These amazing Pistachio Brownies are inspired by the viral Dubai chocolate bar. They feature a super fudgy chocolate brownie base, then layered with a crispy kataifi pistachio cream filling and topped with a milk chocolate ganache!
I made these Dubai chocolate inspired pistachio brownies this past weekend for a party and they were such a hit. Initially, I wasn't planning on putting it on the blog, but they are too good not to share!
If you a pistachio lover, definitely check out these Dubai chocolate donuts, pistachio cream cookies, pistachio butter cups, and pistachio olive oil cake next!
Jump to:
♡ Why You Will Love These Pistachio Brownies
- Easy to make. Although these pistachio brownies have several layers, they really are simple to make.
- Addictively delicious. The flavors are next level and unlike any standard brownie. You won't be able to stop at just one bite!
- Not too sweet. These pistachio brownies look decadent, but it's not too sweet because we're not using a box brownie mix or store-bought pistachio cream.
Ingredient Notes
Here are some notes about all the ingredients used in these Pistachio Brownies. Quantities and full instructions are in the recipe card below!
Chocolate Brownie Layer
- Butter + Oil - I like using a combination of melted butter and neutral oil for the ultimate fudgy texture.
- Granulated Sugar - Sweetens and adds moisture to the brownies.
- Unsweetened Cocoa Powder - You can use Dutch-process or natural cocoa powder.
- Whole Eggs - Adds structure.
- Flour - I always recommend measuring flour with a kitchen scale for best results. Adding too much flour can make your brownies dry rather than fudgy.
- Vanilla - For flavor.
- Salt - Balances the flavor.
Dubai Chocolate Filling
- Kataifi - I found mine at a local Middle Eastern market, but it can also be found on Amazon.
- Butter - You can use salted or unsalted butter. The kataifi will be toasted in butter until golden brown and crispy.
- Pistachio Cream - I'm using my homemade 3-ingredient pistachio cream, but feel free to use store-bought.
Milk Chocolate Ganache
- Milk Chocolate - I recommend using chocolate bars, rather than chocolate chips because chocolate bars melted more smoothly. You can also use dark chocolate.
- Heavy Cream - Makes it creamy.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Pistachio Brownies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a small saucepan and over medium-low heat, mix together butter, oil, sugar and salt until melted.
Step 2. Remove pan from the heat and sift in cocoa powder and whisk until just combined.
Step 3. Whisk in vanilla and the eggs, one at a time. Mixture will be thick and glossy.
Step 4. Sift in all-purpose flour and switching to a rubber spatula, fold until just combined.
Step 5. Evenly spread the brownie batter into a lined 8x8 inch (20 cm) square pan.
Step 6. Bake at 325ºF (163ºC) for 19 to 22 minutes. Do not overbake. Allow to cool completely.
Step 7. Make homemade pistachio cream.
Step 8. Combine pistachio cream with toasted kataifi.
Step 9. Evenly spread the pistachio filling on top of the brownies.
Step 10. Make chocolate ganache by combining warm heavy cream and chopped chocolate.
Step 11. Spread the milk chocolate ganache over the pistachio filling layer.
Step 12. If you wish, swirl pistachio cream into the chocolate ganache layer and sprinkle with ground pistachios. Chill for 30 to 45 minutes or until set. Slice and enjoy!
💡Tip
For clean slices, grease (you can use oil or softened butter) a sharp knife, cut straight down, and then pull the knife out towards yourself. Wash or carefully wipe the blade clean and grease it again after each cut.
Substitutions
For the Brownies
- Oil - You can use any neutral oil, such as avocado, canola, vegetable, grapeseed or light olive oil.
- Granulated Sugar - Feel free to use half white sugar and light brown sugar.
- Unsweetened Cocoa Powder - You can use Dutch-process or natural cocoa powder.
For the Filling & Ganache
- Homemade Pistachio Cream - You can use store-bought pistachio cream. You could also mix pistachio butter and mix it with melted white chocolate.
- Kataifi - If you can't find kataifi, you can use feuilletine, which you can read more about in my pistachio butter cups post.
- Milk Chocolate - Feel free to use dark chocolate.
Key Equipment
- Saucepan or Pot
- Food Processor - If making pistachio cream.
- 8x8 Inch (20 cm) Square Baking Pan
- Whisk & Rubber Spatula
Storage
- Room Temperature - Pistachio brownies can be stored in an airtight container, on the counter for up to 3 days.
- Refrigerator - You can also store in an airtight container, in the fridge for up to a week. You can enjoy cold from the fridge or let it come to room temperature.
- Freezer - You can freeze individual pieces in plastic wrap and store in a freeze bag for up to 2 months. Thaw at room temperature for a few hourse before consuming.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overbake. For a fudgy brownie layer, do not overbake. I baked it for just 20 minutes.
FAQ
Yes, you can use a 1-to-1 cup gluten-free flour blend.
More Pistachio Recipes...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Pistachio Brownies
INGREDIENTS
Brownie Layer
- 6 Tablespoons (85g) Unsalted Butter cubed
- 2 Tablespoons + 2 Teaspoons Neutral Oil such as canola, vegetable, avocado
- 1 Cup (200g) Granulated White Sugar
- ½ Teaspoon Salt
- ⅔ Cup (56g) Cocoa Powder
- 2 Whole Large Eggs room temp
- 1 Teaspoon Vanilla Extract
- ½ Cup (60g) All-Purpose Flour
Pistachio Filling
- 1 Cup Homemade Pistachio Cream Or Store-Bought
- 3 Cups (120g) Kataifi measured after cutting
- 3 Tablespoons Unsalted or Salted Butter
Milk Chocolate Ganache
- 7 Ounces 198g Milk Chocolate Bar finely chopped
- ⅓ Cup + 1 Tablespoon (90g) Heavy Cream
OR Dark Chocolate Ganache
- 7 Ounces 198g Milk Chocolate Bar finely chopped
- ¾ Cup + 2 Tbsps (198g) Heavy Cream
Instructions
- Preheat Oven & Prep Pan - Set a rack in the center of the oven and preheat it to 325ºF (162ºC). Line an 8 inch (20cm) square pan with parchment paper, making sure to leave an overhang for easy removal.
- Make Brownie Layer - In a small saucepan and over medium-low heat, mix together butter, oil, sugar and salt until melted. Remove the pan from the heat, then sift in cocoa powder and whisk until just combined. Whisk in vanilla and the eggs, one at a time. Mixture will be thick and glossy. Sift in all-purpose flour and switching to a rubber spatula, fold until just combined.6 Tablespoons (85g) Unsalted Butter, 2 Tablespoons + 2 Teaspoons Neutral Oil, 1 Cup (200g) Granulated White Sugar, ½ Teaspoon Salt⅔ Cup (56g) Cocoa Powder, 2 Whole Large Eggs, 1 Teaspoon Vanilla Extract½ Cup (60g) All-Purpose Flour
- Bake Brownies - Evenly spread the brownie batter into your prepared pan and bake for 19 to 22 minutes. For fudgy brownies, an inserted toothpick should come out with a good amount of moist crumbs. Let brownies cool completely on a wire rack at room temperature or in the fridge.
- Make Pistachio Cream - Meanwhile, make homemade pistachio cream. If using store-bought, proceed to the next step.
- Make Filling - Cut your thawed kataifi into ¼ inch to ½ inch pieces (6 to 12 mm). Melt butter in a large frying pan over medium/low heat, then add the kataifi and stirring constantly, cook until golden and crispy. It should take about 12 to 15 minutes. Turn the heat off and then mix in the pistachio cream until combined. If you'd like to swirl some pistachio cream over the chocolate layer, save about 2 tablespoons.3 Cups (120g) Kataifi, 3 Tablespoons Unsalted or Salted Butter1 Cup Homemade Pistachio Cream Or Store-Bought
- Add Pistachio Filling - Evenly spread the pistachio filling over the cooled brownie layer.
- Make Ganache - Finely chop the chocolate bars and set aside. Heat heavy cream in a small saucepan just until simmering, about 180ºF (82ºC). Turn the heat off and then add chopped chocolate into the pot and let stand, untouched for 4 to 5 minutes. Gently mix to combine.
- Add Ganache Layer - Spread the milk chocolate ganache over the pistachio filling layer.
- Garnish - Swirl reserved pistachio cream into the chocolate ganache layer and sprinkle with ground pistachios. Chill for 30 to 45 minutes or until set. Slice and enjoy!
Katrina says
My real rating is a 4.5. The final product tastes great and might be in my top 5 favorite things I’ve made. My only issue was in step 2, where the instructions made it a little hard to avoid almost scrambling my eggs. In fact, I remade the double batch I started because of concerns about it and still ended up with a cooked egg piece in my brownies. I’m not sure what can improve this, but it was definitely a little stressful at that step. Otherwise, thank you for this recipe!
Lisa Flinn says
Hi, thank you for trying the recipe! My apologies, I forgot to mention that the pan should be removed from the heat after melting the butter, oil, sugar and salt. I've updated that in the instructions! Alternatively, after mixing in the cocoa powder, you can transfer the mixture into a bowl and proceed from there. Happy baking!
Jessica says
These brownies turned out amazing. The pistachio filling alone was a real treat. Will be making again!
Lisa Flinn says
The filling is the best part! Thank you so much for trying the recipe!😊
Kris says
Loved this recipe. The filling was one of the best things I've ever put in my mouth. I used roasted pistachio nuts and the color was less green. I'll have to try raw next time to get the color more green like yours. Thanks for sharing.
Lisa Flinn says
I'm so happy you loved this recipe, Kris! It's so addicting right? Thanks so much for your feedback! 😊