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Better Than Crumbl Dubai Chocolate Brownies with Pistachio Knafeh and Ganache Recipe

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  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

Indulge in these decadent Better Than Crumbl Dubai Chocolate Brownies featuring a rich, fudgy chocolate base topped with a crispy pistachio knafeh layer and finished with silky chocolate ganache. This unique recipe combines Middle Eastern flair with classic brownie goodness, offering a delightful texture contrast and vibrant pistachio flavor for an unforgettable dessert experience.

Ingredients

Brownies

  • 200g dark chocolate (7 oz), 65-75% cocoa
  • 7 tbsp unsalted butter (100g)
  • 1/4 cup Dutch processed cocoa powder (25g)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup light brown sugar (50g)
  • 1 tsp instant coffee
  • 1 tsp hot water
  • 3/4 cup all purpose flour (98g)
  • 1/4 tsp baking powder
  • 1/2 tsp salt

Pistachio Knafeh

  • 5 cups shredded kataifi (200g)
  • 6 tbsp unsalted butter, melted (85g)
  • 1/2 tsp to 3/4 tsp salt
  • 1 1/3 cup pistachio cream (370g), plus more for decoration
  • 3 tbsp tahini (optional; replace with more pistachio cream if not using)

Ganache

  • 1/2 cup heavy cream (120g)
  • 150g chopped milk or semisweet chocolate

Instructions

  1. Preheat Oven: Preheat your oven to 335°F (conventional, no fan, bottom heating only) for optimal baking conditions that gently set the brownies.
  2. Prepare the Pan: Brush a 9×9 inch baking pan with softened butter. Line it with two sheets of parchment paper perpendicular to each other to fully cover the base and sides, allowing easy removal of the brownies later. Add a thin layer of butter or nonstick spray over the parchment.
  3. Melt Chocolate and Butter: Place the butter and dark chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until fully melted and smoothly combined.
  4. Add Cocoa Powder: While still hot, sift Dutch process cocoa powder into the melted chocolate mixture. Whisk thoroughly to integrate and smooth the mixture.
  5. Whisk Eggs and Sugars: In a separate bowl, whisk the eggs with granulated and light brown sugar on high speed for 4 to 5 minutes until the mixture triples in volume, becomes light in color, and ribbons off the whisk.
  6. Combine Chocolate and Eggs: Slowly add the chocolate, butter, cocoa mixture along with the coffee dissolved in hot water to the egg and sugar mixture. Whisk on low speed until just combined.
  7. Incorporate Dry Ingredients: Sift together flour, baking powder, and salt, then gently fold into the wet mixture using a rubber spatula, just until combined. Avoid overmixing to keep brownies tender.
  8. Spread Batter: Pour and spread the thick batter evenly into the prepared pan.
  9. Bake Brownies: Bake in the preheated oven for 23 to 25 minutes. The edges should be set while the center remains soft to the touch, as it will firm up once cooled.
  10. Cool and Chill: Let brownies cool at room temperature for 10 minutes, then refrigerate for 30 minutes to fully set.
  11. Prepare Pistachio Knafeh: Mix shredded kataifi with melted butter. Cook in a nonstick pan over medium-low heat for about 10 minutes, stirring frequently and breaking up clumps, until golden brown and crispy—be careful not to burn.
  12. Mix Knafeh Topping: Stir pistachio cream, tahini (if using), and salt into the kataifi mixture. Adjust seasoning to taste.
  13. Assemble Pistachio Layer: Once brownies are chilled, spread the warm pistachio knafeh topping evenly over them using an offset spatula. If the mixture is firm, gently reheat until spreadable.
  14. Chill Again: Return the pan to the refrigerator for 10 to 20 minutes to set the pistachio layer.
  15. Make Ganache: Place heavy cream and chopped chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring gently between, until smooth and fully melted.
  16. Pour Ganache: When warm and flowing, pour the ganache evenly over the chilled pistachio layer. Tilt the pan gently to spread; avoid using a spatula to prevent disturbing the kataifi layer.
  17. Decorate: Melt 2 tablespoons of pistachio cream in short bursts in the microwave, then transfer to a piping bag with a very small opening. Pipe thin parallel lines over the ganache.
  18. Create Feathered Pattern: Using a toothpick or skewer, drag lines perpendicular to the piped pistachio cream alternating directions between lines to achieve a feathered design.
  19. Set Ganache: Refrigerate the brownies for 15 minutes or until the ganache is firm.
  20. Slice and Serve: Lift the brownies out of the pan using parchment paper sides. Heat a sharp knife under hot water, dry it, and slice brownies carefully, wiping to clean the knife between cuts for clean, precise slices.
  21. Enjoy: Serve brownies at room temperature or chilled according to preference for the best texture experience.

Notes

  • Ensure eggs are at room temperature to achieve a smooth, airy batter.
  • Do not overbake brownies—they should be slightly soft in the middle for a fudgy texture after cooling.
  • Use parchment paper with overhanging sides to easily lift brownies from the pan and prevent sticking.
  • If pistachio cream is firm, warm gently before spreading to maintain a consistent layer.
  • Warm the knife between slices to get clean cuts without dragging ganache or kataifi crumbs.
  • Tahini is optional but adds a subtle nutty depth to the pistachio layer; omit or replace with additional pistachio cream if preferred.

Find it online: https://dishmelt.com/better-than-crumbl-dubai-chocolate-brownies-with-pistachio-knafeh-and-ganache-recipe/