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Viral Dubai Chocolate Brownies with Pistachio Tahini Layers

A decadent slice of Dubai chocolate brownies topped with green pistachio layer and rich chocolate drizzle.
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Make the viral Dubai chocolate trend at home with these fudgy brownies topped with a unique, crunchy layer of pistachio and tahini. This recipe delivers sweet, salty, and textural indulgence perfect for an Eat What You Want Day treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/4 cup tahini
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1 cup dark chocolate, chopped (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chocolate chips. Spread the brownie batter evenly into the prepared pan.
  6. Bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly soft.
  7. While the brownies bake, prepare the pistachio tahini layer. In a small bowl, mix the chopped pistachios, tahini, powdered sugar, and milk until a thick, spreadable paste forms.
  8. Once the brownies are out of the oven, immediately spread the pistachio tahini mixture evenly over the hot surface.
  9. Melt the chopped dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle or spread the melted chocolate over the pistachio layer.
  10. Let the brownies cool completely in the pan on a wire rack, about 2 hours, before lifting them out using the parchment overhang.
  11. Cut into squares and serve your crunchy chocolate desserts.

Notes

  • For the fudgiest texture, use high-quality cocoa powder.
  • If you prefer a cleaner drizzle of the top chocolate layer, let the pistachio layer cool for 15 minutes before applying the chocolate.
  • This recipe makes excellent leftovers; store cooled brownies in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://carlacooking.com/dubai-chocolate-brownies/