These Pistachio Brownies are inspired by the viral Dubai chocolate bar, known for its irresistible combination of creamy pistachio filling and crispy kataifi pastry layered with chocolate.
This version transforms those same flavors and textures into a decadent brownie. Think rich, fudgy chocolate brownies topped with a crispy pistachio coconut kataifi layer and finished with a silky chocolate ganache. The contrast between the soft brownie, crunchy topping, and smooth chocolate makes every bite incredibly satisfying.
To keep the recipe dairy-free friendly while adding extra texture, the crunchy layer includes Let’s Do Organic® Unsweetened Shredded Coconut, which pairs perfectly with the toasted kataifi and pistachio cream.
They’re festive, indulgent, and perfect for celebrating St. Patrick’s Day with a naturally vibrant pistachio twist.
Makes: 9–12 squares
Brownie Base
Ingredients
1 ¼ cups dark or semi-sweet chocolate chips
6 tbsp butter
¾ cup powdered sugar
½ cup light brown sugar
⅔ cup warm milk
1 ¼ cups all-purpose flour
½ cup Dutch process cocoa powder
⅛ tsp baking powder
¼ tsp salt
Instructions
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Preheat the oven to 340°F and line an 8×8 pan with parchment paper.
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Melt the chocolate and butter together until smooth.
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Add the sugars and warm milk, stirring until combined.
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Whisk in the dry ingredients including flour, cocoa powder, baking powder, and salt until a thick batter forms.
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Pour the batter into the pan and spread evenly.
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Bake for 25–30 minutes until the brownies are set but still fudgy in the center.
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Cool completely before adding the topping layers.
Crunchy Pistachio Coconut Layer
Ingredients
1 ½ cups chopped kataifi dough
½ cup Let’s Do Organic® Unsweetened Shredded Coconut
2 tbsp butter
¾ cup pistachio cream
3–4 tbsp tahini or cream (to loosen if needed)
Instructions
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Toast the kataifi in butter over medium heat until golden and crispy, about 5–7 minutes.
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Mix in the shredded coconut and pistachio cream until evenly combined.
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If the mixture is too thick, add a little tahini or cream to loosen the texture.
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Spread the crunchy pistachio mixture evenly over the cooled brownies.
Chocolate Ganache Topping
Ingredients
1 cup milk chocolate chips
¼ cup heavy cream
Instructions
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Heat the cream until just beginning to simmer.
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Pour over the chocolate chips and let sit for 1–2 minutes.
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Stir until smooth and glossy.
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Let the ganache cool slightly, then pour over the pistachio layer.
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Chill for 30 minutes until set.
Slice and Serve
Once chilled, slice into 9–12 squares and enjoy the layers of fudgy brownie, crunchy pistachio coconut filling, and smooth chocolate ganache.
They’re rich, beautiful, and guaranteed to impress.
Recipe by @pastrybysaloni
