Dubai chocolate brownie recipe from Haraz Coffee House in Philadelphia

Preheat oven to 350 F, oil a 9x13 inch pan and line the bottom with parchment paper.

Combine granulated sugar, flour, cocoa powder, powdered sugar, and sea salt in a medium-large bowl. Stir to combine and then add chocolate chips and stir to combine.

Crack eggs into a small-medium bowl and whisk. Add oil, water, and vanilla extract and give everything a quick whisk to combine.

Add wet ingredients to the dry and fold together using a spatula until there are no dry patches, making sure to scrape the sides and bottom of the bowl.

Pour brownie batter into the oiled pan and use a spatula or butter knife to spread evenly across the bottom, ensuring you get the batter to the corners.

Bake for 30-35 minutes, until a toothpick comes out with only a few crumbs attached.

Let the brownies cool completely and remove onto a piece of parchment paper. Chill the brownies for easier handling during assembly.

Add toasted kataifi and pistachio paste into a bowl and mix with a spatula until the pistachio paste coats all the kataifi and no dry bits remain. Set aside.

Prepare ganache by using a medium sized bowl and saucepan to set up a double-boiler. Add enough water to the saucepan so it's not touching the bowl.

Add chocolate chips and heavy cream to the bowl and stir with a spatula until the chocolate melts and the chocolate and cream emulsify into a shiny ganache. Remove from heat (Be careful to not overheat as the ganache can break.)

Assemble the Dubai chocolate brownie by adding kataifi pistachio mixture to the top of the brownies and spread in an even layer using an offset spatula, making sure to spread to the edges and pack down.

Add chocolate ganache on top spread in an even layer using the offset spatula.

Chill the assembled brownie to set the ganache before slicing and serving.

Equipment Needed

Spice Level:

Dietary

Allergens