DUBAI CHOCOLATE BROWNIES My 500th Video 🎉 | Recipe from Chef Victoria Love

Melt 2 sticks of unsalted butter in a pan over low heat.

Break unsweetened chocolate into pieces and add to the melted butter, stirring until completely melted.

Crack 8 eggs into a separate vessel to avoid shells, then add them to the bowl.

Whisk the eggs together, then add sugar and whisk again.

Add 1 and 3/4 cups of all-purpose flour to the egg mixture and mix well without sifting.

Add 2 teaspoons of vanilla extract and mix until combined.

Prepare a baking tray with a silicone mat, spraying the edges to prevent sticking, or use parchment paper.

Spread the brownie batter evenly in the prepared baking tray and tap it down to smooth it out.

Bake in a 300°F oven for about 30 minutes.

Remove katifi dough from the box and let it sit for about 10 minutes to soften for cutting.

Cut the katifi dough into thin slices while it's still cold.

Combine 7 cups of chopped katifi dough with 8 tablespoons of melted butter, stirring to coat all strands.

Spread the coated katifi dough onto two sheet pans without any lining.

Toast in a 325°F oven for about 40 minutes, stirring halfway through and rotating the pans to ensure even browning.

Measure 1 and 1/2 cups of pistachios and mix with 3 tablespoons of tahini, stirring to combine.

Pour the pistachio mixture over the toasted katifi and fold together gently.

Melt white chocolate in the microwave in 15 to 30 second increments, being careful not to burn it.

Combine the melted white chocolate with the katifi and pistachio mixture, folding until fully incorporated.

Equipment Needed

Spice Level:

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