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Dubai Cardamom Chocolate Brownie with Dates and Pistachios Recipe

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★★★★

3.9 from 55 reviews

This Dubai Chocolate Brownie recipe offers a decadent, fudgy treat infused with warm Middle Eastern flavors like cardamom and medjool dates. Combining rich dark chocolate, buttery texture, and a hint of caramel from brown sugar, these brownies are topped with crunchy pistachios for an elegant finish. Perfect for dessert or an indulgent snack, they bake up with a crackly top and a moist, melt-in-your-mouth center.

Ingredients

Scale

Main Ingredients

  • 1 cup (225g) Unsalted Butter
  • 200g Dark Chocolate, chopped
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar
  • 3 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 3/4 cup (90g) All-Purpose Flour
  • 1/4 cup (25g) Unsweetened Cocoa Powder, sifted
  • 1/2 teaspoon Cardamom Powder
  • 1/2 cup Chopped Medjool Dates
  • 1/2 teaspoon Salt
  • 1/4 cup Chopped Pistachios (optional)

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, allowing the paper to hang over the sides to make removing the brownies easier after baking.
  2. Combine Ingredients: In a heatproof bowl, melt the unsalted butter and chopped dark chocolate together gently, stirring until smooth and glossy. Allow the mixture to cool slightly before whisking in both granulated and brown sugars. Beat in the eggs one at a time to incorporate thoroughly, then add vanilla extract for enhanced flavor. Fold in all-purpose flour, sifted cocoa powder, cardamom powder, and salt just until combined to avoid overmixing. Lastly, gently fold in the chopped medjool dates and pistachios for texture and flavor.
  3. Prepare Your Cooking Vessel: Pour the brownie batter into the prepared, parchment-lined pan. Smooth the top evenly with a spatula, ensuring an even layer for uniform baking.
  4. Assemble the Dish: Optionally sprinkle additional chopped pistachios or a light dusting of cardamom powder on top for extra crunch and a beautiful finish.
  5. Cook to Perfection: Bake the brownies in the preheated oven for 25 to 30 minutes. To test doneness, insert a toothpick into the center; it should come out with moist crumbs but not wet batter, indicating a fudgy texture.
  6. Finishing Touches: Allow the brownies to cool in the pan for about 10 minutes. Then, carefully lift them out using the parchment paper edges and transfer to a wire rack to cool completely. This helps them set properly and makes cutting easier.
  7. Serve and Enjoy: Once cooled, cut the brownies into 16 squares. Serve them as is or pair with coffee or ice cream for an elevated dessert experience.

Notes

  • Ensure chocolate and butter mixture cools slightly before adding eggs to prevent cooking them.
  • Do not overmix the batter after adding flour to maintain a tender crumb.
  • Chopped dates add natural sweetness and moisture but can be substituted with dried cherries or raisins if preferred.
  • For a nut-free version, omit pistachios or replace them with seeds.
  • Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: chocolate brownie, Dubai dessert, Middle Eastern brownies, cardamom brownies, fudgy brownies, medjool dates, pistachio brownies

Find it online: https://foodarohub.com/dubai-cardamom-chocolate-brownie-with-dates-and-pistachios-recipe/