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–+ servings
My viral Dubai pistachio chocolate brownies are just so good! With a chewy brownie base, a crunchy pistachio kunafe filling and a pretty feathered chocolate layer to finish, these beautiful squares of joy are really hard to resist! Recipe by movers and bakers
4.75 from 4 votes

Pistachio Chocolate Brownies

Chocolate brownie, crispy pistachio filling and a pretty chocolate topping make these pistachio chocolate brownies utterly irresistible!
Servings 16 servings
Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 30 minutes

Ingredients

For the chocolate brownie

  • 165 g (¾ cup) unsalted butter
  • 75 g (½ cup + 3 tbsp) cocoa
  • 1 tsp vanilla
  • 3 eggs
  • 330 g (1 ½ cups + 2 tbsp) caster sugar
  • 110 g (¾ cup + 1 tbsp) plain (all purpose) flour
  • 0.5 tsp salt

For the pistachio kunafa filling

  • 100 g (2 cups) kataifi pastry
  • 270 g (¾ cup + 3 tbsp) pistachio cream
  • 1 tbsp unsalted butter

For the topping and decoration

  • 220 g (1 ½ cups + 3 tbsp) milk chocolate
  • 20 g (2 tbsp + 1 tsp) white chocolate
  • 20 g (1 tbsp) pistachio cream

Instructions

To make the chocolate brownie

  • Line an 8”x 8” baking tin with parchment paper and set it aside. Preheat the oven to 180C/350F while you make the brownies
  • Melt the butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder and vanilla and whisk together until silky smooth.
  • In a separate larger bowl, whisk together the eggs and sugar until evenly combined. Slowly drizzle in the chocolate mixture, beating as you go so it is all evenly mixed together.
  • Into the same mixing bowl, tip in the flour and salt. Fold this into the chocolatey mixture until everything is completely mixed through.
  • Pour the brownie batter into the prepared baking tin and ease it into the corners, levelling the top. Bake in the preheated oven for 22-27 minutes the edges feel firm to touch and the middle has the tiniest wobble. It will take more or less time, depending on your oven, but you want them to appear slightly underbaked. For me, my brownies are done around 24 minutes. Leave to cool in the tin.

To make the pistachio kunafa filling

  • While the brownie is baking and cooling, make the filling. Gently melt the butter in a large pan over medium heat. Add in the Kataifi and cook, stirring frequently, until it is crisp and evenly golden. This takes me about 10-15 minutes. Set aside to cool slightly.
  • Gently heat the pistachio cream until soft and more spreadable. Tip in the crispy Kataifi into a bowl with the pistachio cream and fold everything together until completely combined.
  • Spread the pistachio filling in an even layer all over the brownie, smoothing into the corners and levelling the top smooth.

To decorate the brownies

  • Melt both chocolates separately and heat the pistachio cream until runny. Place the white chocolate and pistachio cream into piping bags, if desired.
  • Pour the milk chocolate over the Kataifi, tipping the tin from side to side to spread the chocolate in an even layer.
  • Drizzle the melted white chocolate and pistachio cream diagonally over the milk chocolate layer. Then use a skewer or toothpick to create a feathered pattern over the top. Leave the chocolate to set before cutting into squares. Enjoy!

Video

Notes

  • Always make sure you have prepared all tools and ingredients before you start mixing: line the baking tin with parchment paper, preheat the oven and get all the ingredients out ready to use. It is easy to get flustered if you feel unprepared!
  • This brownie mixture, if the butter cools a lot, is really quite a thick one. No need to be alarmed by this, the brownies will turn out wonderful once baked!
  • Toast the Kataifi pastry until it is a beautiful golden colour. Make sure the pan used is large enough, or alternatively cook it in two smaller batches. Making sure the pastry is dry and crispy will give you the perfect texture for the Dubai chocolate bar filling.
  • I would definitely recommend using a pistachio cream rather than a pistachio butter. A pistachio butter will contain more natural oils than a cream, giving the finished dessert more of an oily texture. I link to the one I used in the recommended table above.
  • When cutting the pistachio chocolate brownies, use a knife that is warm rather than hot. This will help it slide through the top chocolate layer more smoothly, reducing the chances of it cracking and breaking. Make sure to clean the knife between cuts too.
    • Author: Andrea
    Calories: 411kcal
    Course: Dessert
    Cuisine: American, British, International
    Keyword: Dubai Chocolate Bar Brownies, Feathered chocolate topping technique for brownies, How to make Dubai chocolate filling with Kataifi, Pistachio Kunafa Brownie Recipe, Viral Dubai Pistachio Brownies, Viral Food Trends 2026

    Nutrition

    Calories: 411kcal