Delicious Vegan Dubai Chocolate Brownies

These decadent vegan Dubai chocolate brownies feature a moist brownie cake, a crispy pistachio cream layer made with phyllo dough, and a rich chocolate shell swirled with macadamia nut butter. It's a special dessert that deserves a little attention, but so worth making—vegan, refined sugar-free, and made with only plant-based ingredients and some of my favorite products from Wilderness Poets.

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Viral Dubai chocolate brownies have been making waves on TikTok, but you know me, I had to make a vegan version, and these pistachio chocolate brownies might just steal the spotlight. With layers of crispy pistachio filling and a glossy chocolate topping, this dessert is elegant and indulgent. Best of all, it's made with only pure and plant-based ingredients, so you know you can feel good about your treat, too.

These chocolate brownies are, of course, inspired by my Dubai Pistachio Chocolate Bar Recipe. I've tested this brownie recipe more times than I can count (no complaints from my taste-testers), because I wanted it to be as luxurious and as irresistible as the bar recipe. It's now my go-to brownie when I want to impress. The creamy pistachio butter layer is a game changer, and the rich chocolate mixture on top adds that perfect melt-in-your-mouth finish. If you've never tried combining phyllo dough and brownies, this is your chance.

It takes a bit of your attention to make this special dessert, but I promise, nothing in this recipe is complicated. There are just multiple easy steps to follow, but each one creates that rich layer that will make these Dubai chocolate brownies so special. Let's make it together!

This post is sponsored by Wilderness Poets - A company that aligns with The All Natural Vegan Mission. Thank you for supporting brands that make The All Natural Vegan Possible!

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Ingredients To Make Viral Dubai Chocolate Brownies: 

Here's what you need from either the grocery store or online. And, of course, as always, I will give you my recommendations so you know how to replicate this dessert recipe.

• Macadamia Nut Butter: Adds richness and a slightly nutty undertone to both the brownie layer and the chocolate shell. I highly recommend the Macadamia Butter from Wilderness Poets. It's raw, so delicately flavored and lusciously creamy. It truly brings out the best flavors and textures in this brownie dessert. 
• Water: Helps loosen the nut butter and activates the flaxseed for binding in the brownie mixture.
• Ground Flaxseed: Acts as an egg replacer and gives structure to the brownie batter.
• Plant-Based Chocolate Chips: Used generously in the brownie batter to create that luxurious, dark chocolate flavor, and then again to create a luscious chocolate layer.
• Wilderness Poets Maple Crystals: A mineral-rich, less refined sweetener that replaces brown sugar and adds a slight caramel note. It's one of my favorite sweeteners due to its rich taste, low glycemic index, and vitamins and mineral content. A little goes a long way, and you can use any leftovers to make my Easy Bakery Style Pistachio Muffins or Vanilla Bean Cookies.
• Gluten-Free Flour: Provides structure while keeping the brownies gluten-free.
• Cacao Powder: Adds rich, dark chocolate flavor and balances the sweetness in the brownie batter.
• Vanilla Bean Powder: Enhances the overall flavor with subtle floral and warm notes similar to my Oil Free Vegan Cookie Dough Bark.
• Baking Powder and Sea Salt: Helps the brownies rise and stay soft and pillowy, while a little bit of salt enhances all the chocolatey flavors.
• Pistachio Butter: The creamy pistachio butter layer is the star of the show. For an extra dreamy pistachio filling, make sure it's at room temperature. Here again, I recommend Wilderness Poets pistachio butter for its bold, nutty flavor and natural, luxurious texture.
• Vegan Butter: Used to melt and bind the phyllo dough into a crispy, buttery base.
• Shredded Phyllo Dough (Kataifi pastry): Toasted until golden brown, it adds a delicate crunch and pastry-like texture to the middle layer. This fine ingredient is what gives the chocolate pistachio brownies their signature crunch. While it's easy to find online, you can often spot it in local Middle Eastern, Mediterranean, or international markets. Kataifi is a finely shredded pastry-think of it as phyllo dough in string form. Traditionally, it's used to make crispy nests or sweet, nut-filled rolls soaked in syrup or honey. But it's also a fun way to add unexpected texture to modern vegan desserts. In this recipe, I pan-fry the strands in vegan butter until perfectly golden and crisp, creating a deliciously crunchy layer for the pistachio cream.
• Avocado Oil: Helps the melted chocolate become smooth and pourable with a beautiful sheen.
• Raw Pistachios: Sprinkled on top for crunch, color, and a hint of saltiness. Throw any extras into my Gluten-Free Vegan Pistachio Cookies-delish!

See the recipe card for quantities.

How To Make This Brownie Recipe: 

I'll show you that despite the multiple steps, it's quite easy to make these vegan Dubai chocolate brownies.

• Make The Brownie Layer: In a large bowl, whisk macadamia nut butter and water until smooth. Melt chocolate chips, then stir in the dry ingredients. Combine with the wet mixture to form a rich brownie batter. Pour into the tin and bake in a preheated oven until a toothpick inserted into the center comes out mostly clean. Cool to room temperature.
• Make The Pistachio Layer: Melt vegan butter in a large pan over medium heat. Add shredded phyllo dough and stir until golden brown. Remove from the heat and mix in the pistachio butter. Spread this creamy pistachio filling evenly over the cooled brownie layer.
• Make The Chocolate Layer: Melt the chocolate chips with avocado oil over a low heat. Pour over the pistachio layer, smoothing into an even layer.
• Swirls & Toppings: Use a spatula or knife to swirl the chocolate layer into the pistachio layer to create a beautiful marbled look. Sprinkle chopped pistachios on top of the brownies.
• Chill To Set: Refrigerate for at least 3-4 hours (or overnight) until set. Cover with plastic wrap or cling film.

Top Tips: 

For the best results, I have a few tips for you that make this whole process easier.

• Room Temperature Ingredients: Let each layer cool to room temperature before adding the next.
• Don't Overbake The Brownie: Use a toothpick to insert into the center. It should come out mostly clean (with a few moist crumbs but no raw batter), similar to my Vegan Chocolate Hazelnut Brownies. The brownie cake will still settle when cooled at room temperature so you want to avoid a dry, crumbly texture.
• Don't Forget To Chill: I know it's tempting to immediately dig in, but trust me, you want the layers to firm up and set. The texture is going to be so much better if you don't skip this step.
• Use Quality Ingredients: If you're going to make something special, you want the end result to be anything but delicious. So, I highly recommend the products I mention in the ingredients section. And, if you get some of the Wilderness Poets products, you can also use them to make other vegan baked goods on my blog that are absolutely worth baking. Nothing is wasted, and you get the best for your body and taste.

Variations And Substitutions: 

I highly recommend you try this recipe as written first, because I think you are going to absolutely love it. But, just in case you don't have something on hand, here are a few variations or substitutions you can consider.

• Flour: Use plain flour instead of gluten-free flour if not avoiding gluten.
• Sweetener: Brown sugar can be substituted for maple crystals if needed, but know that maple crystals will give you a richer and sweeter flavor and still be healthier.
• Chocolate: If you love a sweeter chocolate, you can use milk or white chocolate instead, similar to what I use in my Double Macadamia Nut White Chocolate Cookies. Make sure to choose a white chocolate that is dairy-free and refined sugar-free.
• Kataifi Pastry: You can swap it with shredded filo pastry for a similar crisp texture, but it's worth it if you can get your hands on kataifi. Its unique structure adds a delicate crunch and distinct flavor that really sets this dessert apart. While it's often sold frozen in large batches, I recommend looking for smaller dried packages-online or at your local international or Mediterranean market-unless you plan to go big and make a whole tray (or three).
• Pistachio Nut Butter: You can easily use store-bought pistachio cream or paste here. Not a pistachio fan or just in the mood to mix things up? Try swapping in pecan, macadamia, or chocolate hazelnut butter instead. Wilderness Poets offers an amazing range of nut butters to experiment with. A vanilla hazelnut spread also makes a delicious alternative.
• Raw Nuts: If you're going for a different nut butter than pistachio, add some extra crunch by adding the same type of raw nuts-Wilderness Poets has tons of raw-quality nuts and seeds to choose from.

Storage: 

Store the Dubai Chocolate Brownies in an airtight container in the fridge for up to 5 days. For longer storage, wrap in plastic wrap and freeze.

Equipment Needed: 

• Large and Small Mixing Bowls: To combine the ingredients.
• Double Boiler or Microwave-Safe Bowl or Saucepan: To melt the chocolate.
• Baking Tin (8x8-inch): To bake the brownie cake.
• Large Pan: To melt the butter and brown the filo pastry.
• Spatula or Knife: To layer and create a marbled look.
• Plate and Plastic Wrap: To cover and chill.

Recipe FAQs:

More Amazing Vegan Brownies To Try Next:

Looking for other delicious vegan brownie recipes like this? Try these:

If you try this Vegan Dubai Chocolate Brownies recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Delicious Vegan Dubai Chocolate Brownies

Katie

These decadent vegan Dubai chocolate brownies feature a moist brownie cake, a crispy pistachio cream layer made with phyllo dough, and a rich chocolate shell swirled with macadamia nut butter. It's a special dessert that deserves a little attention, but so worth making-vegan, refined sugar-free, and made with only plant-based ingredients and some of my favorite products from Wilderness Poets.

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 9 brownies

Equipment

• 1 Mixing bowls
• 1 brownie pan
• 1 double broiler
• 1 Sauté pan

Ingredients

  

1x2x3x

For the Brownie Layer:

Wet Ingredients:

• ⅓ cup macadamia nut butter
• 6 tablespoons water

Dry Ingredients:

• 1 cup plant based chocolate chips melted
• 1 teaspoon vanilla bean powder
• 2 tablespoons ground flaxseed
• ½ cup gluten-free flour
• ¼ cup cacao powder
• 1 cup maple crystals
• 1 teaspoon baking powder
• 1 teaspoon sea salt

For the Pistachio Layer:

• 1 cup pistachio butter
• 2 tablespoons vegan butter coconut milk-based
• 2 cups shredded phyllo dough

For the Chocolate Layer:

• 1 ½ cups plant based chocolate chips
• 3 tablespoons avocado oil or coconut oil
• 3 tablespoons raw pistachios
• 2 tablespoons macadamia nut butter for the swirls

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Instructions

 

Prepare the Brownie Layer:

• Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
• In a bowl, combine the wet ingredients: macadamia nut butter and water. Whisk together until smooth.
• In another bowl, melt the plant-based chocolate chips (use a microwave or double boiler). Once melted, add the vanilla bean powder, ground flaxseed, gluten-free flour, cacao powder, maple crystals, baking powder, and sea salt.
• Stir the wet ingredients into the dry ingredients, mixing until everything is fully combined.
• Pour the brownie batter into the prepared pan and spread it evenly.
• Bake the brownie layer in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (with a few moist crumbs but no raw batter). Remove from the oven and allow it to cool to room temperature.

Prepare the Pistachio Layer:

• In a skillet, melt the vegan butter over medium heat. Once melted, add the shredded phyllo dough and toast it for about 5 minutes, stirring frequently, until it's golden and crispy.
• Once the phyllo dough is toasted, remove it from the heat and stir in the pistachio butter until fully combined. This mixture will be creamy with a nice crunch from the phyllo dough.
• Once the brownie layer has cooled to room temperature, spoon the pistachio mixture over the brownie layer and gently press it down to form an even, firm layer.

Prepare the Chocolate Layer:

• In a separate saucepan, melt the plant-based chocolate chips and avocado oil over low heat, stirring frequently until smooth.
• Pour the chocolate mixture over the pistachio layer and spread it evenly across the top.

Create the Swirls and Add the Pistachios:

• Using a knife or spatula, gently swirl the chocolate mixture into the pistachio layer below to create a marbled effect.
• Sprinkle the raw pistachios on top of the swirled chocolate layer for extra texture and a beautiful finish.

Chill to Set:

• Place the brownies in the refrigerator and chill for at least 3-4 hours, or overnight, to allow all the layers to firm up and set completely.

Keyword brownies, dubai chocolate, Wilderness Poets

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Related Vegan Pistachio Recipes:

Make sure to check out some of the other pistachio recipes on my website!