Copycat Crumbl Dubai Chocolate Brownie
Copycat Crumbl Dubai Chocolate Brownie
Ingredients
For the Brownie Base
- 1 box mix brownies, prepared according to package directions for an 8x8 or 9x9 inch square baking dish, cooled completely
For the Pistachio Crunch Layer
- 1 cup shredded phyllo dough (kadaif/kataifi)
- 2 tablespoons unsalted butter, melted
- 7 ounces pistachio cream, divided
- 1/8 cup tahini
For the Chocolate Topping
- 8 ounces semi-sweet chocolate chips
- powdered sugar, as needed, to taste
For the Pistachio Drizzle (Optional)
- 1 tablespoon pistachio cream, reserved from pistachio crunch layer
Instructions
- 1
Prepare the box mix brownies according to package directions for an 8x8 or 9x9 inch square baking dish. Bake until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan on a wire rack.
- 2
In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the shredded phyllo dough and toast, stirring constantly, for 5 to 7 minutes, or until golden brown and crispy. Be careful not to burn. Transfer the toasted phyllo to a medium mixing bowl.
⏱️ 7 min00
- 3
To the bowl with the toasted phyllo, add 6 ounces of the pistachio cream (reserving 1 ounce for the optional drizzle) and the 1/8 cup of tahini. Mix thoroughly until all ingredients are well combined and form a cohesive, crumbly mixture.
⏱️ 5 min00
- 4
Evenly spread the pistachio crunch mixture over the cooled brownie base in the baking dish. Place the pan in the refrigerator for at least 30 minutes to allow the layer to set.
⏱️ 30 min00
- 5
In a microwave-safe bowl, melt the 8 ounces of semi-sweet chocolate chips. Microwave in 15-second intervals, stirring well after each, until smooth and fully melted. If using darker chocolate chips, stir in powdered sugar, as needed, to taste. If the mixture becomes too thick, microwave for a few more seconds to re-melt and combine.
⏱️ 3 min00
- 6
Remove the brownies from the refrigerator. Carefully pour and spread the melted chocolate topping over the set pistachio crunch layer. Spread gently in one direction to avoid disturbing the layer underneath.
⏱️ 5 min00
- 7
If desired, warm the reserved 1 tablespoon of pistachio cream slightly to make it more pourable. Drizzle it decoratively over the chocolate topping using a spoon or a small piping bag.
⏱️ 2 min00
- 8
Return the brownie pan to the refrigerator for at least 1 hour, or until the chocolate topping is completely set and firm.
⏱️ 60 min00
- 9
Once fully set, remove from the refrigerator, cut into desired serving sizes, and serve chilled.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Copycat Crumbl Dubai Chocolate Brownie
Ingredients
For the Brownie Base
- 1 box mix brownies, prepared according to package directions for an 8x8 or 9x9 inch square baking dish, cooled completely
For the Pistachio Crunch Layer
- 1 cup shredded phyllo dough (kadaif/kataifi)
- 2 tablespoons unsalted butter, melted
- 7 ounces pistachio cream, divided
- 1/8 cup tahini
For the Chocolate Topping
- 8 ounces semi-sweet chocolate chips
- powdered sugar, as needed, to taste
For the Pistachio Drizzle (Optional)
- 1 tablespoon pistachio cream, reserved from pistachio crunch layer
Instructions
- 1
Prepare the box mix brownies according to package directions for an 8x8 or 9x9 inch square baking dish. Bake until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan on a wire rack.
- 2
In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the shredded phyllo dough and toast, stirring constantly, for 5 to 7 minutes, or until golden brown and crispy. Be careful not to burn. Transfer the toasted phyllo to a medium mixing bowl.
⏱️ 7 min00 - 3
To the bowl with the toasted phyllo, add 6 ounces of the pistachio cream (reserving 1 ounce for the optional drizzle) and the 1/8 cup of tahini. Mix thoroughly until all ingredients are well combined and form a cohesive, crumbly mixture.
⏱️ 5 min00 - 4
Evenly spread the pistachio crunch mixture over the cooled brownie base in the baking dish. Place the pan in the refrigerator for at least 30 minutes to allow the layer to set.
⏱️ 30 min00 - 5
In a microwave-safe bowl, melt the 8 ounces of semi-sweet chocolate chips. Microwave in 15-second intervals, stirring well after each, until smooth and fully melted. If using darker chocolate chips, stir in powdered sugar, as needed, to taste. If the mixture becomes too thick, microwave for a few more seconds to re-melt and combine.
⏱️ 3 min00 - 6
Remove the brownies from the refrigerator. Carefully pour and spread the melted chocolate topping over the set pistachio crunch layer. Spread gently in one direction to avoid disturbing the layer underneath.
⏱️ 5 min00 - 7
If desired, warm the reserved 1 tablespoon of pistachio cream slightly to make it more pourable. Drizzle it decoratively over the chocolate topping using a spoon or a small piping bag.
⏱️ 2 min00 - 8
Return the brownie pan to the refrigerator for at least 1 hour, or until the chocolate topping is completely set and firm.
⏱️ 60 min00 - 9
Once fully set, remove from the refrigerator, cut into desired serving sizes, and serve chilled.
⏱️ 5 min00