Description

Dubai Chocolate Pistachio Brownies are a show-stopping, three-layer dessert that combines the decadent richness of a chocolate brownie base with a soft, aromatic pistachio almond cake and a silky ganache topping. Each bite features a luxurious contrast of fudgy, nutty, and creamy textures, with a sprinkle of chopped pistachios capturing a sophisticated Middle Eastern flair. Perfect for special occasions or simply elevating your dessert table, these brownies are guaranteed to impress.

Ingredients

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For the Brownie Base:

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt

For the Pistachio Cake Layer:

3/4 cup pistachios (unsalted, shelled)
1/4 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup Greek yogurt
2 tablespoons milk
1/4 teaspoon cardamom (optional, for aroma)
Few drops green food coloring (optional)

For the Chocolate Ganache Topping:

1/2 cup heavy cream
1/2 cup dark chocolate chips
1 tablespoon butter
2 tablespoons chopped pistachios (for garnish)

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Instructions

Prepare the Brownie Base: Preheat your oven to 350°F (175°C) and line an 8×8 inch square pan with parchment paper. In a saucepan or microwave, melt the butter and chocolate chips together, stirring until smooth. Whisk in the sugar until combined, then beat in the eggs and vanilla extract one at a time. Fold in the flour, cocoa powder, and salt just until incorporated. Spread the batter evenly in the prepared pan and bake for 15 minutes. This partial bake will set the base while keeping it fudgy.
Make the Pistachio Cake Layer: While the brownie base is baking, use a food processor to grind the pistachios finely. Add almond flour, sugar, baking powder, and salt, pulsing to blend. Incorporate the eggs, Greek yogurt, milk, cardamom (if using), and a few drops of green food coloring for a pop of color. Blend until the mixture is smooth. Once the brownie base has partially baked, gently spread the pistachio batter over the top in an even layer, taking care not to disturb the brownie underneath.
Bake Until Set: Return the pan to the oven and bake an additional 20–25 minutes, or until the pistachio layer is puffed and set in the center. Remove from the oven and allow the brownies to cool completely in the pan. This ensures easy layering and cutting.
Prepare the Ganache Topping: In a small saucepan or microwave, heat the cream until just steaming but not boiling. Pour over the dark chocolate chips and butter in a bowl. Let the mixture sit for two minutes to soften the chocolate, then stir until smooth and glossy.
Finish & Serve: Spread the ganache evenly over the cooled brownies. Sprinkle with the chopped pistachios for texture and a beautiful finish. Chill the brownies until the ganache is set, then use a sharp knife to cut them into 9 squares. Serve and enjoy the elegant, multi-layered treat!

Notes

Let each layer cool as instructed to maintain clean, defined layers.
Add cardamom and food coloring to the pistachio layer for extra flavor and a vibrant look, but they are both optional.
Store brownies in an airtight container in the refrigerator for up to 5 days.
These brownies freeze well. Wrap individual squares for a make-ahead treat.
Use high-quality chocolate for the ganache for the most luxurious result.

Nutrition

Serving Size: 1 square
Calories: 360
Sugar: 26g
Sodium: 120mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg