Dubai Chocolate Brookies look fancy, but the whole recipe really comes down to one technique: layering. Once you understand how to build clean, even layers from a basic box mix, you can turn weeknight bakes into party desserts without extra stress or equipment. This recipe uses a Betty Crocker cookie brownie mix, crisp kadayif, pistachio cream, and ganache—but it’s the order and texture of each layer that makes it work.
Here’s what I focus on. First, the base needs to be fully baked and cooled so the next layers don’t sink or slide. If you rush this part, the kadayif and ganache will grab onto a warm, soft surface and you’ll lose those neat, bakery-style squares. Give it the full time in the oven, then cool it completely on the counter. No shortcuts here—that’s your foundation.
The next technique is handling kadayif. It can feel a little confusing the first time, but it’s straightforward: toast it until it’s golden and crisp, then coat it in melted pistachio cream until it turns sticky. Don’t stop toasting while it’s still pale; you want it to sound dry and crunchy when you stir it in the pan. After that, press it gently but firmly over the brookie base so it creates an even, grabbable layer for the ganache.
Finally, there’s the ganache. You’re not cooking it, just combining hot cream with chopped chocolate and letting time do the work. The important move is to wait a few minutes before whisking, then whisk until completely smooth and glossy with no streaks. Pouring it while it’s still spreadable but not too hot gives you that sleek, even finish and clean slices once it’s chilled.
If you’re hosting, this is the kind of dessert that looks like you went all-in, but the technique is actually simple and repeatable. Master those three points—bake and cool the base, crisp and coat the kadayif properly, and mix a smooth ganache—and you can serve Dubai Chocolate Brookies that cut perfectly, travel well, and impress everyone at the table.
Simple Steps to Dubai Chocolate Brookies
The Essentials
- 1 box (17.4 oz) Betty Crocker Delights Supreme Cookie Brownie Mix
- Vegetable oil, water, and egg as listed on the cookie brownie mix package
- 2 tablespoons unsalted butter
- 2 1/4 cups kadayif
- 1 cup pistachio cream, melted (plus 1 to 2 teaspoons more for topping)
- 3/4 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 4 oz dark chocolate, chopped
Start Here
- Heat your oven to 350°F (or 325°F if you’re using a nonstick pan). Lightly spray an 8×8-inch baking pan with nonstick spray. Line it with parchment, leaving an overhang on two sides so you can lift the bars out easily later.
- Prepare the brownie batter and cookie dough following the directions on the box. Spread the brownie batter evenly into the lined pan, smoothing it into the corners. Scoop the cookie dough into 9 portions and drop them evenly over the brownie layer (3 by 3 grid). No need to press them down; they’ll spread as they bake.
- Bake for 34 to 38 minutes, or until a toothpick inserted about 2 inches in from the side comes out mostly clean with just a few moist crumbs. The center should look set, not jiggly. Let the pan cool completely on a rack; this can take 45 minutes or more.
- While the brookie base cools, add the butter to a large skillet over medium-high heat. Once melted, add the kadayif. Cook, tossing continuously, for 5 to 10 minutes until it turns golden brown and crisp. It should smell toasty and feel dry and crunchy. Transfer to a heatproof bowl and let it cool to room temperature.
- Pour the melted 1 cup pistachio cream over the cooled kadayif. Toss until every strand is coated and the mixture feels sticky and clumpy—this helps it adhere to the brookies later. Spread this mixture evenly over the fully cooled cookie brownie layer, pressing down gently with an offset spatula or your fingers so it sticks in an even layer. Set aside.
- For the ganache, warm the heavy cream in a small saucepan over medium-low heat until it’s hot and steaming but not boiling. Do not let it simmer hard. Place the chopped semisweet and dark chocolate in a heatproof bowl and pour the hot cream over the top. Let it sit undisturbed for 3 to 5 minutes, then whisk until completely smooth and glossy.
- Pour the ganache over the kadayif-pistachio layer. Use an offset spatula or the back of a spoon to spread it into an even, smooth layer all the way to the corners.
- Transfer the remaining 1 to 2 teaspoons melted pistachio cream to a small resealable plastic bag. Snip a tiny piece off one corner and pipe straight lines over the ganache. Drag a knife or skewer up and down through the lines to create a simple swirl pattern.
- Refrigerate for at least 1 hour, or until the ganache is fully set and no longer tacky. Lift the slab out using the parchment overhang and place on a cutting board. Use a sharp knife to cut into 9 equal squares, rinsing the blade under hot water and drying it between cuts for the cleanest edges. Serve chilled or at cool room temperature.
What exactly is kadayif (and where do I find it in the US?)
Kadayif is a type of very thin, shredded phyllo dough that bakes up insanely crisp and light. It’s common in Middle Eastern and Turkish desserts and is usually sold frozen in bags. In the US, you’ll often find it labeled as “kadaif,” “kataifi,” or “shredded phyllo dough.” Check Middle Eastern, Turkish, Greek, or Mediterranean markets first. Some larger grocery stores carry it in the freezer section near regular phyllo. At home, keep it frozen until you’re ready to use it, then thaw it in the fridge or at room temperature so it separates easily. For this recipe, make sure you’re using plain, unbaked kadayif—not pre-sweetened or pre-syruped versions that are already cooked.
Using a box mix but still getting bakery-level layers
Starting with a Betty Crocker cookie brownie mix keeps this recipe weeknight-friendly, but you can still get a bakery look if you treat the base with care. First, measure the liquids for the mix accurately so the brownie layer isn’t too wet and underbaked. Second, spread the brownie batter in a completely even layer; thin corners will dry out faster in the oven. When you add the cookie dough scoops, try to space them consistently so you get that classic brookie pattern in every slice. Let the baked base cool fully before layering anything on top—this prevents the kadayif from steaming and losing its crunch and keeps the ganache from melting into the bars. These small steps make a huge difference in how neatly your brookies slice and stack on a serving platter.
Make-ahead tips, storage, and how these brookies slice cleanly
This dessert actually gets better with a bit of time, which is ideal for entertaining. You can bake the brookie base a day in advance and keep it covered at room temperature, then add the kadayif and ganache the next day. Once fully assembled, chill the pan for at least 1 hour, but up to 24 hours, before slicing. For the cleanest cuts, use a long, sharp knife and wipe it between every slice. Cold ganache will cut into sharp edges rather than smearing. Store leftovers in an airtight container in the fridge for 3 to 4 days; the kadayif will stay pleasantly crisp, especially the first 2 days. For serving at gatherings, you can cut them smaller into 16 bite-size squares so they’re easy to grab from a dessert board.
Recipe FAQ: Common Questions
Can I make Dubai Chocolate Brookies without pistachio cream?
If you can’t find pistachio cream, you can still make these brookies with a few adjustments. Use another smooth nut or seed spread, like almond butter, cashew butter, or even tahini for a different twist. The key is a spreadable, not too runny texture so it coats the kadayif and helps it stick together. You may want to sweeten a more savory option, like tahini, with a tablespoon or two of powdered sugar or honey to balance the flavors. The flavor profile will change, but the layered texture and structure of the dessert will still work.
Why do I need to cool the brookie base completely before adding kadayif and ganache?
Cooled layers are essential for clean results. If the brookie base is warm, the kadayif will start to steam and soften instead of staying crisp, and the pistachio cream can melt and turn greasy. Even more important, hot or warm bars will cause the ganache to slide, soak in, or separate, instead of setting in a neat, glossy layer. Cooling means at least until the pan is no longer warm to the touch in the center—usually 45 to 60 minutes. This one pause saves you from sloppy layers and messy slices later, especially if you’re serving guests.
How do I avoid grainy or broken ganache?
Ganache is simple, but a few small mistakes can make it grainy. First, finely chop the chocolate so it melts evenly. Second, heat the cream until it’s hot and steaming but not boiling violently; overheated cream can cause the fats to separate. Pour the cream over the chocolate and let it sit untouched for 3 to 5 minutes to soften the chocolate before whisking. When you whisk, start in the center and move outward slowly until it turns smooth and shiny. If it still looks slightly grainy, you can warm it gently over a double boiler while stirring, but don’t overheat. Straining through a fine sieve is a last-resort fix if needed.
Can I double the recipe for a crowd?
Yes, this recipe doubles well, but you’ll need to adjust your pan size and baking time. For a double batch, use a 9×13-inch pan and two boxes of the cookie brownie mix, doubling all other ingredients. The base layer will be slightly thicker, so expect to add 5 to 10 minutes to the bake time. Start checking with a toothpick at the earlier range and look for mostly clean crumbs near the edges and a set center. Make sure your kadayif layer spreads in a thin, even sheet so it doesn’t overpower the brownie base. Chill the larger pan for the full hour (or longer) to ensure the ganache sets firmly for clean slicing.
How should I serve these for entertaining so they look impressive?
For entertaining, presentation is all about uniformity and contrast. Chill the pan thoroughly, then cut the brookies into even squares using a hot, dry knife. Wipe the blade between cuts so each piece has sharp edges and clear layers. Arrange them on a simple white platter or board in tight rows so the layered sides are visible. You can add a light sprinkle of crushed pistachios on the serving plate—not directly on top—to keep the clean ganache finish. Serve them slightly cool so the ganache holds but the base isn’t too firm. These look great as part of a dessert spread with coffee or tea, because the rich chocolate and pistachio stand out next to lighter options like fruit or cookies.
Dubai Chocolate Brookies
Equipment
- 8x8-inch baking pan
- parchment paper
- nonstick cooking spray
- large skillet
- offset spatula
- small saucepan
- heatproof bowl
- small resealable plastic bag
- sharp knife
Ingredients
- 1 box (17.4 oz) Betty Crocker Delights Supreme Cookie Brownie Mix
- vegetable oil, water and egg amounts as called for on mix package
- 2 tablespoons unsalted butter
- 2 1/4 cups kadayif
- 1 cup pistachio cream melted
- 3/4 cup heavy cream
- 4 oz semisweet chocolate chopped
- 4 oz dark chocolate chopped
- 1 to 2 teaspoons pistachio cream melted (for drizzling)
Instructions
- Preheat the oven to 350°F (325°F for nonstick pans). Coat an 8x8-inch pan with nonstick spray and line it with parchment paper, leaving an overhang for easy removal.
- Make the brownie batter and cookie dough following the directions on the box. Spread the brownie batter evenly into the prepared pan.
- Use a small cookie scoop to place nine even scoops of cookie dough over the brownie layer in a 3x3 grid.
- Bake for 34 to 38 minutes, or until a toothpick inserted about 2 inches from the side comes out nearly clean. Remove from oven and allow the bars to cool completely in the pan.
- While the bars cool, melt the butter in a large skillet over medium-high heat. Add the kadayif and toss constantly for 5 to 10 minutes, until it turns golden and becomes crisp. Transfer to a heatproof bowl to cool.
- Pour the melted cup of pistachio cream over the cooled kadayif and stir until every piece is tacky and coated. Spread this pistachio-kadayif mixture evenly over the cooled brookies, pressing gently so it adheres.
- To make the ganache, warm the heavy cream in a small saucepan over medium-low heat until hot but not boiling. Place the chopped semisweet and dark chocolate in a heatproof bowl and pour the hot cream over it. Let sit 3 to 5 minutes, then whisk until smooth and glossy.
- Pour the ganache over the pistachio-kadayif layer and level it with an offset spatula or spoon.
- Place 1 to 2 teaspoons of melted pistachio cream into a small resealable bag, snip off a corner, and pipe even lines across the ganache. Drag a knife or skewer up and down through the lines to form a marbled swirl.
- Chill the pan in the refrigerator for at least 1 hour, until the ganache firms. Lift the bars from the pan using the parchment overhang and slice into 9 squares. For clean cuts, run a sharp knife under hot water, dry it, and wipe between each cut.