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.
Equipment
Ingredients
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
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.
Tried this recipe?Let us know how it was!