Dubai chocolate-style pistachio brownies

Dubai-style chocolate brownies

Name: Dubai-style chocolate brownies
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 16
Ingredients: 2 Jus-Rol Filo Pastry Sheets; 170 g unsalted butter, chopped into rough cubes, plus extra for greasing; 100 g dark chocolate (70% cocoa), roughly chopped; 2 medium free range eggs; 180 g caster sugar; 90 g plain flour; ¼ tsp fine sea salt; 100 g pistachio kernels; 250 g pot Rhythm 108 Creamy Pistachio, or other pistachio spread

We’ve taken the flavours of the viral Dubai chocolate bar and transformed them into a squidgy, pistachio-filled brownie. Shards of baked filo give a similar crunchy effect to kadayif, the Middle Eastern pastry used in Dubai chocolate, but you could also use a handful of Shredded Wheat, if pushed for time.

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Vegetarian

Makes16
CourseCake
Prepare25 mins
Cook35 mins
Total time1 hr

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2 Jus-Rol Filo Pastry Sheets
170g unsalted butter, chopped into rough cubes, plus extra for greasing
100g dark chocolate (70% cocoa), roughly chopped
2 medium free range eggs
180g caster sugar
90g plain flour
¼ tsp fine sea salt
100g pistachio kernels
250g pot Rhythm 108 Creamy Pistachio, or other pistachio spread

Topping

30g unsalted butter
180g bar Belgian Dark Chocolate (72% cocoa)

Preheat the oven to 200°C, gas mark 6. Unroll the filo pastry sheets and cut each one in half, to make 4. Melt 40g butter and brush each sheet of pastry with it, then arrange on 2 large baking trays (it’s fine if they overlap a little). Bake for around 5 minutes, until crisp and golden; leave to cool, then use your hands to crumble into small pieces.
Lower the oven temperature to 180°C, gas mark 4. Use a little butter to grease a 20cm square tin, ideally high-sided with a loose base (this makes the brownies easier to remove), and line with baking parchment. In a pan over a low heat, melt the remaining 130g butter with the 100g dark chocolate, stirring frequently until combined. Set aside to cool slightly, until warm to the touch, not hot.
In a large bowl, use a balloon whisk to lightly whisk together the eggs and sugar, until just combined, then stir into the chocolate mixture until smooth. Fold in the flour and salt, then transfer to the prepared tin and bake for 15-20 minutes, until set on top. Leave to cool for 10 minutes.
Meanwhile, in a small food processor, whizz the pistachios into a fine crumb. Put the pistachio cream in a bowl and stir in most of the pistachio crumb, the crumbled filo and a pinch of salt. Spoon this mixture on top of the brownie and flatten to make an even layer. For the topping, in a saucepan over a low heat melt the butter and dark chocolate, until combined. Spoon over the pistachio layer and spread out evenly with the back of a spoon. Scatter over the remaining pistachios. Chill for at least 1 hour before cutting into 16 squares.

Cook’s tip

To make your own pistachio cream, whizz 150g pistachio kernels briefly in a food processor until powdery. In a medium saucepan over a low heat, melt 2 x 180g bars Belgian white chocolate with 40g tahini and ¼(quarter) tsp salt, stirring until combined. Stir in the pistachios and the crumbled filo; if it’s very thick, you can add a few tbsp of milk to loosen. Spoon on top of the brownie and flatten to make an even layer.

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