Description
Pistachio Kunafa Brownies combine the rich, fudgy texture of classic chocolate brownies with the crispy, fragrant topping of traditional kunafa, enhanced with buttery shredded phyllo dough and chopped pistachios. This decadent fusion dessert is finished with a sweet, citrus-infused syrup flavored with rose and orange blossom water for a unique and indulgent treat ideal for special occasions.
Ingredients
Scale
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
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)
Syrup
- ½ cup water
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon rose water (optional)
- 1 teaspoon orange blossom water (optional)
Instructions
- Prepare the Brownie Batter: In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Stir in the semi-sweet chocolate chips.
- Bake the Brownie Base: Preheat your oven to 350°F (175°C). Pour the brownie batter into a greased 9×9 inch baking pan, spreading it evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Prepare the Kunafa Topping: While the brownie base bakes, toss the shredded phyllo dough with the melted butter and granulated sugar until well coated. Mix in the chopped pistachios and, if using, add the rose water and orange blossom water for extra fragrance.
- Make the Syrup: In a small saucepan over medium heat, combine the water, granulated sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 10 minutes until slightly thickened. Remove from heat and stir in rose water and orange blossom water if desired. Let cool.
- Add the Kunafa Topping: When the brownie base is done and slightly cooled, evenly spread the kunafa topping over the brownies. Return to the oven and bake for an additional 10-12 minutes, or until the topping is golden and crisp.
- Finish with Syrup: Once baked, immediately drizzle the cooled syrup over the warm brownie-kunafa dessert, allowing it to soak in and add that signature sweetness and moisture.
- Cool and Serve: Allow the Pistachio Kunafa Brownies to cool completely before slicing so the layers set properly. Serve at room temperature for the best texture and flavor experience.
Notes
- Make sure not to overbake the brownie base to maintain a fudgy texture.
- The rose water and orange blossom water are optional but add a traditional Middle Eastern flavor and fragrance.
- Use fresh, high-quality pistachios for the best taste and crunch.
- If shredded phyllo dough is unavailable, finely shred regular phyllo sheets or use kataifi pastry.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Pistachio Kunafa Brownies, Chocolate Brownies, Kunafa Topping, Middle Eastern Dessert, Fusion Dessert, Phyllo Dough Dessert, Pistachio Dessert, Rose Water Syrup, Orange Blossom Water