Ingredients
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1.25 kg 2 lbs 12 oz kg IREKS Brownie Mix
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0.25 kg 0 lbs 9 oz kg Olympic Vegetable Oil 2x10l Poly
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0.375 kg 0 lbs 13 oz kg Water
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0.25 kg 0 lbs 9 oz kg Filo Pastry
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0.45 kg 0 lbs 16 oz kg Crema Vela Pistachio
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0.15 kg 0 lbs 5 oz kg Ballyrashane Unsalted Butter 20x500g
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0.4 kg 0 lbs 14 oz kg Favorich Easy Melt Dark Drops 58%
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0.2 kg 0 lbs 7 oz kg Favorich Dark Chunks 10mm
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0.15 kg 0 lbs 5 oz kg Pistachios chopped
Dubai Chocolate Brownies
These Dubai Chocolate inspired brownies are delightfully fudgy and crispy. Pistachio and dark chocolate are the perfect pair with IREKS brownie mix
Method
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1. Shred filo pastry into small slithers. Heat butter in a pan and fry off the filo pastry until crispy. This may need to be done in batches.
2. Leave to cool/drain off excess butter.
3. In a mixer combine brownie mix, oil and water. Mix for two minutes then scrape down. Add chocolate chunks and mix for further minute.
4. Deposit into tray and bake at 180C for 20-25 minutes.
5. Heat pistachio spread until runnier consistency. Add spread to the filo pastry.
6. Evenly spread pistachio mix over the cooled brownie and leave to set.
7. Melt Easy Melt Chocolate and spread over pistachio, smooth out and top with chopped pistachios. Leave in fridge to set
8. Cut to serve
