dubai chocolate brownies;
The perfect classic homemade brownie recipe. Fudgy, chocolately crinkle top brownies that are fudgy with that right amount of a chewy edge.
Oven Temp: 350°
Servings: 20
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Ingredients
brownie layers;
- 1 cup salted butter (2 sticks)
- 2 cups semisweet chocolate chips
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2½ teaspoons instant coffee granules
- 4 large eggs at room temperature
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
dubai chocolate filling;
- 1 cup kataifi dough toasted (I buy pre-toasted)
- ½ cup pistachio cream
Instructions
brownie layers;
- Line two 8x8" pans with parchment paper.
- In a large bowl, add 2 cups of semisweet chocolate chips and 2 sticks (1 cup) of butter. Microwave in 30 second increments until the butter is melted and the chocolate chips begin to melt. Stir together until melted and smooth.
- Add 1½ cups sugar, 1 Tbsp vanilla, 1 tsp salt, and 2½ tsp coffee granules to the melted chocolate. Mix together to combine.
- In a small bowl, add 4 eggs and whisk together until frothy and bubbly. Fold the scrambled eggs to the chocolate mixture.
- Add ½ cup flour, ½ cup cocoa powder, and 1 tsp baking powder. Stir to combine. Do not overmix.
- Evenly split the mixture between the two 8"x8" prepared baking pan. Bake for 18-20 minutes or until the brownies are just set. Test the center with a toothpick, it should come out clean when they're ready. Allow to cool
dubai chocolate filling;
- While cooling, in a medium bowl, add 1 cup toasted kataifi and ½ cup pistachio cream. Mix together gently until evenly coated.
- Once the brownies have cooled, add the dubai chocolate filling on top of one layer of brownie. Spread out evenly with a spatula. Add the second layer on top, and cut the brownies. They're very rich, I recommend small brownies!
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