Dubai Chocolate Mini Brownies
Dubai Chocolate Mini Brownies
Ingredients
For the Brownies
- 2 large eggs
- 1 tablespoon oil
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
For the Pistachio Filling
- 1 tablespoon unsalted butter
- 1 1/2 cups shredded phyllo dough
- 1/2 cup pistachio cream, or as needed
For the Coating
- 1 cup chocolate, melted, for coating
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the eggs, oil, vanilla extract, melted butter, granulated sugar, and light brown sugar. Whisk until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Add the cocoa powder, all-purpose flour, baking powder, and salt to the wet ingredients. Stir with a spatula until just combined, being careful not to overmix. The batter will be thick.
⏱️ 3 min
- 4
Spoon the brownie batter into the prepared mini muffin tin, filling each cavity about two-thirds full.
⏱️ 5 min
- 5
Bake for 10-18 minutes, or until a toothpick inserted into the center of a brownie comes out with moist crumbs, but not wet batter. Avoid overbaking. Let the brownies cool completely in the tin before removing.
⏱️ 18 min•🌡️ 350
- 6
While the brownies cool, prepare the pistachio filling. In a small skillet over medium heat, melt the butter. Add the shredded phyllo dough and cook, stirring constantly, until golden brown and crispy, about 3-5 minutes.
⏱️ 5 min
- 7
Remove the skillet from the heat and stir in the pistachio cream until well combined. Set aside.
⏱️ 2 min
- 8
Once the brownies are completely cool, gently remove them from the muffin tin. Using a small spoon or the back of a measuring spoon, create a small indentation in the center of each mini brownie.
⏱️ 5 min
- 9
Fill each indentation with the prepared pistachio mixture.
⏱️ 5 min
- 10
Melt the chocolate for coating using a double boiler or microwave. Carefully spoon the melted chocolate over the top of each filled brownie, ensuring the pistachio mixture is fully covered. You can also dip the tops of the brownies into the melted chocolate.
⏱️ 5 min
- 11
Place the coated brownies on a parchment-lined tray and transfer to the freezer for 10 minutes to allow the chocolate to set. Once set, they are ready to enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Dubai Chocolate Mini Brownies
For the Brownies
- 2 large eggs
- 1 tablespoon oil
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
For the Pistachio Filling
- 1 tablespoon unsalted butter
- 1 1/2 cups shredded phyllo dough
- 1/2 cup pistachio cream, or as needed
For the Coating
- 1 cup chocolate, melted, for coating
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the eggs, oil, vanilla extract, melted butter, granulated sugar, and light brown sugar. Whisk until the mixture is smooth and well combined.
⏱️ 5 min - 3
Add the cocoa powder, all-purpose flour, baking powder, and salt to the wet ingredients. Stir with a spatula until just combined, being careful not to overmix. The batter will be thick.
⏱️ 3 min - 4
Spoon the brownie batter into the prepared mini muffin tin, filling each cavity about two-thirds full.
⏱️ 5 min - 5
Bake for 10-18 minutes, or until a toothpick inserted into the center of a brownie comes out with moist crumbs, but not wet batter. Avoid overbaking. Let the brownies cool completely in the tin before removing.
⏱️ 18 min•🌡️ 350 - 6
While the brownies cool, prepare the pistachio filling. In a small skillet over medium heat, melt the butter. Add the shredded phyllo dough and cook, stirring constantly, until golden brown and crispy, about 3-5 minutes.
⏱️ 5 min - 7
Remove the skillet from the heat and stir in the pistachio cream until well combined. Set aside.
⏱️ 2 min - 8
Once the brownies are completely cool, gently remove them from the muffin tin. Using a small spoon or the back of a measuring spoon, create a small indentation in the center of each mini brownie.
⏱️ 5 min - 9
Fill each indentation with the prepared pistachio mixture.
⏱️ 5 min - 10
Melt the chocolate for coating using a double boiler or microwave. Carefully spoon the melted chocolate over the top of each filled brownie, ensuring the pistachio mixture is fully covered. You can also dip the tops of the brownies into the melted chocolate.
⏱️ 5 min - 11
Place the coated brownies on a parchment-lined tray and transfer to the freezer for 10 minutes to allow the chocolate to set. Once set, they are ready to enjoy!
⏱️ 10 min