Pistachio Chocolate Brownie Cups
Rich, fudgy brownie cups stuffed with a crunchy pistachio kataifi filling inspired by the viral Dubai chocolate bars. The center is creamy, nutty, and slightly crispy, while the top gets finished with a smooth chocolate ganache and chopped pistachios. Every bite has that perfect mix of chocolate, pistachio, and crunch that makes them irresistible.
Servings cups
Ingredients
BROWNIE CUPS
- 1 box brownie mix, prepared according to package directions (eggs, oil, water/milk as listed)
PISTACHIO FILLING
- 3 tablespoons neutral oil
- 1/2 cup kataifi pastry, roughly chopped
- 1/2 cup pistachio paste
CHOCOLATE GANACHE
- 2 ounces semi-sweet or milk chocolate
- 2 tablespoons heavy cream
FOR TOPPING
- Finely chopped pistachios
Instructions
- Preheat the oven to 325°F and grease or line a muffin tin for 10 cups.
- Prepare the brownie batter according to the box instructions (eggs, oil, water/milk). Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Bake the brownies for 18 to 22 minutes, or until they are crispy around the edges, shiny on top, and puffed up.
- While the brownies bake, heat a pan over medium heat and add the neutral oil. Add the chopped kataifi and cook, stirring often, until the strands turn golden and crispy.
- Transfer the toasted kataifi to a plate lined with a paper towel to drain any excess oil. Then transfer it to a small bowl and combine with the pistachio paste until well mixed.
- Once the brownies come out of the oven, let them cool for about 20 minutes. Use the back of a spoon or the opposite end of a muddler to gently press down the center of each brownie to create a cup.
- Spoon the pistachio kataifi filling into each brownie cup to fill it up.
- Add the chopped chocolate to a bowl and pour the heavy cream over it. Microwave in 30-second intervals on low power, mixing between each interval, until smooth and glossy, about 2 to 3 intervals total.
- Spoon the chocolate ganache over the pistachio filling.
- Finish with a sprinkle of chopped pistachios on top and let the ganache set before serving.
Notes
Q: What is kataifi and where can I find it?
A: Kataifi is shredded phyllo dough that gets crispy and golden when toasted. You can usually find it in the freezer section at Middle Eastern, Mediterranean, or Turkish grocery stores. Some larger supermarkets carry it as well, and it’s also available online. Q: What pistachio paste do you use?
A: I use this pistachio paste from the brand Pisti. It’s already sweetened, which makes it perfect for desserts like this so you don’t need to add any extra sugar. Q: How can I make the pistachio flavor stronger?
A: If you want a deeper pistachio flavor, you can mix a tiny splash of almond extract and a little tahini into the pistachio paste before combining it with the kataifi. Almond extract enhances nut flavors, and tahini adds a roasted, nutty flavor that makes the pistachio taste even more pronounced. Q: Can I make these ahead of time?
A: Yes. The brownie cups can be baked and filled ahead of time, then topped with ganache and pistachios before serving. Q: How should they be stored?
A: Store them in an airtight container at room temperature for a day or in the refrigerator for a few days. Let them sit at room temperature before eating so the filling softens slightly. Q: Which boxed brownie mix do I use?
A: The only boxed brownie mix I ever use is the Ghirardelli one. It's truly the best and I make it exactly like it says on the box except for one small change. I always use milk instead of water!
A: Kataifi is shredded phyllo dough that gets crispy and golden when toasted. You can usually find it in the freezer section at Middle Eastern, Mediterranean, or Turkish grocery stores. Some larger supermarkets carry it as well, and it’s also available online. Q: What pistachio paste do you use?
A: I use this pistachio paste from the brand Pisti. It’s already sweetened, which makes it perfect for desserts like this so you don’t need to add any extra sugar. Q: How can I make the pistachio flavor stronger?
A: If you want a deeper pistachio flavor, you can mix a tiny splash of almond extract and a little tahini into the pistachio paste before combining it with the kataifi. Almond extract enhances nut flavors, and tahini adds a roasted, nutty flavor that makes the pistachio taste even more pronounced. Q: Can I make these ahead of time?
A: Yes. The brownie cups can be baked and filled ahead of time, then topped with ganache and pistachios before serving. Q: How should they be stored?
A: Store them in an airtight container at room temperature for a day or in the refrigerator for a few days. Let them sit at room temperature before eating so the filling softens slightly. Q: Which boxed brownie mix do I use?
A: The only boxed brownie mix I ever use is the Ghirardelli one. It's truly the best and I make it exactly like it says on the box except for one small change. I always use milk instead of water!
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