Melt chocolate chips with one tablespoon vegan butter. Set aside.
Melt white chocolate with one tablespoon vegan butter. Set aside.
Blend pistachios, oil, and vanilla sugar until it forms a smooth paste. Mix in half the melted white chocolate.
Spread half the pistachio mixture over the cooled brownies, reserving half the remaining pistachio paste.
Mix toasted kataifi with the melted chocolate, remaining white chocolate, and reserved pistachio mixture. Spread over the pistachio layer.
Refrigerate until set and cut into bars.
Dubai Brownies
As a child, I loved double decker brownies and recently they have been making a comeback. It was basically a boxed brownie mix, topped with marshmallow fluff and a rice krispy topping. That original recipe was created by Mrs. Helene Mintz A”H, who was a wonderful teacher and person. I decided to take the same idea and modernize it with current flavors. This will be a big hit to nosh on Sukkos or any occasion!
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ashira mirsky
brownies
chocolate
Dubai
kataifi
pistachio
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These Dubai Brownies were insanely good! The flavor and crunch were spectacular - not your average brownie by a long shot. Next time (and there will be a next time!) I will make the brownie layer from scratch instead of using a mix. Also, we do not have ready access to kataifi, so we toasted two packages of ramen noodles, and ground them up in a food processor as a substitute. Worked great!
These brownies are sophisticated, elevated and delicious…perfect for Yom Tov!
Dynamite!! Tastes like a crunch bar