Classic Dubai Chocolate Brownies

1.Preheat your oven to 175°C (350°F). Grease a 20cm (8-inch) square baking pan with butter or oil and line it with parchment paper, leaving an overhang for easy removal.

2.In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt gently over a double boiler or in short bursts in the microwave, stirring until smooth and glossy. Set aside to cool slightly.

3.In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 3-4 minutes. Stir in the vanilla extract.

4.Slowly pour the slightly cooled chocolate and butter mixture into the egg mixture, folding gently to combine without deflating the batter.

5.In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. If using Arabic coffee powder, add it here as well.

6.Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the brownies tender.

7.Fold in the chopped dates and nuts, distributing them evenly throughout the batter.

8.Pour the batter into the prepared baking pan, smoothing the top with a spatula.

9.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

10.Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Once cool, lift the brownies out using the parchment overhang and cut into squares.

11.Optionally, dust the brownies lightly with powdered sugar before serving for an elegant finish.