Dubai Chocolate Mini Brownies
Dubai Chocolate Mini Brownies
Ingredients
For the Brownies
- 2 eggs
- 1 tablespoon olive oil
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
For the Pistachio Filling
- 1/2 cup pistachio cream, or as needed
- 1 1/2 cups shredded phyllo dough
- 2 tablespoons butter
For the Chocolate Topping
- 1 cup chocolate, melted, as needed
Instructions
- 1
Preheat your oven to 350°F. If using an 8x8 pan, grease it or line with parchment paper. If using mini muffin trays, prepare them as needed (silicone trays may not require greasing).
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the eggs, olive oil, vanilla extract, melted butter, granulated sugar, and brown sugar. Mix these ingredients thoroughly with a spatula until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Add the cocoa powder, all-purpose flour, baking powder, and a pinch of salt to the wet ingredients. Gently stir the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix the batter.
⏱️ 5 min
- 4
Pour the brownie batter into the prepared 8x8 pan or spoon/pipe it into mini muffin trays, filling each cup about halfway. For mini brownies, this recipe yields approximately 24-36 mini brownies depending on the size of your trays.
⏱️ 5 min
- 5
Bake the brownies in the preheated oven. If using an 8x8 pan, bake for 30 minutes. For mini brownies, bake for 10-18 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The baking time will vary based on your oven and the size of your mini muffin trays.
⏱️ 18 min•🌡️ 350
- 6
While the brownies are baking or cooling, prepare the pistachio filling. In a medium pan, melt 2 tablespoons of butter over medium heat.
⏱️ 2 min
- 7
Add the shredded phyllo dough to the melted butter in the pan. Cook the phyllo dough, stirring continuously with a spoon, until it turns golden brown and becomes crispy. This should take about 5-7 minutes.
⏱️ 7 min
- 8
Remove the pan from the heat and stir in the pistachio cream until it is thoroughly combined with the cooked phyllo dough. Set aside to cool slightly.
⏱️ 3 min
- 9
Once the brownies have cooled completely, carefully remove them from their pan or trays. For mini brownies, create a small indentation in the center of each brownie using the back of a small spoon or your thumb, forming a cup-like shape.
⏱️ 5 min
- 10
Fill each indentation with the prepared pistachio mixture. You can use a small spoon to carefully place the filling into each brownie cup.
⏱️ 5 min
- 11
Melt the chocolate for the topping. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler. Once melted and smooth, spoon the melted chocolate over the top of each filled mini brownie, ensuring the pistachio filling is completely enclosed and the top is smooth.
⏱️ 5 min
- 12
Place the tray of assembled brownies in the freezer for 10 minutes to allow the chocolate topping to set quickly.
⏱️ 10 min
- 13
After 10 minutes, remove the brownies from the freezer. If using silicone molds, gently press the bottom to release the finished brownies. Serve and enjoy your Dubai Chocolate Mini Brownies!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dubai Chocolate Mini Brownies
For the Brownies
- 2 eggs
- 1 tablespoon olive oil
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
For the Pistachio Filling
- 1/2 cup pistachio cream, or as needed
- 1 1/2 cups shredded phyllo dough
- 2 tablespoons butter
For the Chocolate Topping
- 1 cup chocolate, melted, as needed
Instructions
- 1
Preheat your oven to 350°F. If using an 8x8 pan, grease it or line with parchment paper. If using mini muffin trays, prepare them as needed (silicone trays may not require greasing).
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the eggs, olive oil, vanilla extract, melted butter, granulated sugar, and brown sugar. Mix these ingredients thoroughly with a spatula until the mixture is smooth and well combined.
⏱️ 5 min - 3
Add the cocoa powder, all-purpose flour, baking powder, and a pinch of salt to the wet ingredients. Gently stir the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix the batter.
⏱️ 5 min - 4
Pour the brownie batter into the prepared 8x8 pan or spoon/pipe it into mini muffin trays, filling each cup about halfway. For mini brownies, this recipe yields approximately 24-36 mini brownies depending on the size of your trays.
⏱️ 5 min - 5
Bake the brownies in the preheated oven. If using an 8x8 pan, bake for 30 minutes. For mini brownies, bake for 10-18 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The baking time will vary based on your oven and the size of your mini muffin trays.
⏱️ 18 min•🌡️ 350 - 6
While the brownies are baking or cooling, prepare the pistachio filling. In a medium pan, melt 2 tablespoons of butter over medium heat.
⏱️ 2 min - 7
Add the shredded phyllo dough to the melted butter in the pan. Cook the phyllo dough, stirring continuously with a spoon, until it turns golden brown and becomes crispy. This should take about 5-7 minutes.
⏱️ 7 min - 8
Remove the pan from the heat and stir in the pistachio cream until it is thoroughly combined with the cooked phyllo dough. Set aside to cool slightly.
⏱️ 3 min - 9
Once the brownies have cooled completely, carefully remove them from their pan or trays. For mini brownies, create a small indentation in the center of each brownie using the back of a small spoon or your thumb, forming a cup-like shape.
⏱️ 5 min - 10
Fill each indentation with the prepared pistachio mixture. You can use a small spoon to carefully place the filling into each brownie cup.
⏱️ 5 min - 11
Melt the chocolate for the topping. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler. Once melted and smooth, spoon the melted chocolate over the top of each filled mini brownie, ensuring the pistachio filling is completely enclosed and the top is smooth.
⏱️ 5 min - 12
Place the tray of assembled brownies in the freezer for 10 minutes to allow the chocolate topping to set quickly.
⏱️ 10 min - 13
After 10 minutes, remove the brownies from the freezer. If using silicone molds, gently press the bottom to release the finished brownies. Serve and enjoy your Dubai Chocolate Mini Brownies!
⏱️ 5 min