Description
The Pistachio Kunafa Brownie is a luxurious fusion dessert that combines a rich, fudgy chocolate brownie with a crispy kunafa topping, toasted pistachios, and a fragrant syrup. This show-stopping treat is perfect for any occasion, offering a delightful blend of textures and flavors.
Ingredients
Scale
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Kunafa Topping:
- 1 ½ cups shredded phyllo dough
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ cup pistachios, roughly chopped
- 1 tablespoon rose water (optional)
- 1 tablespoon orange blossom water (optional)
For the Syrup:
- ½ cup water
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon rose water (optional)
- 1 teaspoon orange blossom water (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.
- Prepare Brownie Base:
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract, mixing until smooth.
- Sift flour, cocoa powder, baking powder, and salt into the wet ingredients. Stir until just combined.
- Fold in chocolate chips. Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes until a toothpick inserted comes out with a few moist crumbs (not wet batter). Let the brownies cool for 10-15 minutes.
- Prepare Kunafa Topping:
- Gently fluff the shredded phyllo dough with your fingers and mix it with melted butter, sugar, and chopped pistachios. If using, add rose water and orange blossom water for extra flavor.
- Spread the kunafa mixture evenly over the cooled brownie base, pressing down gently.
- Bake Again:
- Return the pan to the oven and bake for another 15-20 minutes until the kunafa topping is golden and crispy.
- Make the Syrup:
- In a small saucepan, combine water, sugar, and lemon juice. Bring to a simmer and cook for 5-7 minutes until the syrup thickens slightly.
- Remove from heat, then stir in rose and orange blossom waters, if using. Let it cool slightly.
- Finish:
- Once the brownie has cooled, drizzle the syrup generously over the top. Let the syrup soak in before serving. Optionally, garnish with extra pistachios or shredded coconut.
Notes
- If you prefer a gluten-free version, swap the all-purpose flour for a gluten-free flour blend.
- You can also use other nuts like almonds or walnuts if pistachios aren’t your favorite.
- The dessert can be made a day ahead and stored in an airtight container to let the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg