Dubai Chocolate Brownies

Wed, 19 February 2025

For the brownies:

225g good-quality dark chocolate

225g butter

300g caster sugar

3 large eggs, beaten

1 tsp vanilla extract

100g plain flour

50g cocoa powder

1 tsp baking powder

For the toppings

200g katafi pastry

20g of butter

200g pistachio paste 

100g melted Chocolate 

Whipped cream 

 

Preheat the oven to 180C/160C fan/350F/Gas Mark

4 and line a 22cm x 30cm diameter baking tin with baking parchment.

For the brownies, melt the chocolate and butter in a large heatproof bowl sitting over a saucepan of barely simmering water.

With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.

Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes.

Allow to cool before making the toppings. 

Toast the katafi pastry in the oven with the butter. Then add the pistachio paste to it and spread it on top of the brownie. Next add the whipped mascarpone followed by the melted chocolate and dollops of pistachio paste.