Easy Viral Dubai Chocolate Brownies You Can Bake at Home

If there’s one place that knows how to take dessert to the next level, it’s Dubai. The city has become famous for creating extravagant sweet treats, from chocolate fountains dripping in shopping malls to 24-karat gold–dusted truffles served in luxury hotels. At the heart of this Dubai chocolate trend is a love for pairing rich, silky chocolate with classic Middle Eastern ingredients like pistachios, rose, and kataifi pastry. This recipe for Dubai Chocolate Brownies brings those flavours together in a luscious tray bake that layers pistachio-kataifi spread with gooey chocolate, creating the ultimate Middle Eastern brownies. Perfectly indulgent, these are also some of the easiest pistachio brownies you’ll ever make — think chewy base, kataifi crunch, and a glossy glaze. I admit to being a little bit addicted to the gooey texture and crunch of this rich treat.

Dubai’s Chocolate Obsession

These Dubai Chocolate Brownies capture that indulgence with a hack that makes it easy to bake at home. The secret shortcut? A jar of Dubai Chocolate Crunch Jar 350g Pistachio Spread with Kataifi. This decadent spread combines nutty pistachios with crunchy kataifi pastry, so you skip hours of prep and layering. I picked mine up on Amazon, and it transforms these brownies into a Middle Eastern-style treat with minimal fuss. The downside is that it is $20 a jar so it’s not something I’ll be making every day but it’s so rich, this slice deserves to be a special treat anyway.

RELATED POST: Miso Hazelnut Caramel Slice

Bringing Dubai Home

When you can’t stroll through a Dubai souk nibbling on chocolate pistachio treats, these pistachio brownies with kataifi are the next best thing. They capture the spirit of Dubai’s love affair with chocolate and pistachios while being easy enough to whip up in your own kitchen.

Take them to a dinner party, gift them in a box tied with ribbon, or enjoy them with strong coffee as a little taste of Dubai luxury at home.

Why you’ll love these Pistachio Brownies

• Luxury layers – gooey chocolate, creamy pistachio-kataifi, and glossy glaze.

• Dubai inspired – a recipe that celebrates the viral Dubai dessert scene in every bite.

• Super easy – the ready-to-use pistachio-kataifi spread from Amazon means no fiddly pastry work. If you can’t find this product, I’ve included instructions for using pistachio cream and kataifi as separate ingredients.  It’s worth the effort as these brownies are amazing!

Option 2: Dubai Chocolate Brownies with Pistachio Cream & Knafeh

My Dubai chocolate recipe hack in a jar is an Australian product that is easily available in Australia on Amazon. I found it while searching where to buy ingredients for this slice. If you can’t find a 350g jar of Dubai Chocolate Crunch Pistachio Spread with Kataifi in your region, you can make a similar filling at home using pistachio cream and shredded knafeh pastry. The result is just as decadent — gooey, nutty, and layered with Middle Eastern flair.

Ingredients (Filling Swap)

• 250g pistachio cream (same rich, smooth spread used in Middle Eastern desserts)

• 100g knafeh (kataifi pastry), thawed if frozen

• 50g unsalted butter, melted

Method for Filling

1. Prepare the knafeh

• Preheat oven to 180°C.
• Tear the knafeh pastry into small strands and place in a bowl.
• Pour over melted butter, toss to coat, and spread onto a lined baking tray.
• Bake 15–20 minutes, stirring occasionally, until crisp and golden. Cool completely.

1. Make the pistachio-knafeh layer

• Spread pistachio cream over the cooled brownie base.
• Sprinkle the cooled, crispy knafeh pastry evenly over the top.
• Press gently so it sticks into the pistachio cream.
• Continue with the chocolate glaze and pistachio-salt topping as in the original recipe.

Result: The pistachio cream gives that luscious nutty layer, while the buttery crisp knafeh adds the crunch you’d find in the jarred spread. Same quantities, same balance — just a little extra prep.

Storage & Make-Ahead Tips

• Storage: These brownies will keep well in an airtight container in the fridge for up to 5 days. For the best texture, allow slices to sit at room temperature for 10 minutes before serving.

• Freezing: Cut into squares and wrap individually in baking paper before sealing in a freezer bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge.

• Make ahead: The brownies can be baked a day in advance, then layered with the pistachio-kataifi spread and chocolate glaze the next day. This also gives the base time to firm up, making assembly even easier.

Troubleshooting Chocolate Glaze

Even experienced bakers can end up with a glaze that’s dull, grainy, or split. Here’s how to spot the problem — and fix it. Yep, I had a small issue with this.

1. Glaze looks greasy or split

Cause: The chocolate or cream was overheated, causing the fat to separate.
Fix: Add a splash of warm milk or cream and whisk gently. If that doesn’t work, blitz with a stick blender to re-emulsify.

2. Glaze is dull instead of shiny

Cause: Chocolate cooled too quickly or the ratio of cream to chocolate is off.
Fix: Warm the glaze gently over a bain-marie and whisk until glossy.

3. Glaze is too runny

Cause: Too much cream or not enough chocolate.
Fix: Melt in a little extra chopped chocolate and whisk until thickened.

4. Glaze is too thick to spread

Cause: The glaze has cooled and firmed up.
Fix: Reheat briefly in the microwave (low setting, 10 seconds at a time) or over simmering water until pourable.

5. Glaze sets grainy

Cause: Chocolate wasn’t chopped finely enough, so it didn’t melt evenly.
Fix: Always chop chocolate into small, even pieces or use couverture chocolate callets.

✨ Pro tip: When pouring cream over chocolate, let it sit for one minute before stirring. Start mixing from the centre in small circles until the emulsion forms — this creates a smooth, glossy glaze every time.

Try These Recipes Next

• Chocolate Raspberry Mud Cake
• Miso Hazelnut Caramel Slice
• Giant Chocolate Chip Cookies