choc chunk brownie
with Dubai chocolate bar filling
- 1 packet donna hay molten chocolate chunk brownie mix
- 125g unsalted butter, chopped and melted
- 2 eggs
Dubai chocolate bar filling
- 35g unsalted butter, extra
- 95g kataifi pastry, chopped and separated
- 230g pistachio paste
- 1 tablespoon hulled tahini
- pinch sea salt flakes
- Preheat oven to 160°C (325°F). Lightly grease a 20cm square tin and line with non-stick baking paper.
- Following the packet mix instructions, combine the brownie mix, melted butter and eggs. Add the chocolate chunks and mix to combine.
- Spoon half the mixture into the prepared tin and freeze for 10–15 minutes or until just firm.
- While the brownie is chilling, make the filling. Place the extra butter and pastry into a large frying pan over medium heat and cook, stirring frequently, for 10–15 minutes or until golden and crisp.
- Place the pistachio paste, tahini and salt into a bowl and mix to combine. Add the pastry mixture and mix to combine.
- Spoon the pistachio mixture over the brownie and spread to cover. Freeze for 30 minutes or until firm.
- Top with the remaining brownie mixture and spread to cover. Bake for 45 minutes or until the brownie is set. Allow the brownie to cool in the tin for 10 minutes. Slice and serve warm or leave to cool completely in the tin before serving. Serves 16
where to buy the donna hay choc chunk brownie
© DONNA HAY GROUP
