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Ghoulish Dubai Chocolate Nightmare Brownies

Recipe

Serves: 12 people     |   Prep Time: 1 hour   |   Cooking time: 30 minutes

Emirati   |     Dessert   |     Vegetarian

Ingredients

For the Brownie:

  • 200g Choceur Dark Chocolate
  • 200g Salted Butter
  • 3 Large Eggs
  • 265g Caster Sugar
  • 40g Cocoa Powder
  • 110g Plain Flour

For the Dubai filling and topping:

  • 75g Salted Butter
  • 160g Vermicelli Noodles
  • 300g Pistachio Creme
  • 115ml Double Cream
  • 340g Choceur Dark Chocolate, finely chopped
  • 30g White Chocolate Chips

    

Method

  1. Preheat your oven to 180C/160C fan/gas mark 4. Line a rectangular baking tray with greaseproof paper.
  2. Melt the butter and dark chocolate in the microwave in 30 second bursts, stirring after each burst until fully melted. Stir the mixture well.
  3. Using an electric whisk, mix the eggs and sugar in a large bowl until the mixture has doubled in volume and turned pale. This will take around 5 minutes.
  4. Gradually pour in the cooled chocolate mixture a little at a time, mixing gently with a spatula until it’s all combined.
  5. Sieve the flour and cocoa powder on top of the mixture and carefully fold in.
  6. Bake on the middle shelf for 25-30 minutes until the middle is still slightly wobbly and the edges just begin to crack.
  7. Whilst this is baking, make the filling.
  8. Take a large pan and melt the butter. Crush the noodles and fry in the butter, stirring continuously for around 10 minutes until golden. Set aside to cool completely.
  9. Reserve 2 tbsp of the pistachio creme, then spoon the rest over the toasted noodles and mix well. Spread this over the cooked brownie base and set aside.
  10. Heat the double cream in a small saucepan until hot but not boiling. Put the dark chocolate in a bowl and pour the cream over the top. Leave this for 2 minutes before stirring until it’s a smooth mixture. Pour the ganache on top of the pistachio noodles.
  11. Melt the white chocolate in the microwave in 10 second bursts and add dollops of this and the pistachio creme to the top of the brownie, using the back of a teaspoon to swirl in ghost shapes and dot on a little of the ganache to make eyes and mouths.