Description
Kunafa meets chocolate in these irresistible Pistachio Kunafa Brownies, blending Middle Eastern pastry magic with rich brownie decadence. Crunchy kunafa layers and nutty pistachios create a dessert that invites you to explore sweet culinary boundaries with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, melted
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 1 cup (120 grams) all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups shredded phyllo dough
- 1/2 cup pistachios, roughly chopped
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 tablespoon rose water (optional)
- 1 tablespoon orange blossom water (optional)
Binding and Finishing Ingredients:
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (56 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water (optional)
- 1 teaspoon orange blossom water (optional)
Instructions
- Prepare the foundation by heating the oven to 350F (175C) and lining a 9×9-inch baking pan with parchment paper, ensuring complete coverage.
- Create the chocolate base by whisking melted butter with granulated and brown sugars until smooth, then incorporate eggs and vanilla extract, mixing thoroughly.
- Sift dry ingredients – flour, cocoa powder, baking powder, and salt – directly into the wet mixture, stirring minimally to prevent overmixing.
- Gently fold chocolate chips into the batter, then transfer to the prepared pan, spreading evenly with a spatula.
- Bake for 20-25 minutes, checking doneness by inserting a toothpick that should emerge with minimal moist crumbs. Allow brownies to cool for 10-15 minutes.
- Prepare the kunafa topping by delicately separating phyllo strands and combining with melted butter, sugar, and finely chopped pistachios.
- Enhance the kunafa mixture with optional rose and orange blossom waters for aromatic depth.
- Distribute the kunafa mixture uniformly across the cooled brownie base, pressing gently to ensure even coverage.
- Return the pan to the oven, baking for an additional 15-20 minutes until the topping transforms into a golden, crispy layer.
- Simultaneously create the syrup by simmering water, sugar, and lemon juice in a small saucepan for 5-7 minutes until slightly thickened.
- Remove syrup from heat, incorporating rose and orange blossom waters for fragrant complexity.
- Once the dessert has cooled completely, generously drizzle the syrup across the surface, allowing it to permeate the layers.
- Optionally garnish with additional pistachios or delicate coconut shreds before serving.
Notes
- Ensure butter is at room temperature for smooth mixing and even incorporation of ingredients.
- Avoid overmixing the brownie batter to prevent tough, dense texture; stir just until ingredients are combined.
- Fluff phyllo dough gently to maintain its delicate, airy structure and prevent clumping.
- Toast pistachios briefly before chopping to enhance their nutty flavor and create a more aromatic topping.
- Use fresh, high-quality spices and waters like rose and orange blossom for an authentic, vibrant taste experience.
- Allow brownies to cool completely before adding kunafa topping to prevent soggy layers and maintain crisp texture.
- Adjust syrup sweetness by tasting and adding more lemon juice or sugar to balance flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg