Dubai Pistachio Brownies

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Dubai Pistachio Brownies

Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 1 hour
Yield: 9 bars

Equipment:

  • 8×8 Baking Dish
  • Saucepan
Close-up of chocolate-covered brownies with a layered filling, cut into squares and placed on white parchment paper beside stacked white plates.

How To Make Dubai Pistachio Brownies

Top-down view of ingredients for baking: brownie mix, eggs, butter, oil, water, chocolate chips, milk, shredded phyllo dough, and chopped pistachios in separate bowls on a white surface.

Ingredients:

  • 1 Box chocolate fudge brownies + ingredients

Knafeh Filling

  • ¾ cup pistachio spread
  • 1 cup knafeh pastry
  • 1 tablespoon butter
  • 1 cup pistachios, chopped

Chocolate Ganache Topping

  • 1 cup semisweet chocolate
  • ¾ cup heavy cream
  • Sea Salt (optional)
Nine chocolate-topped dessert bars with a nut layer are arranged on a wooden platter, with scattered pistachios and chocolate chips around.

Step-by-Step Guide

1. Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking dish with parchment paper.

2. Prepare the brownie batter according to the package instructions.

Pour it into the baking dish and bake for 20–25 minutes, or until the center is just set.

  • A glass bowl containing two eggs, cocoa powder, and liquid ingredients, ready to be mixed for baking.
  • A square baking pan lined with parchment paper, filled with unbaked chocolate cake batter, sits on a white surface.
  • A square baking tin lined with parchment paper is filled with unbaked chocolate brownie batter.

Remove from the oven and let cool slightly.

A square pan of baked brownies with parchment paper lining sits on a round cooling rack against a white background.

3. While the brownies are baking, melt the butter in a saucepan over medium heat.

Add the knafeh pastry and toast it, stirring frequently, until golden and crisp, about 5–7 minutes.

  • A beige frying pan with a wooden handle and a piece of butter inside sits on a round wire cooling rack against a white background.
  • A beige pan with a wooden handle sits on a wire rack, containing melted butter and a pile of shredded cheese.
  • A light-colored pan containing lightly toasted vermicelli noodles sits on a round cooling rack against a white background.

Remove from heat and stir in the pistachio spread until fully combined.

  • A glass bowl containing a pile of dried brown threads and two greenish dried flower buds, set on a plain white background.
  • A clear glass bowl containing a mixture of shredded brownish-green material sits on a plain white surface.

4. Once the brownies have cooled slightly but are still warm, spread the pistachio knafeh mixture evenly over the brownie layer and press it down gently.

  • A square pan of baked brownies with parchment paper lining sits on a round cooling rack against a white background.
  • A square baking pan lined with parchment paper contains a baked brownie base with a mound of unspread yellowish frosting in the center, set on a cooling rack.
  • A square baking pan lined with parchment paper holds an unbaked oat mixture, resting on a round cooling rack against a white background.

5. Sprinkle the chopped pistachios evenly over the knafeh layer and press them in slightly.

A square baking pan lined with parchment paper, filled with an unbaked oat and nut mixture, topped with chopped pistachios, sits on a round cooling rack.

6. To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.

A small glass bowl filled with creamy white dessert or yogurt, topped with small chocolate chips, on a plain white surface.

Pour it over the semisweet chocolate in a heatproof bowl and let sit for 1–2 minutes, then stir until smooth.

7. Pour the ganache over the pistachio layer and spread it out evenly.

Finish with a sprinkle of flaky sea salt on top.

  • A square baking pan lined with parchment paper holds a partially baked oat crust topped with a layer of chocolate.
  • A square baking pan lined with parchment paper filled with unbaked chocolate brownie batter, viewed from above on a white surface.
  • A square chocolate-covered dessert rests in a parchment-lined dish on a white background.

8. Refrigerate the brownies for at least 1 hour to allow the ganache to set.

Slice into 9 bars and serve.

Nine chocolate-covered squares are arranged on parchment paper, each piece neatly cut and showing a glossy, textured chocolate coating.
A hand holds up a chocolate dessert bar with visible layers of chocolate, a creamy filling, and a chocolate topping. More bars and a bowl are blurred in the background.

Dubai Pistachio Brownies

Print Recipe
Two chocolate-covered dessert bars with visible nuts sit on a white plate, with scattered pistachios and chocolate chips on a white surface nearby.
Prep Time:20 minutes
Cook Time:25 minutes
Chill Time:1 hour
Total Time:1 hour 45 minutes

Equipment

  • 8×8 Baking Dish
  • Saucepan

Ingredients

  • 1 Box chocolate fudge brownies + ingredients

Knafeh Filling

  • ¾ cup pistachio spread
  • 1 cup knafeh pastry
  • 1 tablespoon butter
  • 1 cup pistachios chopped

Chocolate Ganache Topping

  • 1 cup semisweet chocolate
  • ¾ cup heavy cream
  • Sea Salt optional

Instructions

  • Preheat your oven to 350°F (175°C) and grease or line an 8×8 inch baking dish with parchment paper.
  • Prepare the brownie batter according to the package instructions. Pour it into the baking dish and bake for 20–25 minutes, or until the center is just set. Remove from the oven and let cool slightly.
  • While the brownies are baking, melt the butter in a saucepan over medium heat. Add the knafeh pastry and toast it, stirring frequently, until golden and crisp, about 5–7 minutes. Remove from heat and stir in the pistachio spread until fully combined.
  • Once the brownies have cooled slightly but are still warm, spread the pistachio knafeh mixture evenly over the brownie layer and press it down gently.
  • Sprinkle the chopped pistachios evenly over the knafeh layer and press them in slightly.
  • To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour it over the semisweet chocolate in a heatproof bowl and let sit for 1–2 minutes, then stir until smooth.
  • Pour the ganache over the pistachio layer and spread it out evenly. Finish with a sprinkle of flaky sea salt on top.
  • Refrigerate the brownies for at least 1 hour to allow the ganache to set. Slice into 9 bars and serve.
Servings: 9 bars

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