Dubai Style Chocolate Brownies

Experience the Dubai chocolate trend now in brownie format – the delicious kataifi pistachio filling gives this brownie made from Lindt chocolate with a chocolate cream ganache a crispy, delicious flavor. Garnished with pistachio pieces and Lindt Swiss Thins, these Dubai-style brownies are a real eye-catcher and a unique taste experience.

Ingredients

FOR THE BROWNIE:
7 oz (2 bars 3.5 oz each) Lindt 70% Dark Cocoa EXCELLENCE, chopped
2/3 cup unsalted butter
4 large eggs
1/3 cup light brown sugar, packed
1 tbsp all-purpose flour
FOR THE PISTACHIO KATAIFI MIXTURE:
3.5 oz Lindt CLASSIC RECIPE White Chocolate, chopped
3.5 oz (about 3/4 cup) shelled pistachios
3 to 4 tbsp almond oil (or other neutral nut oil like walnut or pistachio)
5.3 oz (about 2 cups) kataifi dough, loosely packed, cut into 3/4-inch pieces
1 to 2 tbsp unsalted butter
FOR THE GANACHE AND GARNISH:
3.5 oz Lindt CLASSIC RECIPE Milk Chocolate bar, chopped
1.75 oz Lindt 70% Dark Cocoa EXCELLENCE, chopped
1/3 cup + 1 tbsp heavy cream
2 tbsp unsalted butter
1/4 cup granulated sugar
3 tbsp water
3 to 4 tbsp pistachios, chopped
Lindt Milk Chocolate Swiss Thins, for garnish

Method

BROWNIE BASE:
Preheat oven to 320°F (160°C). Line a rectangular baking pan (approx. 8 x 10 in) with parchment paper
Melt the chopped dark chocolate with the butter over a double boiler (or heatproof bowl set over a pan of simmering water), stirring occasionally.
In a mixing bowl, beat the eggs and sugar for about 5 minutes until pale and frothy. Stir in the flour, then fold in the melted chocolate-butter mixture.
Pour the batter into the prepared pan and bake for about 20 minutes. Allow to cool completely, then carefully remove from the pan.
PISTACHIO-KATAIFI TOPPING:
Melt the chopped white chocolate over a double boiler.
Meanwhile, in a tall mixing container, blend the pistachios and oil using an immersion blender for 3 to 4 minutes until smooth and creamy.
Using kitchen scissors, cut the kataifi dough into roughly ¾-inch (2 cm) pieces. In a large skillet, melt the butter and lightly fry the kataifi, stirring occasionally, until golden brown. Let cool completely.
KATAIFI LAYER:
In a bowl, mix the cooled kataifi pieces with the melted white chocolate and pistachio cream.
Spread this mixture evenly over the cooled brownie base and chill for at least 30 minutes.
GANACHE AND FINISH:
In a small saucepan, heat the cream and butter until just simmering. Remove from heat and add the chopped milk and dark chocolate. Stir until melted and smooth.
In a separate small saucepan, bring the sugar and water (3 tablespoons) to a boil until the sugar is dissolved, then stir into the chocolate mixture.
Pour the ganache over the pistachio layer and spread evenly. Chill until fully set.
Cut into squares and garnish with chopped pistachios and pieces of Lindt Milk Chocolate Swiss Thins