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.
White Chocolate CLASSIC RECIPE Bar (4.4 oz)
Ambitious
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
Instructions
- 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
