Copycat Crumbl Dubai Chocolate Brownie Recipe

If you’ve ever wandered into Crumbl during one of their experimental flavor weeks and spotted something unfamiliar but magnetic, chances are you remember this one. The Dubai Chocolate Brownie. I didn’t know what to expect the first time I tried it, but it was love at first bite: thick, fudgy brownie base, a nest of buttery kataifi crunch with pistachio-tahini whispers, all sealed under a glossy milk chocolate cap and finished with a pistachio cream drizzle.

It was unlike anything I’d had in a cookie shop. Somewhere between brownie, baklava, and chocolate bar. And like most Crumbl specials, it vanished too fast. That’s why this copycat Dubai Chocolate Brownie recipe exists, to bring that rich, Middle Eastern–inspired magic back to your own kitchen, no matter what’s on the Crumbl calendar.

You’ll get every layer here: the dense, truffle-like brownie, a crispy-crackly kataifi and pistachio filling, and that slick top of melt-in-your-mouth chocolate. It’s indulgent, but wildly worth it.

How to Make Copycat Crumbl Dubai Chocolate Brownie

Start with a deep, fudgy brownie base, rich with dark chocolate and just enough cocoa to cling to your fork. While it bakes, toss buttery kataifi with a dreamy mix of pistachio cream and tahini for a crispy, nutty middle that feels straight out of a Dubai café. Spread that crunchy layer on top, bake it again to lock it in, then pour over a smooth sheet of melted milk chocolate. Finish with a drizzle of pistachio cream and a bit of flair. Let it chill, slice into slabs, and suddenly you’re back in that Crumbl box, no line, no rotating menu, just pure brownie bliss.

Nutrition Facts (per 1 square)

• Calories: 620
• Total Fat: 38 g
  • Saturated Fat: 17 g
  • Trans Fat: 0.5 g
• Cholesterol: 115 mg
• Sodium: 180 mg
• Total Carbohydrates: 60 g
  • Dietary Fiber: 3 g
  • Sugars: 45 g
• Protein: 7 g

Ingredients (Yields 9 large squares)

Prep Time: 30 minutes
Cook Time: 30 minutes
Cool/Set Time: 1 hour
Total Time: About 2 hours
Servings: 9 Crumbl-sized pieces or 12 smaller squares

For the Fudgy Brownie Base

• ¾ cup (170 g) unsalted butter
• 7 oz (200 g) dark chocolate (60–70%), chopped
• 1¼ cup (250 g) granulated sugar
• ½ cup (100 g) brown sugar
• 3 large eggs + 1 yolk
• 1 tsp vanilla extract
• ¾ cup (95 g) all-purpose flour
• ⅓ cup (30 g) Dutch-process cocoa powder
• ½ tsp salt

For the Kataifi Pistachio Crunch

• 1 cup (120 g) kataifi pastry, crushed
• 3 tbsp butter, melted
• ⅓ cup (80 g) pistachio cream or pistachio butter
• 2 tbsp tahini
• ¼ cup powdered sugar
• Pinch of salt

For the Chocolate Shell

• 10 oz (300 g) milk chocolate, finely chopped
• 1 tbsp neutral oil (optional for smoothness)

For the Pistachio Cream Drizzle

• ¼ cup pistachio cream
• 1–2 tsp warm milk (as needed to thin)

Tools You’ll Need

• 9-inch square metal pan
• Parchment paper
• Whisk and mixing bowls
• Saucepan or microwave-safe bowl
• Offset spatula
• Small piping bag or plastic zip bag

Instructions

1. Make the Brownie Base

Preheat oven to 350°F (175°C). Line your 9-inch pan with parchment and lightly grease.
Melt the butter and chopped chocolate in a saucepan or microwave in 30-second bursts. Stir until silky.
Whisk in both sugars. Add eggs, yolk, and vanilla, then beat by hand or with a mixer until glossy and slightly thickened (about 1 minute).
Sift in flour, cocoa powder, and salt. Fold until just combined. Spread into the prepared pan.

2. Bake the Base

Bake for 18–22 minutes, until the edges are set but the center is still soft. A toothpick should come out with moist crumbs.
Let it cool slightly (10 minutes) before layering.

3. Prepare the Crunch Layer

While the brownie cools a bit, toss the crushed kataifi with melted butter.
In another bowl, whisk together pistachio cream, tahini, powdered sugar, and a pinch of salt.
Scatter the kataifi evenly over the brownie base. Then spoon the pistachio-tahini blend in small mounds over the top. Gently spread it across with an offset spatula.

4. Bake Again

Return to oven for 6–8 minutes to set the filling and bring out the nutty flavors. Let cool completely.

5. Add the Milk Chocolate Top

Melt milk chocolate and oil until smooth. Pour over cooled brownie and tilt the pan to evenly coat. Let it set at room temperature for 30 minutes, then chill briefly to firm up (about 20 minutes).

6. Drizzle the Pistachio Cream

Whisk pistachio cream with a splash of milk until you can drizzle it. Pipe over the firm chocolate top in a zigzag or wave. Let it set.

7. Cut and Serve

Use a hot knife to slice into large squares. Serve at room temp for the best texture, where the brownie is soft, the crunch cracks just right, and the drizzle almost melts.

Tips

• Chill your knife before slicing to keep the chocolate top from cracking unevenly.
• Don’t skip the second mini bake, it helps the filling marry into the base.
• For best texture, store brownies at room temp in a sealed container for 2 days or refrigerate for 5. Bring to room temp before serving.
• Kataifi can be found in the freezer section at Mediterranean or Middle Eastern markets.

What to Serve With

Light bites

Mint tea or cardamom coffee – A sip of something lightly spiced cuts through the rich layers and gives that luxurious Dubai café feel. The pistachio and chocolate love a little warmth and spice on the side.
Fresh berries – Raspberries and blackberries add tangy brightness that balances the sweet and nutty notes of the brownie. Scatter them on the plate or serve in a small bowl.
Roasted nuts – A bowl of warm salted pistachios or almonds alongside adds more crunch and enhances the pistachio tones in the filling and drizzle.

Cozy indulgences

Vanilla bean ice cream – The classic. Melts slowly next to the brownie, softens the chocolate top, and turns the whole thing into a molten moment.
Whipped ricotta with honey – Spread a bit on the plate like frosting. Its gentle creaminess with a drizzle of honey plays beautifully with the brownie’s deep cocoa and nutty complexity.
Thick Greek yogurt with orange zest – If you’re serving this for brunch or want something refreshing, the tang of yogurt with citrus lifts the whole bite and makes it feel somehow less sinful.

Party pairing

Espresso martini – If you’re serving these for a gathering, a mini espresso martini gives all the buzz and richness of a dessert cocktail with the brownie as its bold partner.
Dark chocolate truffles – Go all in. A mix of truffles on the table lets guests nibble between bites and compare textures. The brownie still stands out.

Variations

Mini Brownie Bites
Bake in muffin tins lined with parchment squares. You’ll get smaller, sharable portions with all the same layers. Great for parties or gifting.

Salted Dark Chocolate Top
Use bittersweet chocolate instead of milk for a more grown-up edge. Sprinkle with flaky sea salt right after pouring for an elegant finish.

Baklava Brownie Remix
Add a layer of chopped pistachios, walnuts, and honey between the brownie and kataifi layer for a baklava-style boost. It makes it a bit messier but oh-so-good.

Boozy Brownie
Stir 1 tbsp of Kahlua or Frangelico into the brownie batter for a rich, slightly spiked depth. You can also add a touch to the pistachio cream drizzle for adult-only flair.

Dairy-Free Version
Use plant-based butter, coconut cream–based pistachio spread, and a high-quality dairy-free chocolate for the top. The brownie still turns out fudgy if you use flax eggs (1 tbsp flax + 2.5 tbsp water per egg).

Ingredient Substitutes

Kataifi Pastry
Original: Shredded kataifi (filo dough)
Substitute: Crushed cornflakes or thin phyllo sheets, shredded and toasted with butter. Rice noodles (broken and toasted) in a pinch, though not quite the same.

Pistachio Cream
Original: Jarred pistachio spread (sweetened)
Substitute: Pistachio butter + melted white chocolate and milk; or blend roasted pistachios, a splash of oil, and powdered sugar until smooth.

Tahini
Original: Smooth sesame paste
Substitute: Sunflower seed butter, almond butter, or cashew butter for milder alternatives.

Milk Chocolate
Original: Milk chocolate bar, 35–40%
Substitute: Bittersweet or semisweet chocolate for a less sweet finish, or dairy-free milk chocolate if needed.

Neutral Oil
Original: Canola or grapeseed oil to help smooth the shell
Substitute: Melted cocoa butter for a glossier snap or leave it out if using high-quality chocolate.

Honest Review

After a few test runs (and a fair amount of chocolate smudged on my countertops), I can say this copycat really captures the spirit of Crumbl’s Dubai Chocolate Brownie. The texture nails that layered experience: soft, fudgy base that clings to your teeth a little, crisp buttery kataifi in the middle, and a meltaway milk chocolate top that breaks with just the right snap. The pistachio cream drizzle ties it all together with that unmistakable nutty sweetness.

Is it exactly like Crumbl’s version? Not totally. They probably use commercial pistachio blends and ultra-precise layering techniques. But flavor-wise? It gets surprisingly close. The brownie is bold without being bitter, the kataifi adds a real Middle Eastern crunch, and the pistachio tahini swirl makes it feel just a little fancy.

Honestly, I’d make this again just for a special dessert board or a gift box. It’s a showstopper. Might take a few more dishes than your usual brownie, but if you’re craving something rich, elegant, and a little over-the-top, in the best way, it delivers.