Easy Dubai Chocolate Brownie Recipe – These rich, fudgy brownies are taken to the next level with layers of silky pistachio cream, crispy golden kataifi, a smooth chocolate topping, and finished with a gorgeous pistachio cream drizzle. A decadent Middle Eastern twist on classic brownies that’s as stunning as it is delicious!
A certain super-popular cookie shop just launched a special flavor this week (August 18–24, 2025): Dubai Chocolate Brownies! I was so curious to see how they would taste, especially since earlier this summer, I learned how to make the famous Dubai Chocolate Bar at home. (Hint: I nailed it—and it’s absolutely incredible! Check it out!)
Truth be told, the Dubai Chocolate Brownie was just… meh. It had a nice crunch, but the pale yellow color was confusing—where’s the green?! My guess? Pistachio cream is pricey, so they probably “stretched it” with something else. That’s when I knew I had to make my own version. And let me tell you—it’s prettier, it’s tastier, and it’s made with the real stuff. You’re going to GO CRAZY FOR IT!
(You can see my video about it on Instagram.)
How to Make Easy Dubai Chocolate Brownies:
First, you’ll start out with making half of my recipe for THE BEST Fudgy and Chewy Brownies.
As it bakes, you can prepare the highlight of these Brownies! The “Dubai layer” Pistachio Cream mixed with crunchy Kataifi.
I tried many different brands of kataifi and pistachio cream. I have linked to those below.
- Kataifi- Or sometimes called Kadayif. This is finely shredded phyllo dough that adds a light, crispy texture to the Pistachoi/Kataifi layer. It gives the layer on top of the brownies that signature delicate crunch that makes every bite incredible. I love this brand of katafi. It’s already shredded and chopped.
- Butter- You just need a little to toast the katafi.
- Pistachio cream adds a rich, nutty sweetness that gives the bar its signature flavor. I didn’t think I was a pistachio fan before, but now I LOVE it! I love these two brands of pistachio cream: Sicania Pistachio Cream and L’Oro de Sud Smooth Pistachio Cream.
- Tahini brings a subtle earthiness that balances the sweetness beautifully. The original Dubai Chocolate Bar uses Tahini. I have this squeezable bottle of Tahini, and it’s been great.
- A pinch of salt enhances all the flavors and keeps the bar from tasting too sweet.
Once the brownies have cooled, layer on the pistachio cream and crispy kataifi. Top it all with a silky chocolate layer—it couldn’t be simpler!
Just melt high-quality chocolate chips with a bit of butter on the stovetop or in short bursts in the microwave, then spread it over the brownies.
And then last but not least, once the chocolate layer is cooled, drizzle lines of pistachio cream over the top! I like to use a squeeze bottle like this for precision. If the cream feels too thick to drizzle easily, warm it in the microwave for just 10–14 seconds.
Or you can always just use a small storage bag and cut a corner to make the lines of pistachio drizzle.
This dessert is pure heaven—and a feast for the eyes! The “Dubai” crunch adds something truly special, with incredible flavors and a stunning presentation.
Enjoy!
EASTER THEME DUBAI BROWNIES
If you’re looking for the cutest Easter dessert, these Mini Cadbury Egg Dubai Nest Brownies are it!
Start by baking the brownies according to this recipe and letting them cool completely. While they cool, make the pistachio cream/kataifi mixture, then form it into up to 9 small “nests” (it helps to refrigerate the mixture first so it’s easier to shape). Set those aside. Crush a few Oreos to use as “dirt” and set that aside as well.
Next, prepare the chocolate topping and spread it over the cooled brownies. While the chocolate is still warm, cut the brownies into 9 squares. Place a Dubai nest in the center of each square, sprinkle Oreo crumbs around it, and finish with about 3 mini Cadbury eggs in the middle.
And just like that—you’ve got the most adorable Easter treat!
CHECK OUT MY OTHER AMAZING DUBAI RECIPES!
Dubai Chocolate Strawberry Brownies
Dubai Chocolate Cookies with Ganache
Brown Butter Chocolate Chip Cookie with Dubai Filling
How to Make the Best Dubai Chocolate Bar
Easy Dubai Chocolate Brownie Recipe
Ingredients
Brownies:
- 1/2 cup unsalted butter
- 2 tablespoons semi-sweet chocolate chips (good quality)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs (at room temperature)
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon sea salt or kosher salt
- 1/2 cup unsweetened natural or Dutch-process cocoa powder
- 1/4 cup + 2 tablespoons all-purpose flour (sifted)
- 1/3 cup semi-sweet chocolate chips
Pistachio Cream/Katafi Layer:
- 1⅓ cups 67g kataifi, chopped and separated
- 1½ tablespoons 22g butter
- ¾ cup pistachio cream (210g)
- 1 tablespoon tahini (16g)
- Pinch of salt
Chocolate Layer:
- 1 cup chocolate chips
- 6 tablespoons butter
Pistachio Drizzle:
- ~2 tablespoons pistachio cream
Instructions
FOR THE BROWNIES:
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out. Lightly spray the parchment paper with cooking spray and set aside.
- Cut butter into pieces. In a microwave-safe bowl, combine the butter and 2 tablespoons semi-sweet chocolate chips. Melt in 30-second increments, stirring after each time until the butter and melted chocolate chips become a smooth mixture.
- Stir in the granulated and brown sugar. Mix in the eggs one at a time, mixing well after each is added. Then stir in the vanilla extract.
- Add the salt and cocoa powder. Stir in until almost fully incorporated, then sift in the flour and fold together. Do not overmix. Just stir until there are no more flour streaks. Gently fold in 1/3 cup of chocolate chips.
- Spread evenly into the prepared pan.
- Bake for 23-25 minutes, until no longer jiggly in the middle and just set. Don’t overbake. It will continue to set as it cools.
- Remove from the oven and place on a wire rack to cool slightly.
FOR THE PISTACHIO CREAM/KATAIFI LAYER:
- While the brownies are baking, toast the Kataifi- Melt butter in a large skillet with high sides over medium heat. Add kataifi and cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.
- In a bowl, mix pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.
- Spread evenly on top of the brownies.
FOR THE CHOCOLATE LAYER:
- Melt the butter and 1 cup of chocolate chips together until smooth. You can do this on the stovetop over medium heat, stirring often, or in the microwave in short 20-second bursts, stirring each time.
- Once melted, pour the chocolate over the pistachio/katafi layer and spread it out evenly with a knife or spatula. For the Pistachio Cream Drizzle, use a squeeze bottle or a small storage bag with a corner cut to add the pistachio lines. If the cream feels too thick to drizzle easily, warm it in the microwave for just 10–14 seconds.
- Chill the brownies (in the fridge for at least 1 hour, or until the chocolate is firm. They can stay chilled up to 4 hours or even overnight.)
- Once the brownies are chilled and the chocolate is set, take them out of the fridge and slice them into squares. For the cleanest cuts, use a large, sharp knife, making quick, firm cuts and wiping the blade with a paper towel after each slice. The brownies will keep at room temperature for a few hours, but for the best freshness, store them tightly covered in the refrigerator for up to 5 days.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Categories:
Brownies & Bars, Desserts, Easter, Mother's Day, New Years Eve, St. Patrick's Day, Valentine's Day,
The ingredients for the brownies say 2 tablespoons chocolate then 1/3 at the bottoms. Then to make the brownies it says to combine the chips with the butter. Do you combine the 2 tablespoons or the 1/3 or both?
You mix in 2 tablespoons with the butter at the beginning then the last step of making the brownie batter is mixing in 1/3 cup chocolate chips in.
Loved this! Super easy to make. It seems so fancy but came together quickly. Thanks for this recipe.
You’re welcome! So happy to hear this!
I liked it. I wish the filling was crunchier. The chocolate brownie and frosting layer overpowered the filling. Next time I would double the filling to counter the heavy chocolate flavor.
So glad you liked it! You can always tweak to your taste—extra katafi would definitely add more crunch!
yummy
So glad you liked it! 🙂
I refrigerated the final product overnight, and when I cut the brownies this morning, my brownie & pistachio butter/katafi layers separated. Ideas to prevent this from happening again? (The taste is delicious though.)
Thanks so much for making the recipe and for the feedback! Next time, try gently pressing the pistachio/kataifi layer into the brownie base. I’ve also updated the recipe to say to let the brownies cool slightly (not completely) before adding that layer—that should help everything set together and stay in place.
Did you use pistachio nut butter or pistachio cream? They’re two very different things.
Pistachio cream
Made these to bring to holiday party. They were a big hit. Big enough that my son asked me to make him some to take back to his dorm with him. They came together easily. I’m not always confident in my baking skills but the recipe was clear and the results stand for themselves.
I love hearing this! So glad it was so loved!
Just made this for my dad’s bday! It was really good, but next time I’m gonna change a few things. I’m gonna have more Dubai and brownie bc I didn’t like how thin it was and I’m gonna put less butter in the chocolate bc it was way too heavy.
So glad you liked it! Thanks for sharing.
This was good except my dubai layer came out extremely thin to the point where there the chocolate on top even overpowered it. AND we even had used extra dubai!!
Thanks for the feedback! I’ve made this recipe many times with consistent results, so a very thin Dubai layer typically points to pan size, or a measuring issue rather than the recipe itself.
i want to make this but my family would hate how sweet it is 😩😩
I totally get it! They could always just have a bite or two. You could half the brownie recipe so it’s thinner (bake for less time.) Or just try something else for the base.
Hi. How far in advance can these be made? Should it be stored in the fridge?
If you’re making this ahead of time, it’s best to keep the layers separate. You can prepare the brownies and the kataifi–pistachio cream mixture, but store the brownies without the topping and keep the kataifi mixture in a separate container. You can assemble everything a couple of hours before serving then add the chocolate topping.
Once assembled, the brownies can sit at room temperature for a few hours. For the best freshness, store them tightly covered in the refrigerator for up to 5 days.
For the top layer, are you using semi sweet chocolate chips?
Yes.
Thanks for the recipe. Made some tweaks based on my baking experience and glad I did. Recommend using half dark brown sugar and half sugar instead of the ratio provided and slightly less than a cup so it’s less sweet. Also reduced butter significantly as the recipe has way too much. Used 6 tbsp for the brownie and only 2 tbsp for the chocolate topping (might even try 1 tbsp or no butter for the topping). Also recommend buying roasted shredded kataifi for an even easier bake!
Thanks for trying the recipe and sharing your adjustments! I’ve made these brownies many times as written and personally love the texture and flavor of the original recipe, but it’s always fun to see how people adapt recipes to their own tastes. The roasted kataifi shortcut is a great tip!
The flavor was amazing! The pieces of pistachio added the best texture. A perfect balance of creamy topping and moist brownie made it hard to put down. Will 100% be making this for my next event.
Yay! 🙂 SO happy you loved it! This recipe is a showstopper for sure!
These are Amazing and so yummy!! Definitely worth making!!
Thank you so much! I’m so glad you loved them! Thanks for taking the time to leave a review. 🙂
These brownies were so good! I love how thick the Dubai pistachio layer is with the perfect crunch and flavor!
Thanks for sharing! So glad you loved it!
Amazing, delicious, and so rich and smooth. Love these!
Isn’t it the best texture?! 🙂
Best brownies ever! Love these! Any of Becky’s Dubai recipes are delicious!
You are SO sweet! Thanks!
These are rich but not too overly sweet because of the pistachio later. I love the crunch!
Thanks for sharing! I love the crunch too, and all the delicious flavors!
Love these !!
Aren’t they the best?!
My most favorite dessert on your blog!! So, so good! Rich and flavorful. You won’t want to share with your kids haha
Thank you so much! I’m so happy it’s your favorite! Haha, sometimes a dessert is just too good to share! 😂
Is there really almost twice as much cocoa powder as flour?
Yes, it’s correct. I tested various amounts of both ingredients, and this was the clear winner!