Dubai Chocolate Brownies have been all the rage since Crumbl Cookie came out with their Dubai chocolate brownie. Well. All the Dubai chocolate everything all the time. I wanted to come up with a way to make the Dubai chocolate cheaper and more affordable.

In my hunt for a cheap Dubai chocolate hack, I realized I could make a gluten free version of Dubai chocolate for all my gluten free girlies. This recipe is pretty easy to throw together with a luscious chocolate ganache topping and a fun chocolate design to wow your family and friends.

I just used ghiradelli gluten free brownie mix and made it according to package directions. I add in a little espresso powder because I can’t help myself but that’s certainly optional. Make sure to line your pan with parchment paper AND Pamela.

Instead of the traditional Kataifi that contains wheat, I used a couple cups of corn Chex cereal. I used my bamboo rolling pin to crush it up to mimic the crunch of the kataifi but gluten free.

This is my favorite pistachio butter (pistachio cream)! It is expensive though, as are all of the pistachio cream/pistachio butters. I like to cut it with some cashew butter.

You can cut it with peanut butter or almond butter too. Or you could do all peanut butter or almond butter. It’s going to change the flavor of course. That’s why I find the mixture of pistachio butter and more neutral cashew butter works well to still maintain the Dubai chocolate flavor but a little cheaper.

You can add tahini. I don’t particularly like it but everyone says it’s not real Dubai chocolahe without tahini. So I add a tiny bit of tahini. You can certainly add more. This part is all kind of fast and loose based on what your heart and budget allows. Don’t be afraid to add until you get your preferred flavor and consistency. They’re your Dubai chocolate brownies anyways!

After the gluten free brownies have cooled, add the corn Chex mixture in an even layer.

Now the ganache is a bit more scientific. While the brownies and corn C are cooling, I worked on my ganache. All you need to do is heat up 125g (weighted) heavy cream in the microwave to 176°-185°F using a thermometer for accuracy.

Then add it to a  ramekin of 100g of dark chocolate. I had a high percentage dark chocolate and some leftover milk chocolate so I ended up doing 75g dark dark chocolate and 25g milk chocolate chopped instead. Then you let the ganache sit, covered, for about 5 mins. And then start mixing it together. It looks terrible at first but have faith in the chocolate ganache process.

After you pour the chocolate ganache over the brownies, spread it out evenly and then if you want a fun design, you can melt some white chocolate.

You can just do the white chocolate as the design on top of the gluten free Dubai chocolate brownies or you can add some oil based food coloring to get a green chocolate.

Put the chocolate in a piping bag or ziploc bag and snip the end off and make a zig zag pattern across the Dubai chocolate brownies.

Then use a skewer going back and forth to make this cool whale tail pattern. Make sure to wipe off your skewer between each pass across the chocolates. I added crushed pistachios to the edge of the brownies but that is also optional.

Let the gluten free Dubai chocolate brownies set in the fridge before removing from the pan and then cut into your preferred size. I usually do 16 little squares like in my more traditional Dubai chocolate brownie recipe, but this time I did 9 big Dubai chocolate brownies. Or don’t cut them at all and you have a gigantic Dubai chocolate brownie for funsies. It’s all up to you, babes!

Ok love you bye

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