If you’re like me, you want treats that feel a little special but don’t require a pastry chef’s skill set—or hours you don’t have. That’s where these Dubai Chocolate Brookies come in. They’re not just your average brownie-cookie mashup; the addition of a crispy kadayif and pistachio cream layer gives them a punch of texture and flavor that’s honestly hard to beat. I first tried something similar at a friend’s gathering, and I knew I had to figure out a way to make it doable at home, even on a busy weekend.
What I love about this recipe is how it brings together global flavors in a way that’s both approachable and satisfying. The chocolate base is rich and familiar, but the shredded kadayif pastry and pistachio cream add a nutty, slightly salty crunch that makes each bite interesting. Plus, you don’t need to hunt down obscure ingredients—most international markets carry kadayif, and pistachio cream is showing up in more stores these days. If you’re looking for a dessert that’s a little out of the ordinary but still easy to pull off, this is it.
These brookies are also a great way to sneak in some better-for-you ingredients without sacrificing that indulgent feel. Pistachios are packed with protein and healthy fats, and you can easily swap in whole-grain or gluten-free mixes if you want to lighten things up. The ganache topping feels decadent, but you can control the sweetness and richness by choosing your favorite chocolate. Honestly, these are the kind of bars that make people ask for the recipe—and you don’t have to tell them how simple it was to put together.
Whether you’re making them for a family movie night or bringing them to a potluck, these Dubai Chocolate Brookies are a crowd-pleaser. They look impressive, taste even better, and keep well in the fridge for days (if they last that long). If you want something that’s both nourishing and vibrant, with a little twist on the usual, this is a recipe worth trying.
Cozy Up with Homemade Dubai Chocolate Brookies
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What You’ll Need
- 1 box (17.4 oz) Betty Crocker™ Delights Supreme Cookie Brownie Mix
- Vegetable oil, water, and eggs (as directed on the brownie mix box)
- 2 tablespoons unsalted butter
- 2 1/4 cups kadayif (shredded pastry)
- 1 cup pistachio cream, warmed until melted
- 3/4 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 4 oz dark chocolate, chopped
- 1 to 2 teaspoons melted pistachio cream (for decoration)
- Cooking spray and parchment paper
The Updated Method
- Preheat your oven to 350°F (or 325°F if you’re using a nonstick pan). Spray an 8×8-inch pan with cooking spray, then line it with parchment paper, leaving some extra over the sides for easy lifting later.
- Prepare the brownie and cookie dough according to the directions on the box. Spread the brownie batter evenly in the bottom of your pan. Use a small scoop or spoon to drop 9 even balls of cookie dough on top in a 3-by-3 pattern.
- Bake for 34 to 38 minutes. Check with a toothpick about 2 inches from the edge; it should come out almost clean. Let the pan cool completely on a wire rack before adding the next layers.
- While the bars cool, melt the butter in a large skillet over medium-high heat. Add the kadayif and stir constantly for 5 to 10 minutes, until it’s golden and crisp. Transfer to a bowl and let it cool.
- Pour the melted pistachio cream over the cooled kadayif. Stir until everything is evenly coated and sticky. Spread this mixture over the cooled brookie base, pressing down gently to help it stick.
- For the ganache, heat the heavy cream in a small saucepan over medium-low until hot but not boiling. Place both chocolates in a heatproof bowl, pour the hot cream over, and let it sit for 3 to 5 minutes. Whisk gently until smooth and glossy.
- Spread the ganache evenly over the pistachio kadayif layer using a spatula or spoon.
- Drizzle 1 to 2 teaspoons of melted pistachio cream over the ganache. Use a knife or skewer to swirl for a marbled look. Don’t over-swirl—just a few passes will do.
- Chill the bars in the fridge for at least an hour until the ganache is set. Lift out using the parchment overhang and slice into 9 squares, wiping your knife clean between cuts for neat edges.
Easy Ingredient Swaps to Please a Crowd
If you can’t find kadayif, swap in shredded phyllo or even unsweetened coconut flakes for a similar crunch. No pistachio cream? Try almond or hazelnut spread for a different but still nutty layer. For a lighter version, use a lower-sugar brownie mix or swap in avocado oil for the vegetable oil. Gluten-free or dairy-free mixes work well here, too—just check the baking times, as they may vary slightly. Always taste your nut cream before using, since sweetness levels can differ.
Plating for One or for a Party
For a single serving, cut a square and serve it chilled or at room temperature with a spoonful of Greek yogurt or a few fresh berries. If you’re serving a crowd, arrange the brookie squares on a platter and sprinkle with extra chopped pistachios or a dusting of cocoa powder. For extra flair, use mini cupcake liners to hold each square—this keeps fingers clean and makes them easy to grab. Let the bars sit out for 10 minutes before serving for the best texture.
How to Store and Reheat Leftovers
Store leftover brookies in an airtight container in the fridge for up to 5 days. The ganache and kadayif layers hold up well, but if you want to revive the crunch, pop a square in a 300°F oven for 3 to 4 minutes. Don’t microwave—the kadayif will get soggy. You can also freeze individual squares (well wrapped) for up to a month. Thaw overnight in the fridge before serving.
Tips for Making This Dish Ahead of Time
You can bake the brownie-cookie base a day in advance and keep it covered at room temperature. Prepare the kadayif and ganache layers separately, then assemble everything the day you plan to serve. If you want to save even more time, make the entire dessert up to two days ahead and store it in the fridge. Wait to slice until just before serving for the cleanest edges.
How to Make It a Holiday or Birthday Tradition
Customize the ganache drizzle with colored nut creams or edible gold leaf for a festive look. For birthdays, top each square with a candle or a sprinkle of rainbow nonpareils. During holidays, add a pinch of cardamom or orange zest to the kadayif for extra flavor. Let kids help with the swirling step—it’s fun and mess-friendly! These brookies are easy to adapt for any celebration and always stand out on a dessert table.
Your Questions Answered
What’s the best way to get clean layers when slicing the brookies?
For sharp, clean layers, chill the brookies until the ganache is fully set—at least an hour. Use a large, sharp knife and run it under hot water, wiping it dry between each cut. Don’t rush this step; a warm, clean knife makes all the difference. If you notice the ganache sticking, chill the bars a bit longer before slicing.
Can I make these brookies nut-free?
Yes, you can make a nut-free version by swapping the pistachio cream for a seed-based spread like sunflower seed butter, and omitting any nut toppings. Check the ingredients on your brownie mix to ensure it’s nut-free. Always verify that your kadayif is produced in a nut-free facility if allergies are a concern.
Why does my kadayif sometimes turn soggy after adding the pistachio cream?
If the kadayif isn’t fully cooled before you add the melted pistachio cream, it can trap steam and lose its crunch. Let the kadayif cool completely in a bowl before mixing in the cream. Also, use just enough cream to coat—too much will weigh it down and make it soggy.
Is there a way to reduce the sugar content in this recipe?
Absolutely. Choose a reduced-sugar brownie mix, use dark chocolate with a higher cocoa percentage for the ganache, and opt for unsweetened or lightly sweetened nut cream. You can also reduce the amount of ganache or drizzle to your preference. Taste as you go to balance sweetness without sacrificing flavor.
Can I use homemade brownie and cookie dough instead of a box mix?
Definitely! Use your favorite homemade recipes for brownies and cookies, just make sure the total batter amount fits an 8×8-inch pan. Keep an eye on baking time, as homemade doughs may bake a bit faster or slower than boxed mixes. The rest of the steps remain the same.
What’s the best way to melt pistachio cream for drizzling?
Place the pistachio cream in a microwave-safe bowl and heat in 10-second bursts, stirring between each, until it’s pourable but not too runny. Don’t overheat, or it may separate. If you don’t have a microwave, set the bowl over a pot of simmering water and stir gently until melted.
Dubai Chocolate Brookies
Ingredients
For the Base:
- 1 box (17.4 oz) Betty Crocker™ Delights Supreme Cookie Brownie Mix
- Vegetable oil, water, and eggs as directed on the brownie mix box
For the Kadayif Layer:
- 2 tablespoons unsalted butter
- 2 1/4 cups kadayif (shredded pastry)
- 1 cup pistachio cream warmed until melted
For the Ganache Topping:
- 3/4 cup heavy cream
- 4 oz semisweet chocolate chopped
- 4 oz dark chocolate chopped
- 1 to 2 teaspoons melted pistachio cream for decoration
Instructions
- Begin by preheating your oven to 350°F (or 325°F for nonstick pans). Prepare an 8x8-inch pan by greasing it with cooking spray and lining it with parchment paper, allowing some to hang over the edges for easy lifting.
For the Base:
- Follow the instructions on the brownie mix package to create the brownie and cookie dough. Evenly spread the brownie mix in the bottom of your prepared pan. Drop nine small balls of cookie dough over the brownie base, arranging them in a 3-by-3 grid.
- Bake for 34 to 38 minutes. To check for doneness, insert a toothpick about 2 inches from the edge; it should come out nearly clean. Allow the bars to cool fully on a wire rack.
For the Kadayif Layer:
- In a large skillet, melt the butter over medium-high heat. Stir in the kadayif and cook for 5 to 10 minutes until it turns golden and crispy. Once done, transfer it to a bowl to cool.
- Combine the melted pistachio cream with the cooled kadayif, mixing well to ensure everything is coated and sticky. Spread this mixture over the cooled brownie bars, pressing it down gently.
For the Ganache:
- Heat the heavy cream in a small saucepan over medium-low heat until it becomes hot but does not boil. Pour this hot cream over the chopped chocolates in a heatproof bowl and let it sit for 3 to 5 minutes. Gently whisk the mixture until it is smooth and shiny.
- Use a spatula to distribute the ganache evenly over the layer of pistachio kadayif.
- To add decoration, place 1 to 2 teaspoons of melted pistachio cream in a small plastic bag, snip off a corner of the bag, and drizzle over the ganache. Use a knife or a skewer to create gentle swirls for an attractive marbled look.
- Refrigerate the brookies for at least one hour to let the ganache firm. Once set, lift the bars using the parchment overhang and slice into 9 squares (3 rows by 3) for serving. Wipe the knife clean and warm between each cut to ensure neat edges.
