Dubai chocolate brownies
Laura in the Kitchen · ♥ 1.4K likes · 32.9K views · 3 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10 tbsp butter
- 1¼ cup sugar
- 1 tsp instant coffee
- ½ cup cocoa powder
- ⅔ cup all-purpose flour
- ¾ cup semi-sweet chocolate chips
- 2 cup kadif
- 8 oz pistachio cream
- 4 oz melted semi-sweet chocolate chips
- 2 whole eggs
- vanilla
- water
Mix butter (melted, though unmelted works and gives a thicker batter) with sugar; crack in two eggs; add vanilla and instant coffee mixed with a little water and mix very well.
- salt
Add cocoa powder, all-purpose flour and a little salt; the batter should be thick. Fold in semi-sweet chocolate chips.
Spread evenly in a lined 8 by 8 inch baking pan and bake at 325 for about 35 to 40 minutes (37 exactly for her), until the edges are firm and the centre still a little fudgy.
- melted butter
Toast the kadayif in a little melted butter until lightly golden; set aside to cool completely.
Kadayif and pistachio cream layer
Microwave the pistachio cream a few seconds to loosen, reserve a couple of tablespoons, and mix the rest with the kadayif.
- heavy cream
Top with melted semi-sweet chocolate chips with a little heavy cream, spread evenly; dollop and swirl the reserved pistachio cream over the top.
Chocolate top and pistachio swirl