Dubai Chocolate Brookies
Brookies with kadayif filling & chocolate ganache—made easy with Betty Crocker! This isn’t your average brookie. Using the boxed Betty Crocker™ Supreme Cookie Brownie Mix as a base gives you the combination of a chewy chocolate chip cookie and a fudgy brownie. Add a layer of sweet, buttery kadayif that’s tossed in pistachio cream for a crisp texture with a flavor twist. Topped with a smooth chocolate ganache then swirled with melted pistachio cream. This is a quick baking hack to elevate a box mix into something unexpected that gives a delicious twist on a classic dessert.
Dubai Chocolate Brookies
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 9
- Ingredients 9
Ingredients
Brookie
- 1 (17.4 oz) Betty Crocker™ Delights Cookie Brownie Bars Mix
- Vegetable oil, water, and egg called for on cookie brownie mix package
Kadayif Layer
- 2 tablespoons unsalted butter
- 2 1/4 cups dried and shredded kadayif (shredded phyllo dough)
- 1 cup pistachio cream, melted
Ganache & Swirl
- 3/4 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 4 oz dark chocolate, chopped
- 1 to 2 teaspoons pistachio cream, melted
Instructions
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Step1
Heat oven to 350°F (325°F for nonstick pan). Spray 8x8-inch baking pan with nonstick cooking spray and line with parchment paper, making sure the parchment paper hangs over the sides of the pan for easy removal.
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Step2
Prepare the brownie mix and cookie dough according to the package directions. Spread the brownie batter evenly into the bottom of the prepared pan. Using a cookie scoop, drop cookie dough in 9 scoops evenly over the brownie batter (3 rows across by 3 rows down).
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Step3
Bake for 34 to 38 minutes or until a toothpick inserted 2 inches from side of pan come out almost clean. Set aside to cool completely.
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Step4
Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the kadayif and cook, tossing continuously for 5 to 10 minutes, until golden brown and crisp. Transfer the toasted kadayif to a heatproof bowl and let it cool.
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Step5
Pour the melted 1 cup pistachio cream over the cooled kadayif, tossing until it is thoroughly coated—it should be sticky in texture. Evenly spread kadayif mixture on top of cooled cookie brownie bars using an offset spatula, gently pressing down to make sure it sticks to the surface of the bars. Set aside while making the ganache.
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Step6
In a small saucepan, heat the heavy cream over medium-low heat until hot but not boiling. Place chopped chocolate in heat-proof bowl. Pour the hot cream over the chopped chocolate. Let sit for 3 to 5 minutes, then whisk until smooth and glossy. Pour chocolate mixture over the kadayif pistachio layer and spread evenly with an offset spatula or spoon.
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Step7
Transfer the 1 to 2 teaspoons melted pistachio cream to a small resealable food-safe plastic bag. Cut the tip off one of the corners. Squeeze even lines of melted pistachio cream over chocolate ganache. Using a knife or wooden skewer, draw lines up and down to create a swirl.
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Step8
Refrigerate bars for at least 1 hour or until the ganache is set. Remove bars from pan. Cut into 9 squares (3 rows by 3 rows) using a sharp knife, running it under hot water and then drying off in between each cut.
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