Go Back Email Link
overhead image of dubai chocolate avocado brownies cut into squares

Dubai Chocolate Avocado Brownies with Pistachio Kataifi & Ganache

These gooey avocado brownies are layered with crisp pistachio kataifi and finished with a silky chocolate ganache. A wholesome dessert inspired by Dubai’s viral chocolate trend—decadent, healthy-ish and full of rich flavor!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 16 Squares

Ingredients

For the Avocado Brownies:

  • 1 large avocado peeled and pitted
  • ⅓ cup coconut sugar or light brown sugar
  • ¼ cup maple syrup
  • ¾ cup oat milk
  • 2 tablespoons coconut oil
  • 3 tablespoons tahini
  • ½ cup cocoa powder
  • ½ cup almond flour
  • 1 teaspoon espresso powder optional but boosts the chocolate flavor!
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup dark chocolate chips 70% or higher
  • Crushed pistachios for topping (optional)

For the Kataifi Layer:

  • 2½ cups kataifi thawed overnight in the fridge if frozen
  • 3 tablespoons tahini
  • 1 teaspoon coconut oil
  • 1 7oz jar pistachio cream (I used Pisti—see notes below!)

For the Dark Chocolate Ganache:

  • 1 cup dark chocolate chips 70% or higher
  • ½ cup coconut cream or heavy whipping cream

Instructions

Step 1: Bake the Brownies

  • Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper.
    8x8 pan lined with parchment paper
  • In a large bowl, mash your avocado with a fork.
    1 large avocado
    mashed avocado in bowl
  • Add in the dry ingredients first, then the wet, and mix everything together.
    ⅓ cup coconut sugar, ¼ cup maple syrup, ¾ cup oat milk, 2 tablespoons coconut oil, 3 tablespoons tahini, ½ cup cocoa powder, ½ cup almond flour, 1 teaspoon espresso powder, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt
    wet and dry ingredients added to the avocado
  • Fold in the chocolate chips and pour the batter into the pan. Smooth the top.
    ½ cup dark chocolate chips
    chocolate chips folded into batter for dubai chocolate avocado brownies
  • Bake for 25–30 minutes. A toothpick should come out with a few moist crumbs. Let them cool on a wire rack. TIP: It is better to slightly underbake brownies than to overbake them.
    avocado brownie batter added to baking pan

Step 2: Prepare the Kataifi Layer

  • Preheat your oven to 350°F and line a baking sheet.
    parchment lined baking sheet
  • Chop the kataifi into 1-inch strands and toss with coconut oil.
    2½ cups kataifi, 1 teaspoon coconut oil
    kataifi pastry on baking pan
  • Bake for 5–10 minutes until golden and crispy.
    baked kataifi for dubai chocolate avocado brownies
  • Stir in pistachio cream and tahini. Pop it back into the oven for 1–2 minutes to warm up.
    3 tablespoons tahini, 1 7oz jar pistachio cream (I used Pisti—see notes below!)
    pistachio cream mixed in with kataifi for Dubai chocolate avocado brownies
  • Mix it all together and spread over the cooled brownies.
    cooked brownies in pan with kataifi pistachio layer on top

Step 3: Make the Dark Chocolate Ganache

  • Heat coconut cream until bubbling (about 30 seconds in the microwave). Pour over the chocolate chips. Let sit 2 minutes, then whisk until smooth.
    1 cup dark chocolate chips
    heated cream over chocolate chips in bowl
  • Pour over the kataifi layer and spread to cover.
    ganache layer added to dubai avocado brownies in pan
  • Sprinkle with crushed pistachios if using. Chill or let set before cutting.
    Crushed pistachios
    final Dubai chocolate avocado brownies in pan sprinkled with pistachio crumbs

Video

Notes

  • Recipe Tip For the fudgiest avocado brownies, make sure your avocado is fully ripe and blend it really smooth before mixing. Any lumps can affect the texture, so taking an extra minute here makes a big difference. Also, slightly underbake the brownies and let them set as they cool for that rich, fudgy center.
    Store     leftovers in an airtight container in the fridge for up to 5 days. 
  • To freeze: Slice into squares and wrap individually, or layer with parchment in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight or let sit at room temp for 30–60 minutes before enjoying.
  • To make this recipe vegan: Use a dairy-free pistachio cream (most store-bought options like Pisti contain milk powder) or make your own by blending roasted pistachios, maple syrup, and coconut oil. Also, check that your chocolate chips are dairy free.
  • No almond flour? Try hazelnut flour or oat flour for a similar texture.
  • Oat milk substitute: Any plant-based milk works.
  • No tahini? Swap with smooth sunflower seed butter or cashew butter.

    Nutrition Info Per Square (1 of 16):

    Protein: 4.4g | Calories: 287 | Carbohydrates: 24.2g | Fat: 21g