Inspired by one of confectionery’s biggest viral trends, this recipe takes the pistachio-led appeal of Dubai chocolate beyond the chocolate bar. A rich Callebaut 811 dark chocolate brownie is layered with pistachio, tahini and chocolate, bringing together deep cocoa notes, nuttiness and contrasting textures. Finished with Callebaut W2 and 823, it turns a highly recognisable flavour trend into an indulgent bakery creation designed for the counter.

Level:: Easy
Makes:: 25 5x5cm squares
Shelf life:: 3–4 days
Conservation:: Store airtight at 16–18°C in a cool, dry place

185 g

Callebaut Dark Chocolate - 811 - 5kg Block
185 g

Unsalted butter
275 g

Caster sugar
50 g

Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket
150 g

Whole egg
85 g

Plain flour
50 g

Callebaut White Chocolate - W2 - 5kg Block
50 g

Callebaut Milk Chocolate - 823 - 5kg Block
75 g

Pistachios

Melt the chocolate and butter together, then leave to cool.
Whisk the sugar and eggs together until fluffy.
Add the cooled chocolate then the pistachio paste.
Sieve the flour and cocoa powder and fold into the mix,
Finish by add the Callebaut W2 and 823 as chocolate drop and pistachios .
Bake in the oven at 160oc for 20min, in a 23cm square frame.

200 g

Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box
3 g

Vanilla bean paste
25 g

Candied orange, diced
1 Piece(s)

Orange zest
3 g

Salt
1 g

Cinnamon powder
60 g

Tahini paste
180 g

Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket
150 g

Callebaut White Chocolate - W2 - 5kg Block

Melt the chocolate and mix in the pistachio and tahini pastes.
Mix in the salt, candied orange, orange zest, cinnamon and vanilla.
Mix in the crushed Paillete feuilletine.
place the mix on top of the cooled brownie and allow to set, then cut to size and serve.