Eggless Dubai Pistachio Brownies (Viral Kunafa Brownies, No Eggs)
Fudgy applesauce brownies topped with crispy pistachio kataifi, milk chocolate, and a feathered white chocolate and pistachio cream finish. No eggs; festive tray bake inspired by the viral Dubai chocolate bar.
Ingredients
For the eggless fudgy brownie base
- 200 g semi-sweet chocolate chips 1 cup; or chopped 50-55% dark chocolate
- 60 g unsalted butter 1/4 cup + 2 tsp
- 3/4 cup unsweetened applesauce
- 3/4 cup white granulated sugar
- 3 tbsp water
- 1 1/2 tsp pure vanilla extract
- 1 cup + 2 tbsp all-purpose flour 140 g; maida
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
For the pistachio kunafa filling
- 100 g kataifi pastry about 2 packed cups; thawed if frozen
- 1 tbsp unsalted butter
- 270 g good-quality pistachio cream 3/4 cup + 3 tbsp
For the chocolate topping and feather
- 220 g milk chocolate 1 1/2 cups + 3 tbsp; chopped
- 20 g white chocolate about 2 tbsp; chopped
- 20 g pistachio cream 1 tbsp
Instructions
Bake the eggless fudgy brownie
- Preheat the oven to 180°C (350°F) for at least 10 minutes. Line an 8 x 8 inch metal pan with parchment, leaving overhang on two sides; lightly grease the parchment.
- Melt the chocolate chips and butter in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Cool slightly. Alternatively, use a double boiler.
- In a large bowl, whisk applesauce and sugar until the sugar dissolves. Whisk in water and vanilla. Pour in melted chocolate and stir until combined; do not beat in excess air.
- Sift flour, baking powder, baking soda, and salt over the wet mixture. Fold with a spatula until no dry streaks remain. Scrape into the pan, smooth the top, and tap the pan on the counter a few times.
- Bake 28-32 minutes until a toothpick in the centre shows moist crumbs, not raw batter. Cool completely in the pan on a wire rack.
Toast the kataifi and mix the pistachio filling
- Loosen kataifi strands with your fingers. Melt 1 tbsp butter in a wide non-stick pan over medium heat. Add kataifi and cook, stirring, until deep golden and crisp, about 10-12 minutes. Cool on a plate 5 minutes.
- Warm 270 g pistachio cream in the microwave 15-20 seconds until pourable. Fold into the cooled toasted kataifi until evenly coated.
Layer and pour the chocolate
- Spread the pistachio kataifi over the cooled brownie; press with parchment and palms to compact. Melt milk chocolate; pour over the kataifi and tilt the pan for an even layer. Tap once.
Feather, chill, and slice
- Melt white chocolate and 20 g pistachio cream separately. Pipe thin diagonal lines of each across the milk chocolate. Drag a toothpick perpendicular to the lines both ways to feather.
- Refrigerate at least 1 hour until set. Lift out using parchment; slice into 16 squares with a hot dry knife, wiping between cuts.
Notes
Use pistachio cream (sweet spread), not plain pistachio butter. Choose a cream with at least 25% pistachio so the middle does not weep oil.
Kataifi is essential; vermicelli or sev will not give the same shatter. Find it frozen at Middle Eastern or Greek grocers.
If the brownie turns cakey, you likely overmixed after adding flour or overbaked. Fold gently and pull when the toothpick still has moist crumbs.
Chill before slicing so the chocolate top does not crack. Brownies keep 3 days at room temperature in a cool spot, up to 1 week refrigerated, or freeze wrapped squares up to 3 months.
Not vegan as written; swap vegan butter, vegan chocolate, and vegan pistachio or nut spreads for a plant-based version.
Tried this recipe?Let us know how it was!