Recipe Note

Mastering Your Dubai Brownies: Tips & FAQs

What is Kadayif and why is it in this recipe?

Kadayif (also known as Kataifi) is a type of shredded filo pastry, often described as looking like vermicelli noodles or shredded wheat. It's a staple in many Middle Eastern desserts, like knafeh. In this recipe, we toast it until golden, which gives it an incredible crunch. When mixed with our pistachio cream, it becomes the crispy, textured filling that makes this brownie so unique and reminiscent of the viral Dubai chocolate bar. You can typically find it in the refrigerated or frozen section of larger supermarkets, or at any Middle Eastern or international grocery store.

How do I get a perfectly fudgy brownie?

The secret to a fudgy texture, rather than a cakey one, comes down to two things. First, using both caster sugar and light brown sugar adds moisture and chewiness. Second, be careful not to over-bake. The brownie should still be slightly soft in the centre when you take it out of the oven. It will continue to cook and set as it cools, resulting in that perfect dense and fudgy consistency.

Why is the long cooling time so important?

Patience is a key ingredient here! Allowing the brownie to cool completely at room temperature first, and then chilling it in the fridge for at least 4 hours (or ideally overnight), is essential. This allows the chocolate and butter to fully set, which creates the dense, fudgy texture and ensures you can get clean, sharp cuts without the layers smushing together. Don't be tempted to slice into it while it's still warm!

Can I make this recipe ahead of time?

Absolutely! In fact, these brownies are arguably even better on day two. Once fully cooled and set, you can store them in an airtight container in the fridge for up to 5 days. The flavours will meld together and the texture will become even fudgier.

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