This eggless recipe combines fudgy brownies, a crunchy pistachio layer, and a smooth chocolate topping. Rich, textured, and seriously hard to stop at one slice. They taste just like the viral Dubai chocolate bar in brownie form!
Made with Let's Do Organic Shredded Coconut by @pastrybysaloni
Yield: 9-12 squares
Brownies Recipe:
200g (1 cup + 1/4cup) Dark Chocolate or semi-sweet chocolate, melted
90g (1/3 cup + 1 tbsp) Butter, melted (I used dairy-free butter sticks)
90g (3/4 cup) Powered Sugar
115g (1/2cup) Light Brown Sugar
150ml (2/3 cup) Milk, warm ( I used dairy-free milk)
160g (1 cup + 1/4cup) All Purpose Flour
40g (1/2 cup) Dutch Processed Cocoa Powder
1/8tsp Baking Powder
1/4tsp Salt
Crunchy Pistachio Coconut Layer:
150g Kataifi Dough, chopped
50g Let’s Do Organic Shredded Coconut
2 tablespoons Butter
200g Pistachio Cream (I used vegan pistachio cream sweetened)
Chocolate topping:
170g (1cup) Milk Chocolate
60ml (1/4 cup) Whipping Cream (I used dairy-free whipping cream)
Method:
Preheat oven to 170°C. Grease & line an 8x8-inch square pan with baking paper.
Melt dark chocolate & butter until smooth, then stir in both sugars & warm milk.
Whisk until everything is well combined, the sugar starts to dissolve.
Sift in the flour, cocoa powder, baking powder, and salt. Mix until you have a smooth, rich batter.
Pour into your prepared pan.Bake for 25–30 minutes, or until the center is set. Let it cool completely.
Toast chopped kataifi dough with butter in a pan until golden, crisp. Stir shredded coconut,mix with pistachio cream to create a delicious crunchy layer.
Spread this evenly over the cooled brownies.
For the topping, heat cream until it simmers. Pour it over chocolate, let sit a minute, stir until glossy and smooth.
Spread the ganache over the pistachio layer and chill until set. Once firm, slice into squares and enjoy every rich, fudgy, crunchy bite! 💚🍫
#Brownies #fudgybrownie #dubaichocolate #pistachios #viraldubaichocolate
