The best Dubai Chocolate Biscoff brownies. A fudgy brownie topped with a crunchy kataifi-Biscoff mixture and finished with more Biscoff spread.

We are obsessed with Dubai chocolate. I always crave it, the texture, the flavor. It’s so so good. Today, we wanted to create something a little different. We had shared in the past Nutella Dubai chocolate brownies, which are made with the traditional pistachio-kataifi-tahini mix and then topped with delicious Nutella.

Hello! We are on a posting streak, and I’m so proud of it. We are on day 7/327, and we are posting a brand new recipe every day for the rest of the day. Today I bring one of this week’s favorites (because you don’t know tomorrow’s recipe yet). This recipe was made following our brownie recipe and making some small adjustments to it to match this recipe.

We have reduced the sugar, used dark chocolate, and added the Dubai chocolate mixture on top. Very important to follow this recipe and not the other one for the base because Biscoff spread is very sweet already, and it would be too sugary.

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Is Dubai chocolate still popular?

I was wondering the same thing the other day, that’s why I asked my Instagram food channel “food updates” if they wanted Dubai chocolate desserts. The answer was 384 YES and 137 NO. Even though there are many yes, I was shocked to see so many no in the answer because for me it’s a YES PLEASE. I’m obsessed with Dubai chocolate. I always tell my fiancé how much I want to eat it.

Dubai chocolate is still popular and will always be. That’s what I think. I don’t think it’s temporary; people will always eat it, buy it, or prepare Dubai chocolate desserts. At least those who love it.

Why Biscoff instead of pistachio?

We will share a Dubai chocolate brownie recipe, really soon. But for now, we just wanted to experiment and try with different flavors. We will continue with the mission to try as many variations of this recipe as possible, and we will share the results with all of you. Kinder Bueno, Nutella, white chocolate, salted caramel…

Add to your shopping list!

Most of the ingredients from this recipe you can find in your local grocery store, easily. There are two that you might have some trouble with. 1. Biscoff spread, in some countries, it’s not that popular; it’s basically cookie butter, or speculoos butter. 2. Kataifi. You can find it online, or you can make it at home. I have an amazing recipe for kataifi that is SO cheap and has 4 ingredients, I believe? The only issue with making it at home is that it is very time-consuming.

Eggs: room temperature, we need to beat them until they turn pale.
Sugars: We are using two different sugars for this recipe, granulated and brown sugar. They have been adjusted to fit this recipe perfectly to make it not too sweet.
Salt: enhances the flavors and makes every dessert taste better.
Butter: unsalted butter, we will melt it to melt the chocolate.
Chocolate: we run out of all possible chocolate. We used dark chocolate, a piece of milk chocolate, and some chocolate chips we had. Honestly, any chocolate works. I do recommend dark chocolate; it’s richer and not too sweet.
All-purpose flour: will give structure to the brownie; it’s the normal all-purpose flour.
Cocoa powder: 100% cocoa powder, with no sugar added. It’s very important to keep this in mind, as you don’t want to use a sweetened cocoa powder.
Biscoff spread: it’s delicious but very sweet!
Kataifi: shredded phyllo dough. If it’s not toasted, you must toast it, or you will essentially eat raw dough.

Eggs in brownies

Eggs need to be beaten until pale unless the recipe demands otherwise. I think it’s so important to do this extra step in a brownie recipe. Yes, you can not do it, and the brownies will be delicious and beautiful anyway, but they don’t hit the same with me. They don’t have a shiny top; they are flatter and denser.

Beating the eggs is so easy, especially if you have a stand mixer or do it by hand. They will not add extra work to you, as you can start with this step, and it will be ready once you have the rest of the recipe ready. Use a whisk attachment and high speed. First, the eggs are frothy, then they start turning lighter until you see they have doubled in size and are very pale.

You must use a very clean, dry bowl. If the bowl is dirty or has some water in it can ruin the whole step as it won’t work properly.

Recipe elaborations and order:

Here are the most important points about this recipe and the order we follow to be able to bake smoothly.

Toast the kataifi.
Prepare the brownie batter: eggs, chocolate, and dry ingredients.
Bake.
Prepare the kataifi mixture and decorate.
Chill.

I like to toast the kataifi first, only because I can leave it in the pan or oven and just continue doing the rest of the recipe. I don’t have to wait for it to toast, as sometimes it can take a while.

Best tips to prepare Dubai chocolate Biscoff brownies

If you want to bake something for the first time, you NEED to know all the tips to make it easy and succeed always! That’s why I’ll bring you a list of the best tips I know to make this dessert.

Don’t overcook the brownies. We want them to be fudgy and rich, not dry. A dry brownie is a sad brownie.
WARM UP the brownie before you eat it. I’m actually so disappointed in myself for not warming up the brownie before the picture because it looks cold. It was cold. Brownies are best enjoyed warm, with ice cream.
If the kataifi you bought is not toasted (golden brown color), it means it needs to be toasted. Even if you follow a homemade recipe and you have to cook it, it’s not toasted; it tastes like raw dough.
If you want to toast kataifi without having to stir constantly, put it in the oven. Spread the kataifi in a big tray with a couple of tbsp of butter and stir every 7 minutes. It’s so much easier, and you cannot burn some pieces accidentally.
Don’t use too much Biscoff spread; we need the layer to be crunchy and not too wet. I slightly reduced the quantity of Biscoff spread in the recipe, so it tastes better and has the right texture.
I recommend you use dark chocolate couverture.

Baking tools you need!

Here is a list of all the necessary tools you need to prepare the best brownies.

Mixing bowls. Make sure to have different large mixing bowls to prepare this recipe.
A tray or a large saucepan. You will need an oven tray if you toast the kataifi in the oven and a large saucepan if you decide to do it on the stove.
A wooden spatula. to stir the kataifi when it’s cooking.
Stand mixer or electric hand whisk. Essential for the egg step. This will save you so much time and pain.
Whisk. To mix the dry ingredients.
A pan to melt the butter. Make sure it’s large enough. I recommend using a cast iron, I think it holds the heat much longer and will be needed to melt the chocolate properly.
Parchment paper. needed for easy removal from the pan.
A square pan. We used an 8-inch 20cm pan from USA PANS. (If you’ve been here for a while, you will know I have been obsessed with this pan for years.)

How to serve Dubai Chocolate Biscoff Brownies

Brownies need to be served warm.

I personally don’t enjoy a cold brownie, and I think you should warm up the brownie slightly before you eat it. Serve it with a scoop of your favorite ice cream, vanilla or cream. I don’t recommend a fruity one like mango, as it will not have any flavor once you start eating the chocolate.

Drink a big glass of cold milk to have the best dessert ever and enjoy it!

Brownies are safe to keep in the fridge for up to 4 days. Make sure to cover them with plastic wrap properly or aluminum foil so they don’t get dry or get any fridge flavors.

How to freeze brownies.

This Dubai chocolate Biscoff brownies recipe freezes very well. It can be frozen both in servings or whole, do as you wish. I recommend 9 servings. If you enjoy a big piece of dessert, it can feel a bit heavy if you like something lighter. If you enjoy smaller servings, I recommend 12 squares.

Freeze them first, separate them into a prepared tray with parchment paper for 2 to 5 hours, and then transfer them to a freezer-safe bag. Make sure to add the name of the food (Dubai Biscoff brownies) and the date of the day you make them. (for example: 2/15/2026) day-month-year or month-day-year. Every country does it differently, honestly.

They are safe to eat and enjoy if you keep them in the freezer for no longer than 3 months. When you want to enjoy them, microwave them until warm. Depending on your microwave, it can take from 1 minute to 3. Make sure to keep an eye on it as it can burn very easily, and you don’t want the top layer to melt.

*Freezing the brownies for a long time period can affect the texture of the kataifi and make it softer.

If you try this recipe or any other recipe from our website, make sure to leave a review in the comments, give us as many stars as you think this recipe deserves, and we appreciate any kind review we can get. I hope you enjoy this recipe. I see you tomorrow with a very special recipe that I will only be able to finish if I can get the right chocolate:(.