Dubai Chocolate Brownie Recipe

Prepare

Preheat oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2-inch overhang for easy removal; lightly butter the parchment.

Melt chocolate and butter

Place the chopped chocolate and 170 g butter in a heatproof bowl set over a pan of gently simmering water (double-boiler). Stir occasionally until fully melted and smooth, about 5–7 minutes. Remove from heat and let cool 5 minutes.

Combine sugars and eggs

In a large bowl, whisk together granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously after each addition until mixture is glossy and slightly thickened. Whisk in vanilla.

Incorporate chocolate

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking to temper the eggs and create a shiny batter.

Dry ingredients

Sift together all-purpose flour, cocoa powder, fine sea salt, and espresso powder (if using) into a small bowl. Fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined—do not overmix. The batter should be thick and glossy.

Fold-ins: Reserve 2 tablespoons of the chopped pistachios and a few chopped dates for topping. Gently fold the remaining pistachios and chopped dates into the batter so they’re evenly distributed.

Bake: Pour the batter into the prepared pan and smooth the top. Scatter the reserved pistachios, reserved dates, and toasted sesame seeds evenly over the surface. Bake in the preheated oven for 22–28 minutes. The brownies are done when the edges are set and the center still has a slight jiggle; a toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

Cool and finish: Remove from oven and immediately sprinkle sea salt flakes across the top. Let the brownies cool completely in the pan on a wire rack (about 1.5–2 hours) so they firm up for clean slicing. Use the parchment overhang to lift brownies from the pan and transfer to a cutting board. If using edible gold leaf or dust, carefully apply small pieces or dust across the top for a luxe Dubai-inspired look.

Make glaze: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit 1 minute, then stir until smooth. Stir in 15 g butter until glossy.

Glaze application: Allow glaze to cool 5–7 minutes so it thickens slightly, then pour over fully cooled brownies and spread to the edges. Scatter any remaining pistachios and a light pinch of sesame seeds, then refrigerate 15–20 minutes to set before slicing.