping to stir the mixture every 30-seconds. Microwave the mixture until the mixture is fairly smooth and hot to the touch (approximately 1-1/2 to 2-1/2 minutes in the microwave).
Remove the bowl from the microwave and set the bowl aside for several minutes, to allow the mixture to cool so it is only warm to the touch. The mixture will look gritty. After mixture has cooled for several minutes, use a wooden spoon to stir in the vanilla extract and chocolate extract. Add the eggs one at a time to the mixture, vigorously stirring each egg into the mixture. Stir the flour into the mixture until the flour is fully incorporated into the batter. Beat the batter vigorously for 40 strokes. Spread brownie batter into prepared pan.
Bake brownies in 325-degree oven for 25-35 minutes. These brownies will bake anywhere from 25-35 minutes. The variance on baking times comes from the type of pan you use (glass versus metal) and if the pan is a true 8-inch x 8-inch pan. So start checking at the 25-minute mark and bake only until a toothpick inserted in the middle comes out without raw batter on it. Do not over bake, or you won't get fudgy brownies.
Remove brownies from the oven and let set in the pan to cool completely.
PISTACHIO-OREO FILLING: Change oven temperature to 350-degrees. Crush complete Oreos into chunky crumbs (not super fine). Line a rimmed baking pan with foil or parchment paper and spread out the Oreo crumbs. Bake for 10-minutes. Remove from oven and once cool, mix together with the pistachio cream.
Spread filling onto cooled brownies, in an even layer.
CHOCOLATE TOPPING: In a microwave safe bowl, add the chocolate chips and melt in the microwave, stopping every 30-seconds to stir. Remove from the microwave when chips are mostly melted and creamy. Stir the chocolate until the chips are completely smooth and melted. If you leave the chocolate in the microwave for too long, it will seize up and be too thick to spread on top.
Evenly spread the melted chocolate on top of the pistachio-cookie layer and let set on the counter until chocolate has firmed up. Cut into desired sized squares.
Notes
Store in an airtight container at room temperature. Brownies stay fresh for several days.
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