Protein Dubai Chocolate Brownies Recipe

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Protein Dubai Chocolate Brownies Recipe

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.

Course Dessert

Cuisine American, Arabic and Middle Eastern

Keyword Dubai Brownies

Prep Time 30

Cook Time 20

Other Time: 3

Servings servings

Calories 373kcal

Author Faith Gorsky

Equipment

8 by 8-inch baking pan

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

US Customary - Metric

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