Why You’ll Love This Recipe
This dessert beautifully combines the deep, intense flavor of dark chocolate brownies with the crunchy texture of golden kadaïf pastry, enhanced by pistachio cream and a luscious chocolate coating. It offers a unique fusion of textures and tastes, perfect for special occasions or when you want to impress with an elegant, exotic treat.
Ingredients
Brownie
160g dark chocolate (minimum 52% cocoa)
85g butter
2 large eggs
20ml espresso
130g sugar
90g all-purpose flour (type 45)
1 teaspoon vanilla extract
¼ teaspoon salt
Pistachio Kadaïf
200g kadaïf pastry
50g butter
180–200g pistachio paste
100g unsalted chopped pistachios
Chocolate Coating
200g dark chocolate (54% cocoa)
40g coconut oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
- Melt the chocolate and butter together over a bain-marie, stirring until smooth.
- In a separate bowl, whisk the eggs and sugar until light and slightly pale. Add espresso and vanilla, mixing gently.
- Fold in the flour, then slowly drizzle in the melted chocolate mixture, folding carefully until smooth.
- Line a 25x20cm baking pan with parchment paper, pour in the brownie batter, and smooth the top. Bake at 175–180°C (fan oven) for 16–17 minutes until the edges slightly rise. Cool on a wire rack.
- Cut the kadaïf pastry into roughly 1cm pieces, and toast in butter over medium heat, stirring constantly until golden and crispy without burning. Transfer to a bowl, mix in chopped pistachios and pistachio paste (adjust amount based on consistency—warm it if too firm).
- Once the brownie is fully cooled, assemble the dessert: for individual portions, press the kadaïf mixture into silicone molds and freeze 20–25 minutes. Cut the brownie to match the shapes, then adhere using a bit of melted chocolate.
- Melt the chocolate with coconut oil for the coating, spread it over the assembled brownies, decorate with pistachios, and chill until set.
Servings and Timing
- Serves: 6 to 8 portions
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
Variations
- Add a splash of orange blossom or rose water to the pistachio mixture for extra Middle Eastern aroma.
- Use milk or white chocolate for the coating for a sweeter twist.
- Mix finely grated orange zest into the brownie batter for a citrus note.
- Prepare in individual molds for elegant presentation.
Storage
- Store in the refrigerator for up to 3 days, well covered.
- Let come to room temperature before serving to enjoy optimal texture.
FAQs
Can I prepare this dessert in advance?
Yes, it keeps well refrigerated for up to 3 days.
How to avoid burning the kadaïf?
Toast over medium heat while stirring constantly and lower the heat if necessary.
Can I substitute pistachio paste?
Yes, almond or hazelnut paste can be used as alternatives.
Is this dessert vegetarian?
Yes, it contains eggs and dairy but no meat.
Can it be frozen?
Better to freeze components separately or freeze before assembly.
How to cut the brownie cleanly?
Use a sharp knife, clean the blade between cuts.
Can I use instant coffee instead of espresso?
Yes, strong instant coffee works fine.
What pan size is recommended?
A 25×20 cm pan is ideal for proper thickness.
How to make smooth chocolate coating?
Do not boil the cream; allow it to heat gently before stirring with chocolate.
Can I add spices to the brownie?
Yes, cinnamon or cardamom can enhance the flavor.
Conclusion
Middle Eastern Brownie offers an elegant fusion of fudgy chocolate and crunchy, nutty kadaïf with pistachio cream, finished with a rich chocolate coating. This sophisticated dessert is perfect for special occasions, impressing guests with its layered textures and exotic flavors.
Exotic Chocolate and Kadaïf Brownie
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 portions
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A dark chocolate brownie topped with crispy kadaïf and rich melted chocolate. A refined dessert with exquisite Middle Eastern flavors.
Ingredients
160g dark chocolate (minimum 52% cocoa)
85g butter
2 large eggs
20ml espresso
130g sugar
90g all-purpose flour (type 45)
1 teaspoon vanilla extract
¼ teaspoon salt
200g kadaïf pastry
50g butter
180–200g pistachio paste
100g unsalted chopped pistachios
200g dark chocolate (54% cocoa)
40g coconut oil
Instructions
- Melt the chocolate and butter together over a bain-marie, stirring until smooth.
- In a separate bowl, whisk the eggs and sugar until light and slightly pale. Add espresso and vanilla, mixing gently.
- Fold in the flour, then slowly drizzle in the melted chocolate mixture, folding carefully until smooth.
- Line a 25x20cm baking pan with parchment paper, pour in the brownie batter, and smooth the top. Bake at 175–180°C (fan oven) for 16–17 minutes until the edges slightly rise. Cool on a wire rack.
- Cut the kadaïf pastry into roughly 1cm pieces, and toast in butter over medium heat, stirring constantly until golden and crispy without burning. Transfer to a bowl, mix in chopped pistachios and pistachio paste (adjust amount based on consistency—warm it if too firm).
- Once the brownie is fully cooled, assemble the dessert: for individual portions, press the kadaïf mixture into silicone molds and freeze 20–25 minutes. Cut the brownie to match the shapes, then adhere using a bit of melted chocolate.
- Melt the chocolate with coconut oil for the coating, spread it over the assembled brownies, decorate with pistachios, and chill until set.
Notes
Add a splash of orange blossom or rose water to the pistachio mixture for extra Middle Eastern aroma.
Use milk or white chocolate for the coating for a sweeter twist.
Mix finely grated orange zest into the brownie batter for a citrus note.
Prepare in individual molds for elegant presentation.
Nutrition
- Serving Size: 1 portion
