Dubai Chocolate Brownie Crumbl: Your Newest Chocolate Obsession

If you’re searching for the ultimate Dubai Chocolate Brownie Crumbl experience from your own kitchen, you’ve found it. This recipe perfectly captures that iconic dessert. Imagine a warm, ultra-fudgy brownie, but in a soft, giant cookie form. It’s rich, deeply chocolaty, and so decadent it feels like a special occasion in every bite.

Furthermore, this homemade Dubai Chocolate Brownie Crumbl copycat is your golden ticket. It’s the perfect project for when you need a show-stopping dessert that will have your friends and family in Dubai convinced you’ve uncovered a secret recipe.

WHY THIS DUBAI CHOCOLATE BROWNIE CRUMBL RECIPE WORKS

This specific Dubai Chocolate Brownie Crumbl recipe is a guaranteed winner for so many reasons.

• First, it uses a simple melting method for the chocolate and butter, which is incredibly easy and guarantees a fudgy texture reminiscent of the original.
• Moreover, the combination of both cocoa powder and melted dark chocolate creates an intense, multi-layered chocolate flavor that defines the best Dubai Chocolate Brownie Crumbl cookies.
• Unlike some recipes that can be fussy, this one is forgiving and designed for success, making it perfect for Dubai home bakers.
• Finally, the generous topping of chocolate chunks and a sprinkle of flaky salt creates that perfect sweet-and-salty balance you crave.

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WHAT YOU’LL NEED FOR YOUR DUBAI CHOCOLATE BROWNIE CRUMBL

Gathering high-quality ingredients is the first step to creating your perfect Dubai Chocolate Brownie Crumbl copycat. Let’s break it down.

For the Cookie Dough:

• Unsalted Butter: 1 cup (2 sticks). Melted, which contributes to the dense, fudgy crumb essential for a true Dubai Chocolate Brownie Crumbl texture.
• Dark Chocolate Chips: 1 cup, melted. Use a good quality bar or chips for the best flavor.
• Light Brown Sugar: 1 cup, packed. This adds moisture and a subtle molasses note.
• Granulated Sugar: 1/2 cup. For sweetness and helping the cookies spread slightly.
• Large Eggs: 2, plus 1 extra egg yolk. The extra yolk adds incredible richness.
• Vanilla Extract: 2 teaspoons. Use pure vanilla for the best aroma.
• All-Purpose Flour: 2 cups. The structure-builder.
• Unsweetened Cocoa Powder: 1/2 cup. Use Dutch-processed for a deeper chocolate color.
• Cornstarch: 1 teaspoon. This is the secret for an ultra-soft and tender cookie.
• Baking Soda: 1 teaspoon. For a little lift.
• Salt: 1/2 teaspoon. Crucial for balancing the sweetness.

For the Topping & Finish:

• Milk Chocolate Chunks: 1 cup. For pressing into the top before baking, just like the real Dubai Chocolate Brownie Crumbl.
• Semi-Sweet Chocolate Chips: 1/2 cup, for extra pockets of meltiness.
• Flaky Sea Salt: Like Maldon, for sprinkling after baking.

TOOLS YOU’LL WANT FOR YOUR DUBAI CHOCOLATE BROWNIE CRUMBL

You likely have everything you need already! A large mixing bowl, a medium microwave-safe bowl, a whisk, a spatula, and measuring cups and spoons. For the best results for your Brownie Crumbl cookies, I highly recommend a stand mixer or a hand mixer to get the perfect dough consistency. You’ll also need a baking sheet lined with parchment paper.

HOW TO MAKE DUBAI CHOCOLATE BROWNIE CRUMBL COOKIES

Follow these steps carefully for the most authentic Dubai Chocolate Brownie Crumbl result.

MELT THE CHOCOLATE AND BUTTER

In your microwave-safe bowl, combine the unsalted butter and the 1 cup of dark chocolate chips. Heat in 30-second bursts, stirring well after each, until the mixture is completely smooth and glossy. Let this cool for about 10-15 minutes. This melted base is key to your copycat.

WHIP THE SUGARS AND EGGS

In your large mixing bowl, combine the light brown sugar, granulated sugar, eggs, extra egg yolk, and vanilla extract. Use your mixer to beat this on medium-high speed for a full 1-2 minutes. The mixture should become pale, thick, and ribbon-like. This step is key for a chewy texture in your Dubai Chocolate Brownie Crumbl cookies.

COMBINE THE WET AND DRY INGREDIENTS

With the mixer on low, slowly pour in the slightly cooled chocolate and butter mixture. Mix until just combined. Then, sift in the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Gently fold everything together with a spatula until no dry streaks remain. Be careful not to overmix! Finally, fold in the semi-sweet chocolate chips.

CHILL THE DOUGH

This is a non-negotiable step for the perfect thick Dubai Chocolate Brownie Crumbl cookie. Cover the bowl with plastic wrap and chill the dough for at least 2 hours, or ideally overnight. Chilling the dough solidifies the butter, preventing the cookies from spreading too much and allowing the flavors to deepen.

SCOOP, TOP, AND BAKE

Preheat your oven to 350°F (175°C). Using a large cookie scoop or a 1/3 cup measure, portion out 6 large balls of dough. Place them on your parchment-lined baking sheet, giving them plenty of room to spread.

Press the milk chocolate chunks generously onto the tops of each dough ball. Bake for 11-13 minutes. The centers will still look very soft, but the edges should be set. This is what you want for a fudgy center on your Dubai Chocolate Brownie Crumbl!

FINISH WITH SALT AND COOL

As soon as the cookies come out of the oven, immediately sprinkle them with flaky sea salt. Let them cool on the baking sheet for 15-20 minutes. They will continue to set as they cool. This patience is the final step to Dubai Chocolate Brownie Crumbl perfection.

TIPS FOR THE BEST DUBAI CHOCOLATE BROWNIE CRUMBL

The key to a perfect, thick Dubai Chocolate Brownie Crumbl cookie is thoroughly chilled dough. If your dough is too warm, your cookies will spread. For the ultimate clean lines, use a round bowl to gently guide the edges of the warm cookies into a perfect circle right after they come out of the oven. Do not over-bake your copycat!

DUBAI CHOCOLATE BROWNIE CRUMBL VARIATIONS

Salted Caramel Puddle: Press a soft caramel into the center of each dough ball before baking.
Dubai Date Delight: Fold in 1/2 cup of finely chopped, soft Medjool dates for a local twist on the Dubai Chocolate Brownie Crumbl.
Mint Chocolate Chip: Add 1/2 teaspoon of peppermint extract to the dough along with the vanilla.

STORING YOUR DUBAI CHOCOLATE BROWNIE CRUMBL

You can keep the dough balls in an airtight container in the fridge for up to 3 days. Baked Dubai Chocolate Brownie Crumbl cookies are best enjoyed within 2 days stored in an airtight container at room temperature. To freeze, place the shaped dough balls on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

TROUBLESHOOTING YOUR DUBAI CHOCOLATE BROWNIE CRUMBL

My cookies spread too much. This is almost always because the dough wasn’t chilled long enough.
My cookies are cakey. This could be from over-mixing the dough after adding the flour.
How do I know when they’re done? The edges will be set, and the center will look puffy and soft, but not wet.

SERVING YOUR DUBAI CHOCOLATE BROWNIE CRUMBL

Serve these Dubai Chocolate Brownie Crumbl cookies warm for the ultimate melt-in-your-mouth experience. They are incredible with a tall glass of cold milk.

MY DUBAI CHOCOLATE BROWNIE CRUMBL STORY

I became obsessed with recreating the perfect Dubai Chocolate Brownie Crumbl at home. After countless tests, this recipe was born. Now, it’s my go-to dessert for sharing with neighbors during Eid and for satisfying those late-night chocolate cravings. It’s a little taste of luxury, right from my own oven.

FINAL CHECKLIST BEFORE YOU BAKE

• Dough is thoroughly chilled.
• Oven is preheated to 350°F (175°C).
• Baking sheet is lined with parchment paper.
• Chocolate chunks are ready for pressing on top.

DUBAI CHOCOLATE BROWNIE CRUMBL FAQS