Dubai Chocolate Mini Brownies
Equipment
Ingredients
Brownies
large eggs (room temperature)
2 pcs
vegetable oil
15 ml
vanilla extract
10 ml
butter (melted)
115 g
white granulated sugar
200 g
brown sugar (packed)
100 g
cocoa powder (unsweetened)
75 g
all-purpose flour
65 g
baking powder
8 g
salt
1 g
Pistachio Filling
pistachio cream
225 g
dried shredded phyllo dough (shredded)
75 g
butter (for frying)
15 g
Instructions
Mix the wet ingredients
Combine eggs, oil, vanilla extract, melted butter, white sugar and brown sugar in a large bowl until fully mixed.
Add dry ingredients
Add cocoa powder, all-purpose flour, baking powder and salt to the wet mixture. Stir until just combined.
Prepare the pan
Grease mini muffin trays or line an 8x8 inch baking pan with parchment paper.
Bake the brownies
Pour batter into prepared pan and bake at 175°C. For mini brownies, bake 10-18 minutes; for 8x8 pan, bake 30 minutes.
Cook the phyllo dough
Heat a pan over medium heat, melt butter, add shredded phyllo dough and cook until golden brown.
Combine pistachio filling
Remove pan from heat and stir in pistachio cream until fully combined and green.
Assemble the brownies
Cool brownies slightly, create small indentations in the center and spoon pistachio filling into each.
Original recipe
Storage
Store in airtight container. For best texture, warm slightly before serving.
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