This post may contain affiliate links, view our disclosure.
This Dubai style fudgy chocolate brownies recipe features a nutty, crunchy pistachio cream kataifi layer and chocolate ganache topping with the added bonus of protein. Thank you to Naked Nutrition for sponsoring this post; to my readers, I hope you enjoy these protein brownies as much as I do!
I love a decadent dessert as much as the next girl. And even more so if it tastes indulgent enough to satisfy a chocolate craving but comes with the added benefit of protein. Between you and me, I don’t think anyone tasting these brownies would guess that they contain protein powder unless you told them!
What Sets These Brownies Apart
- Dubai chocolate-style. At this point, I think just about everyone has tried at least some variation of Dubai chocolate. It might be trendy, but it’s popular for a reason. Rich chocolate, nutty pistachio, and crunchy kataifi combine for an irresistible treat. Here we take those same flavors and textures and make them into brownies.
- A good source of protein. With 10 grams of protein per serving, these brownies are more nourishing and have more staying power than a regular sweet treat. What’s not to love about a dessert that helps you meet your protein goals, right?!
- Also a decent source of fiber. In addition to packing a punch of protein, these brownies have a good amount of fiber as well: 4 grams per serving!
- Meal prep-friendly. If you sometimes crave a sweet treat but don’t want to indulge every day, whip up a batch of these brownies and keep them stashed in your freezer for just such an occasion. These freeze well and are great for portion-controlled desserts.
Dubai Brownie Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Brownie Layer Ingredients
- Unsalted butter – Lends rich, buttery flavor.
- Avocado oil – Or any mild or neutral-flavored oil you like. Oil helps ensure our brownies are chewy.
- Granulated white sugar – The main sweetener in this recipe is granulated white sugar.
- Light brown sugar – A little bit of brown sugar adds deep molasses-y notes.
- Vanilla extract – Vanilla lends flavor and aroma.
- Eggs – Eggs are a binder that helps us achieve the perfect texture.
- Unsweetened cocoa powder – Use natural (not Dutch-processed) cocoa powder here.
- Naked Nutrition Grass-Fed Whey Protein Powder – This protein powder is perfect for baking. It blends beautifully into the batter, and you can’t taste it in this brownie recipe. If you’re not familiar with Naked Nutrition, it’s a brand I’m believe in. Their Naked Whey is sourced from grass-fed, free-roaming cows raised without hormones. It’s free of additives and artificial sweeteners, with the only ingredient being whey protein concentrate.
- Salt – A touch of salt enhances the deep chocolate flavor.
- Instant espresso powder – Instant espresso powder is optional; just a little bit pulls out the complex notes in the chocolate.
Pistachio Kataifi Layer Ingredients
- Pistachio cream – Sweet and nutty pistachio cream is a key ingredient. For the best flavor (and as the more affordable option), I recommend making your own pistachio cream. However, store-bought pistachio cream will also work fine.
- Tahini – Tahini is optional, but a classic ingredient in traditional Duabi chocolate desserts. It’s a paste made of ground sesame seeds with a bitter, nutty flavor. It helps balance out the sweetness of the pistachio cream.
- Toasted kataifi – Kataifi (which you’ll also sometimes seen referred to as kadayif, kunafa, or kanafeh) is shredded phyllo dough. Look for the toasted version, which will save you the step of toasting it.
- Naked Nutrition Grass-Fed Whey Protein Powder – The trick to getting a decent amount of protein in brownies is to divide it between the brownies and the topping! That way, you’re adding enough for the benefits but not so much that the brownies taste different.
Chocolate Ganache Ingredients
- Heavy whipping cream – Classic chocolate ganache consists of heavy whipping cream and chocolate; don’t be tempted to swap out the heavy whipping cream for light cream or half and half here or if may not set properly.
- 60% dark chocolate – Any kind of chocolate will work here; use milk chocolate, bittersweet chocolate, or even white chocolate if that’s your preference.
Optional Decoration Ingredients
- Pistachio cream and finely-chopped unsalted pistachios
Instructions: How to Make Dubai Brownies
Step 1: Make the Brownie Layer
- Prep. Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides.
- Make the brownie batter. Add the butter, oil, white sugar, and brown sugar to a saucepan over medium heat. Heat until the butter is melted, stirring well until the sugar is completely dissolved. (Alternatively, you can add everything to a microwave-safe bowl and microwave in 45-second intervals, stirring well between each interval.) (TIP: The point here isn’t to just melt the butter, it’s to make sure the mixture is warm enough and well-mixed enough to fully dissolve the sugar.) Cool to lukewarm, about 10 minutes. Beat in the vanilla and eggs, and then stir in the cocoa powder, flour, whey protein powder, salt, and instant espresso powder.
- Bake. Transfer the batter to the prepared pan, and spread it out evenly. Bake until the brownies are set along the outside, and look puffed and dry on top, about 20 to 22 minutes, being careful not to over-bake. (TIP: The toothpick test for doneness won’t work here because if a toothpick comes out dry, the brownies are over-baked.)
- Cool. Cool to room temperature, at least 1 hour.
Step 2: the Pistachio Kataifi Layer
TIP: If you’re using homemade pistachio cream, you can make it up to 1 week in advance and store it covered in the fridge.
- Make the pistachio kataifi mixture. Add the pistachio cream and tahini to a medium-large microwave-safe bowl. Microwave in 10 second intervals (stirring between each interval) until it’s slightly softened and easy to stir. Mix well, and then mix in the kataifi and protein powder until well-combined (TIP: start mixing with a spoon, but use your hands once it gets too hard to stir; the mixture will be thick, almost like cookie dough).
- Spread the mixture on top of the cooled brownies. Transfer the mixture to the brownies, using your hands to gently spread it out evenly across the top. Once it’s spread out, use a metal spatula to smooth out the surface and gently press it down.
Step 3: Make the Chocolate Ganache
- Heat the cream to steaming in a 3-quart saucepan on the stovetop or in 30-second intervals (stirring between each interval) in a medium microwave-safe bowl. Once steaming hot, add the finely chopped chocolate. Let it sit for 3 minutes, and then gently stir to combine. Spread the ganache evenly on top of the pistachio kataifi layer.
Step 4: Optional Decoration on Top
- Gently warm the pistachio cream (about 5 seconds in the microwave); put it in a small zip-top plastic bag, snip off one corner, and pipe the pistachio cream in lines across the top. Use a toothpick to swirl it decoratively. Sprinkle on the finely chopped pistachios. Let the ganache set (about 2 hours at room temperature or 20 minutes in the fridge) before cutting the brownies.
Storage
After the ganache sets, cut the brownies and store them layered between pieces of parchment paper in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Let them come to room temperature before serving.
Bakers’ Tips
- If you prefer lower carb desserts, in the brownies, you can swap out half of the granulated white sugar and half of the light brown sugar for keto versions of each.
- When you’re checking the brownies for doneness, don’t use the toothpick test or your brownies will be over-baked and dry. Instead, check if they’re set along the outside and look puffed and dry on top.
- Toasted kataifi is available on Amazon. However, if you can’t find it, you can buy regular kataifi and toast it yourself. If you bought it frozen, thaw it first. And if it comes in long strands (this is the traditional form), chop them up into about 1-inch pieces. After that, toast it in a skillet with a little butter over medium-low heat about 10 to 15 minutes, stirring frequently. Alternatively, toss it with a little butter, spread it out on a baking tray, and toast it in a 350F oven for about 8 to 10 minutes, tossing occasionally.
Frequently Asked Questions
What is a Dubai style brownie?
Dubai-style brownies feature a rich, fudgy chocolate brownie layer topped with a mixture of sweet, nutty pistachio cream and crispy toasted shredded phyllo dough (aka kataifi), and are finished with a decadent layer of chocolate ganache.
Where can I get Dubai brownies?
They’re available at Costco, Crumbl Cookies, and specialty bakeries. They’re such a trendy item you might find them at grocery stores as well!
But there are a few reasons to make your own instead of buying them:
1) Homemade just tastes better; it’s usually fresher and you can control the quality of ingredients that go in.
2) Homemade is typically a lot more economical; with trendy items like Dubai-inspired desserts, the markup is outrageous.
3) Last but not least, these homemade brownies have the added benefit of protein.
Are protein brownies good or are they dry?
I’m happy to report that these protein brownies are deliciously moist and fudgy! The trick to protein brownies that aren’t dry is to make sure you use the right ratio of protein powder to liquid ingredients. I developed this recipe as a spin off of my regular chewy chocolate brownie recipe, replacing half of the all-purpose flour with whey protein powder. And because these brownies are Dubai-style with a creamy, crunchy layer of pistachio and kataifi on top, I also added more protein powder there.
If You Love Pistachio, You Don’t Want to Miss These Recipes
- Easy, From-Scratch Pistachio Pudding
- Knafeh Chocolate Bar (How to Make the Viral Dubai Chocolate Bar)
- 15-Minute Pistachio Crusted Salmon
- Pistachio Macarons With Rose Buttercream
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Protein Dubai Chocolate Brownies Recipe
Yields: 16 servings
Inspired by the viral chocolate bar trend, Dubai brownies pair decadent fudgy brownies with a layer of nutty pistachio cream and crunchy kataifi, topped off with a rich ganache. Here we add protein powder, giving each brownie a total of 10 grams of protein and transforming this indulgent dessert into something more satisfying.
Email This Recipe
Get this recipe link emailed straight to your inbox!
Equipment
Ingredients
Brownie Layer:
- 1/2 cup unsalted butter
- 1/4 cup avocado oil (or any mild or neutral-flavored oil you like)
- 1 cup granulated white sugar
- 1/4 cup light brown sugar (lightly packed)
- 1/2 tablespoon pure vanilla extract
- 2 large eggs
- 70 grams unsweetened cocoa powder (70 grams of unsweetened cocoa powder is about 3/4 cup + 2 tablespoons)
- 1/4 cup all-purpose flour
- 30 grams Naked Nutrition Grass-Fed Whey Protein Powder (30 grams of whey protein powder is about 1/4 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon instant espresso powder (optional)
Pistachio Kataifi Layer:
- 240 grams pistachio cream (240 grams of pistachio cream is about 1 cup)
- 1 tablespoon tahini (optional)
- 130 grams toasted kataifi (130 grams of toasted kataifi is about 2 cups; see Notes)
- 30 grams Naked Nutrition Grass-Fed Whey Protein Powder (30 grams of whey protein powder is about 1/4 cup)
Chocolate Ganache:
- 5 tablespoons heavy whipping cream
- 4 ounces 60% dark chocolate (finely chopped)
Optional Decoration:
- 1 tablespoon pistachio cream
- 2 teaspoons finely chopped unsalted pistachios
Instructions
For the Brownie Layer:
- Prep. Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides.
- Make the brownie batter. Add the butter, oil, white sugar, and brown sugar to a saucepan over medium heat. Heat until the butter is melted, stirring well until the sugar is completely dissolved. (Alternatively, you can add everything to a microwave-safe bowl and microwave in 45-second intervals, stirring well between each interval.) (TIP: The point here isn’t to just melt the butter, it’s to make sure the mixture is warm enough and well-mixed enough to fully dissolve the sugar.) Cool to lukewarm, about 10 minutes. Beat in the vanilla and eggs, and then stir in the cocoa powder, flour, whey protein powder, salt, and instant espresso powder.
- Bake. Transfer the batter to the prepared pan, and spread it out evenly. Bake until the brownies are set along the outside, and look puffed and dry on top, about 20 to 22 minutes, being careful not to over-bake. (TIP: The toothpick test for doneness won't work here because if a toothpick comes out dry, the brownies are over-baked.)
- Cool. Cool to room temperature, at least 1 hour.
For the Pistachio Kataifi Layer:
- Make the pistachio kataifi mixture. Add the pistachio cream and tahini to a medium-large microwave-safe bowl. Microwave in 10 second intervals (stirring between each interval) until it's slightly softened and easy to stir. Mix well, and then mix in the kataifi and protein powder until well-combined (TIP: start mixing with a spoon, but use your hands once it gets too hard to stir; the mixture will be thick, almost like cookie dough).
- Spread the mixture on top of the cooled brownies. Transfer the mixture to the brownies, using your hands to gently spread it out evenly across the top. Once it's spread out, use a metal spatula to smooth out the surface and gently press it down.
For the Chocolate Ganache:
- Heat the cream to steaming in a 3-quart saucepan on the stovetop or in 30-second intervals (stirring between each interval) in a medium microwave-safe bowl. Once steaming hot, add the finely chopped chocolate. Let it sit for 3 minutes, and then gently stir to combine. Spread the ganache evenly on top of the pistachio kataifi layer.
Optional Decoration on Top:
- Gently warm the pistachio cream (about 5 seconds in the microwave); put it in a small zip-top plastic bag, snip off one corner, and pipe the pistachio cream in lines across the top. Use a toothpick to swirl it decoratively. Sprinkle on the finely chopped pistachios. Let the ganache set (about 2 hours at room temperature or 20 minutes in the fridge) before cutting the brownies.
Notes
- Kataifi: Toasted kataifi is available on Amazon. However, if you can’t find it, you can buy regular kataifi and toast it yourself. If you bought it frozen, thaw it first. And if it comes in long strands (this is the traditional form), chop them up into about 1-inch pieces. After that, toast it in a skillet with a little butter over medium-low heat about 10 to 15 minutes, stirring frequently. Alternatively, toss it with a little butter, spread it out on a baking tray, and toast it in a 350F oven for about 8 to 10 minutes, tossing occasionally.
- Storage: After the ganache sets, cut the brownies ands store them layered between pieces of parchment paper in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Let them come to room temperature before serving.
- Lower Carb Variation: In the brownies, you can swap out half of the granulated white sugar and half of the light brown sugar for keto versions of each.
Nutrition
Calories: 373kcal | Carbohydrates: 31g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 132mg | Potassium: 286mg | Fiber: 4g | Sugar: 19g | Vitamin A: 291IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 3mg
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
