Dubai Pistachio Brownies (Easy, Gluten-Free Chex)
Dubai chocolate inspired pistachio brownies with almond flour, tahini, crushed corn Chex topping, and green chocolate drizzle. Gluten-free, easy to make, with all the viral chocolate bar flavors using accessible ingredients. Soft & chewy brownie with satisfying crunch.
These Dubai chocolate-inspired pistachio brownies deliver all the crunchy, nutty goodness of viral chocolate bars in an easy-to-make brownie form. Rich, chewy gluten-free brownies made with almond flour and tahini get topped with crushed corn Chex cereal, chopped pistachios, and a gorgeous green chocolate drizzle. I created this recipe to capture those incredible Dubai chocolate bar flavors using simple, accessible ingredients you can find at any grocery store.
My family loves how the crunchy topping contrasts perfectly with the soft, fudgy brownie base, and I’m excited about how the almond flour actually enhances the pistachio flavor while keeping them naturally gluten-free. What sets this recipe apart is how it transforms those trendy, expensive chocolate bars into an easy and wholesome dessert that tastes equally as satisfying as the original. And you won’t have to hunt down specialty kataifi phyllo dough or expensive pistachio butter.
Why You’ll Love This Dubai Pistachio Brownies Recipe
- Easy Dubai chocolate bar flavors: Get all the viral chocolate bar taste without hunting down specialty ingredients or spending a fortune.
- Perfect gluten-free texture: Almond flour creates incredibly fudgy brownies that taste better than traditional flour versions.
- Satisfying crunch factor: Corn Chex cereal mimics kataifi phyllo dough perfectly while adding that essential textural contrast.
- Gorgeous presentation: The green chocolate drizzle over pistachios and chocolate chips makes these brownies absolutely stunning.
Ingredients & Substitutions
Here is everything you need to make Dubai pistachio brownies:
Cashew Butter: I love how this balances out the tahini’s bold flavor without overpowering it. Almond butter works great too, or try sunflower seed butter if you need nut-free.
Tahini: This is what makes these taste like those viral Dubai bars! If you can’t find tahini, you can use more cashew butter, but you’ll miss that amazing nutty depth.
Maple Syrup: Perfect natural sweetness that doesn’t compete with the pistachio flavor. Honey or agave work just as well if that’s what you have.
Avocado Oil: Keeps these incredibly moist without any weird coconut taste. I actually prefer extra light olive oil, but melted coconut oil works too.
Apple Cider Vinegar: Trust me on this one – it reacts with the baking soda to make these super tender. Regular white vinegar or lemon juice work the same way.
Vanilla Extract: Just enhances everything else. You could swap for almond extract if you want to double down on the nutty vibes.
Eggs: These make the brownies perfectly fudgy. For vegan friends, try flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
Almond Flour: This actually tastes better than regular flour and keeps them naturally gluten-free. Oat flour works in a pinch but won’t be quite as rich.
Cocoa Powder: Any kind works – I use whatever I have on hand. Dutch-processed gives a slightly richer flavor but natural cocoa is totally fine.
Cane Sugar: Adds the right amount of sweetness and helps with texture. Coconut sugar or brown sugar work great if you want to switch it up.
Mini Chocolate Chips: I love the little pockets of chocolate throughout. Regular chips, chopped chocolate, or even cacao nibs are all good swaps.
Corn Chex Cereal: This is my genius hack for replacing expensive kataifi! Rice Chex works too, or even crushed cornflakes if that’s what you’ve got.
Chopped Pistachios: Essential for that authentic flavor and gorgeous look. Other nuts work, but pistachios really make these special.
White Chocolate Chips: These melt perfectly for the drizzle. Coconut butter or white candy melts work if you can’t find these.
Coconut Oil: Just helps the chocolate melt smoothly. Any neutral oil or even butter works fine.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: This recipe is naturally gluten-free as written thanks to the almond flour base.
Dairy-Free: Use dairy-free chocolate chips and ensure your white chocolate chips are dairy-free for the drizzle.
Vegan: Replace the 2 eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) and use vegan chocolate chips.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Dubai Pistachio Brownies Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Pan and Mix the Batter
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. In a large bowl, whisk together 1/4 cup cashew butter, 2 tablespoons tahini, 1/3 cup maple syrup, 1/3 cup avocado oil, 1 tablespoon apple cider vinegar, and 1 teaspoon vanilla until completely smooth. Add 2 eggs and mix just until combined.
To the same bowl, add 2/3 cup almond flour, 1/3 cup cocoa powder, 1/3 cup cane sugar, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Whisk until the batter is smooth and no lumps remain. Fold in half of the mini chocolate chips, reserving the rest for the topping.
Step 2: Prepare the Crunchy Topping
Place 2 cups corn Chex cereal in a sandwich bag and gently crush them into smaller pieces using a rolling pin or your hands. Transfer to a small bowl and stir in 1/4 cup maple syrup and 2 tablespoons tahini until all the cereal pieces are coated.
Step 3: Assemble and Bake
Pour the brownie batter into your prepared pan and spread evenly. Sprinkle the tahini-coated Chex mixture over the top, followed by 1/4 cup chopped pistachios and the remaining mini chocolate chips. Bake for 25-28 minutes, or until the center feels firm when gently pressed. Remove from oven and let cool completely in the pan.
Step 4: Make the Green Chocolate Drizzle
In a microwave-safe bowl, melt 2 tablespoons white chocolate chips with 1/2 teaspoon coconut oil in 25-second intervals, stirring between each interval until smooth. Add a small amount of oil-based green food coloring, matcha powder, or spirulina powder to achieve a beautiful pistachio green color. If using spirulina, add a tiny pinch of turmeric for a warmer green tone. Drizzle over the cooled brownies and allow to set before slicing.
Expert Recipe Tips
Crush the Chex just right: You want small pieces, not powder, so they maintain their crunch while still coating with the tahini mixture evenly.
Don’t overbake: The center should feel just firm when pressed gently – they’ll continue cooking slightly as they cool and become perfectly fudgy.
Cool completely before cutting: This is crucial for clean slices and allows the flavors to meld beautifully together.
Make your own green coloring: Mix spirulina powder with a tiny bit of turmeric for the most natural pistachio green color without artificial dyes.
Delicious Serving Suggestions
- With vanilla ice cream: I love serving these warm with a scoop of vanilla ice cream. You’ll love how the cold creaminess balances the rich, nutty flavors.
- As an elegant dessert: Cut into small squares and arrange on a platter for parties. The green drizzle and pistachio topping make them look bakery-quality.
- Gift boxes: I like to package these in small gift boxes during holidays. They’re so unique and impressive that everyone asks for the recipe.
Frequently Asked Questions
Do you love chocolate and pistachios? Check out more of my easy pistachio recipes:
Dubai Pistachio Brownies (Easy, Gluten-Free Chex)
Ingredients
WET INGREDIENTS:
- 1/4 cup cashew butter
- 2 tablespoons tahini
- 1/3 cup maple syrup
- 1/3 cup avocado oil my favorite is extra light olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 eggs
DRY INGREDIENTS:
- 2/3 cup almond flour
- 1/3 cup cocoa powder
- 1/3 cup cane sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
Chex Crumble:
- 2 cups corn Chex
- 1/4 cup maple syrup
- 2 tablespoons tahini
- 1/4 cup pistachios
- 2 tablespoons mini chocolate chips
- 2 tablespoons white chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. In a large bowl, whisk together 1/4 cup cashew butter, 2 tablespoons tahini, 1/3 cup maple syrup, 1/3 cup avocado oil, 1 tablespoon apple cider vinegar, and 1 teaspoon vanilla until completely smooth. Add 2 eggs and mix just until combined.
- To the same bowl, add 2/3 cup almond flour, 1/3 cup cocoa powder, 1/3 cup cane sugar, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Whisk until the batter is smooth and no lumps remain. Fold in half of the mini chocolate chips, reserving the rest for the topping.
- Place 2 cups corn Chex cereal in a sandwich bag and gently crush them into smaller pieces using a rolling pin or your hands. Transfer to a small bowl and stir in 1/4 cup maple syrup and 2 tablespoons tahini until all the cereal pieces are coated.
- Pour the brownie batter into your prepared pan and spread evenly. Sprinkle the tahini-coated Chex mixture over the top, followed by 1/4 cup chopped pistachios and the remaining mini chocolate chips. Bake for 25-28 minutes, or until the center feels firm when gently pressed. Remove from oven and let cool completely in the pan.
- In a microwave-safe bowl, melt 2 tablespoons white chocolate chips with 1/2 teaspoon coconut oil in 25-second intervals, stirring between each interval until smooth. Add a small amount of oil-based green food coloring, matcha powder, or spirulina powder to achieve a beautiful pistachio green color. If using spirulina, add a tiny pinch of turmeric for a warmer green tone. Drizzle over the cooled brownies and allow to set before slicing.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Nicole you’re a genius!! I haven’t tried the dubai chocolate bars but I can’t imagine they could taste even better than these.
Haha…thank you, Stacy! 🙂
I had so much fun creating this delicious brownie recipe!! I love the mix of crunch and chewy brownie. I hope you have a chance to try it 🙂