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
