Dubai Chocolate Brownies!

Dubai Chocolate Brownies

Try this decadent twist on the viral Dubai Chocolate Bar! Recipe by The All Natural Vegan. Watch video here.

Ingredients:

For the Brownie Layer:

• Wet Ingredients:
  
  

• ⅓ cup Wilderness Poets Macadamia Nut Butter
  
  

• 6 tablespoons water
  
  

• Dry Ingredients:
  
  

• 1 cup plant-based  WP chocolate chips (melted)
  
  

• 1 teaspoon WP vanilla bean powder
  
  

• 2 tablespoons ground flaxseed
  
  

• ½ cup gluten-free flour
  
  

• ¼ cup WP cacao powder
  
  

• 1 cup WP Maple Crystals
  
  

• 1 teaspoon baking powder
  
  

• 1 teaspoon sea salt
  
  

For the Pistachio Layer:

• 1 cup WP pistachio butter
  
  

• 2 tablespoons vegan butter (coconut milk-based)
  
  

• 2 cups shredded phyllo dough
  
  

For the Chocolate Layer:

• 2 cups plant-based WP chocolate chips
  
  

• 3 tablespoons avocado oil
  
  

• 3 tablespoons WP raw pistachios
  
  

• 2 tablespoons WP Macadamia Nut Butter (for the swirls)
  
  

Instructions:

1. 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.
  
  

2. 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.