30/10/2025
Brownies for every mood.
1️⃣ Dubai Chocolate Brownies
Ingredients:
- 1¼ cups (200g) semi-sweet chocolate chips
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) light brown sugar
- Pinch of salt
- 2 large eggs
- 2 tsp vanilla bean paste (optional)
- 4 tbsp unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
Steps:
1. Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment, leaving overhang.
2. Melt chocolate chips and butter (microwave or double boiler), stir smooth, and cool slightly.
3. Whisk sugar, salt, eggs, and vanilla in a large bowl until sugar dissolves.
4. Fold in melted chocolate. Sift in cocoa powder and flour, stir until smooth and glossy.
5. Pour batter into pan, level it, and bake 25–28 minutes until edges set, center with moist crumbs.
6. Cool slightly in pan.
How to Toast Kataifi Pastry:
Break kataifi into small strands. Melt butter over medium-low heat, add pastry, and stir until golden. Cool before layering with pistachios.
Pistachio Ingredients:
- 1 cup (300g) pistachio cream
- 2 tbsp tahini
- Large pinch of salt
- 2 cups (160g) roasted kataifi
Mix pistachio cream, tahini, and salt. Fold in roasted kataifi until coated. Spread over cooled brownies and level with a spatula.
Ganache Topping:
- 2 cups (340g) semi-sweet chocolate chips
- 1/2 cup (125ml) heavy cream
- 2 tbsp pistachio cream
Heat cream until it gently bubbles (don’t boil). Pour over chocolate chips, wait 2 minutes, then stir smooth. Spread ganache over pistachio layer, level, and top with pistachios.
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2️⃣ Fudge Brownies
Ingredients
- 10 tbsp (145g) unsalted butter
- 1¼ cups (250g) granulated sugar
- ¾ cup + 2 tbsp (75g) unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 2 large cold eggs
- ½ cup (65g) all-purpose flour
- ⅔ cup (80g) chopped walnuts, pecans, or chocolate chips (optional)
Instructions:
1. Preheat to 325°F (162°C). Line an 8-inch square pan with parchment or foil, leaving overhangs for easy removal.
2. In a saucepan over medium-low heat, melt butter fully. Remove from heat before browning.
3. While butter is hot, stir in sugar, cocoa, vanilla, and salt until combined. Batter may look gritty, don’t worry.
4. Let sit 5–10 minutes until warm to the touch.
5. Stir in cold eggs one at a time, mixing vigorously after each.
6. Stir in flour until batter is thick and pulls from the sides, about 40–50 strokes.
7. Fold in nuts or chocolate chips, if using.
8. Spread batter evenly in pan. Bake 20–30 minutes until edges are set and center is slightly underbaked. Toothpick should come out with moist crumbs.
9. Cool completely in pan or chill 1–2 hours and slice with a sharp knife, wiping between cuts.
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3️⃣ Cheesecake Brownies
Brownie Batter:
- 12 oz semi-sweet or bittersweet chocolate chips (340 g)
- 6 tbsp unsalted butter, cubed (85 g)
- ¾ cup granulated sugar (150 g)
- 1 tsp vanilla extract (5 ml)
- 3 large eggs, room temp
- ¼ cup unsweetened cocoa powder (25 g)
- ⅓ cup cornstarch (40 g)
- ½ tsp salt (3 g)
- 1 cup mini semi-sweet chocolate chips (170 g)
Cheesecake Layer:
- 8 oz cream cheese, softened (225 g)
- ½ cup granulated sugar (100 g)
- 1 large egg, room temp
- ½ tsp vanilla extract (2.5 ml)
Steps:
1. Preheat oven to 350°F (175°C). Line a 9-inch (23 cm) square pan with parchment and lightly spray.
2. Melt chocolate chips and butter in a large bowl (microwave in 30-sec bursts, stir between).
3. Stir in sugar and vanilla. Add eggs one at a time, mixing well.
4. In a separate bowl, whisk cocoa, cornstarch, and salt. Add to wet mix and stir until smooth and pulling from sides.
5. Fold in chocolate chips. Spread ⅔ of batter into pan.
6. Beat cream cheese until fluffy. Add sugar, then egg and vanilla. Mix until smooth.
7. Spread cheesecake layer over brownie base. Drizzle or dollop remaining brownie batter on top.
8. Bake 30–35 mins, until a toothpick comes out with moist crumbs.
9. Cool completely. Lift out using parchment, slice into squares.
10. Store in fridge, airtight.
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4️⃣ Tiramisu Brownies
Brownie Base:
- ½ cup (115g) unsalted butter
- 6 oz (170g) semi-sweet chocolate, chopped
- 1 tbsp espresso powder
- 1¼ cups (250g) granulated sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 3 tbsp vegetable oil
- ½ cup (40g) unsweetened cocoa powder
- ¼ tsp salt
- ½ cup (65g) all-purpose flour
Espresso Soak:
- ⅔ cup (160mL) boiling water
- 1 tbsp espresso powder
- 1 tbsp granulated sugar
- 12 Savoiardi lady fingers
Mascarpone Cream:
- 8 oz (225g) cold mascarpone
- ⅓ cup (45g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240mL) cold heavy cream
- Cocoa powder, for dusting
Instructions:
1. Preheat oven to 350°F. Butter and line an 8×8" pan with parchment, leaving overhang.
2. Melt butter in a pot over medium heat until sizzling. Remove from heat, whisk in chocolate and espresso powder until smooth.
3. In a large bowl, whisk in sugar. Add eggs one at a time. Mix in vanilla, oil, cocoa, and salt.
4. Stir in flour just until combined—don’t overmix.
5. Pour into pan and smooth the top. Bake 27–32 min until set and a skewer comes out with moist crumbs. Cool completely.
Mascarpone Cream:
6. Beat mascarpone, powdered sugar, and vanilla until smooth.
7. With mixer on low, slowly drizzle in cream. Scrape bowl often.
8. Once combined, whip on high 1–2 min until stiff peaks form.
Assembly:
9. Mix espresso soak ingredients. Dip lady fingers briefly and layer over cooled brownie.
10. Spread mascarpone cream on top. Chill at least 1 hour.
11. Lift out using parchment, dust with cocoa, slice, and serve.
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5️⃣ Matcha Brownies
Ingredients
- 1 cup (227 g) salted butter, melted and slightly cooled
- ⅔ cup (133 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 3 large eggs, room temp
- 1 large egg yolk, room temp
- 2 tsp (10 ml) vanilla extract
- 2 tbsp (30 ml) matcha powder
- 1⅓ cup (167 g) all-purpose flour
- 1 cup (132 g) chopped bittersweet chocolate or chips (optional)
Instructions
1. Preheat oven to 350°F. Grease a 9x9" pan and line with parchment, leaving overhang for easy removal.
2. Whisk melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs, yolk, and vanilla; mix well.
4. Sift in matcha and flour; fold until just combined.
5. Fold in chocolate, if using.
6. Bake 20–25 minutes, until center is set.
7. Cool in pan 15 minutes, then transfer to wire rack.
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6️⃣ Ube Brownies
Ingredients
- 1 cup ube halaya
- 1 cup unsalted butter, melted
- 2 large eggs
- 1 tbsp ube extract
- 1 cup granulated sugar
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a brownie pan.
2. In a bowl, mix ube halaya, ube extract, melted butter, and eggs until smooth.
3. In another bowl, sift flour, baking powder, salt, and sugar.
4. Gradually combine wet and dry ingredients. Don’t overmix.
5. Pour batter into pan and spread evenly.
6. Bake 25–30 minutes, until a toothpick comes out with moist crumbs.
7. Cool completely before slicing.
