What Are Dubai Ube Brownies?
Dubai chocolate became famous for its combination of chocolate, pistachio cream and crispy kataifi pastry.
In this recipe, we combine those flavours with Ube Purple Yam Powder (Dioscorea alata).
Ube is a purple yam traditionally used in Filipino desserts. Its naturally purple colour and mild, slightly sweet flavour pair particularly well with chocolate, vanilla, coconut and pistachio.
The result is a fudgy chocolate brownie with a crunchy pistachio-kataifi centre and a beautiful Ube twist.
Ingredients
For the chocolate brownie
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150 g dark chocolate
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120 g butter
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150 g sugar
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2 eggs
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90 g plain flour
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25 g cocoa powder
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1 tsp vanilla extract
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Pinch of salt
For the Dubai pistachio filling
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120 g pistachio cream
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70 g kataifi pastry
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15 g butter
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1 tbsp tahini, optional
For the Ube layer
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100 g white chocolate
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60 ml double cream
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1–2 tbsp Ube Purple Yam Powder
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½ tsp vanilla extract
For decoration
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Chopped pistachios
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Melted dark or milk chocolate
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A light dusting of Ube Powder
How to Make Dubai Ube Brownies
1. Prepare the brownie
Preheat the oven to 175°C.
Melt the dark chocolate and butter together over low heat or in short intervals in the microwave. Stir until completely smooth.
In a separate bowl, whisk the eggs and sugar together. Add the melted chocolate mixture and vanilla.
Fold in the flour, cocoa powder and salt until just combined.
Pour the brownie batter into a lined baking tin and bake for approximately 20–25 minutes. The centre should remain slightly soft for a fudgy texture.
Allow the brownie to cool completely.
2. Make the crispy pistachio filling
Melt the butter in a frying pan and add the kataifi pastry.
Toast over medium heat until the strands become crisp and golden.
Allow to cool slightly before mixing with the pistachio cream. Add tahini if you want a deeper, nuttier flavour.
Spread the pistachio-kataifi mixture evenly over the cooled brownie.
3. Make the Ube chocolate layer
Finely chop the white chocolate and place it in a bowl.
Heat the cream until hot but not boiling, then pour it over the chocolate. Leave for approximately one minute before stirring until smooth.
Add the Ube Purple Yam Powder gradually and mix until you achieve an even, natural purple colour.
Start with one tablespoon and add more if you want a stronger Ube flavour and colour.
Spread the Ube chocolate mixture over the pistachio layer.
4. Decorate
Finish your Dubai Ube Brownies with chopped pistachios and a drizzle of melted chocolate.
For an extra Ube finish, lightly dust the top with Ube Purple Yam Powder.
Refrigerate until the layers have set, then cut into squares.
Why Ube Works So Well With Dubai Chocolate
Pistachio and chocolate are already a rich combination. Ube adds another layer without overpowering either ingredient.
Its mild, slightly sweet and earthy flavour works especially well with:
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Pistachio
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White chocolate
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Dark chocolate
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Coconut
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Vanilla
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Cream
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Kataifi
It also gives desserts their characteristic purple appearance without needing the intense flavour of a traditional artificial Ube essence.
Looking for Ube Powder for Your Business?
The Organic Labs Sweden AB supplies Ube Purple Yam Powder (Dioscorea alata) to cafés, bakeries, restaurants, food manufacturers, distributors and other professional buyers across Europe.
Whether you need Ube Powder for lattes, desserts, bakery products, ice cream, chocolate or large-scale food production, we offer formats from 1 kg for cafés and Horeca to 25 kg, pallet quantities and larger industrial orders.
