The Ultimate Pistachio Kunafa Brownies Recipe: Sweet Fusion Magic

Decadent chocolate meets Middle Eastern pastry in these irresistible pistachio kunafa brownies recipe that blend rich, fudgy textures with nutty crunch.

Layers of crispy kunafa strands dance atop a silky brownie base, creating a dessert that defies traditional boundaries.

Each bite promises a symphony of contrasting flavors and textures.

The golden kunafa crisp provides a delightful crackle against the smooth chocolate underneath.

Chopped pistachios scatter across the surface, adding a vibrant green sparkle and subtle earthiness.

This fusion dessert brings together two beloved treats in a stunning culinary marriage.

Indulge in these brownies and experience a dessert that will transport you to new realms of sweet satisfaction.

Pistachio Kunafa Brownies – A Middle Eastern Delight

• Blast Through Prep: Mix ingredients in one bowl, shape patties quickly, and have dinner ready in minutes without complex cooking steps.
• Transform Canned Chicken: Convert ordinary canned chicken into restaurant-style crispy patties using an air fryer, elevating a pantry staple into a delicious meal.
• Family-Friendly Crowd-Pleaser: Packed with cheese and seasonings, these patties appeal to both kids and adults, making mealtime stress-free and satisfying.
• Healthier Cooking Method: Air frying creates a crispy exterior with minimal oil, offering a lighter alternative to traditional deep-frying while maintaining great taste and texture.

Ingredients for Pistachio Kunafa Brownies

• Butter: A creamy ingredient that adds richness and moisture to the brownie.
• Sugar: Provides sweetness and helps create a tender texture.
• Eggs: Bind the ingredients together and add structure to the brownie.
• Vanilla Extract: Enhances the overall flavor profile of the dessert.

• Cocoa Powder: Gives the brownies their deep chocolate flavor and dark color.
• Baking Powder: Helps the brownies rise and become light and fluffy.
• Flour: Provides the base structure for the brownie.
• Salt: Balances the sweetness and enhances the chocolate flavor.

• Kunafa Pastry: A traditional Middle Eastern ingredient that adds a crispy, unique texture.
• Butter or Ghee: Used to toast the kunafa and create a golden brown color.
• Pistachio Spread: Adds a nutty, creamy layer to the dessert.

• Chocolate: Provides a smooth, glossy topping for the brownies.
• Slivered Pistachios: Adds a crunchy garnish and extra nutty flavor.

Cooking Instructions for Kunafa Brownies

Step 1: Prepare Baking Station

Get your 7-inch square pan ready by lining it with parchment paper and giving it a light grease. Set your oven to warm up at 180°C/350°F.

Step 2: Whip Butter and Sugar

Grab your electric mixer and blend butter and sugar until they transform into a pale, fluffy cloud. Crack in eggs and splash of vanilla extract.

Beat for another three minutes until the mixture looks smooth and dreamy.

Step 3: Combine Dry Ingredients

• Cocoa powder
• Baking powder
• Flour
• Salt

Gently fold everything into your wet mixture until perfectly blended.

Step 4: Bake Brownie Base

Pour the batter into your prepared pan. Slide it into the preheated oven and bake for 20-25 minutes.

Check doneness by inserting a toothpick – it should come out with just a few moist crumbs. Let the brownie cool completely.

Step 5: Transform Kunafa

Shred kunafa pastry into tiny 1-2 cm pieces. Melt butter or ghee in a pan, then toss in kunafa.

Toast over medium heat, stirring constantly until it turns golden brown. Allow to cool.

Step 6: Create Pistachio Kunafa Layer

Warm pistachio spread in microwave for 30 seconds. Mix thoroughly with the toasted kunafa pieces.

Step 7: Melt Chocolate

Microwave chocolate in short 15-30 second bursts, stirring between each interval until silky smooth.

Step 8: Assemble Delightful Dessert

Spread pistachio kunafa mixture over cooled brownie.

Pour melted chocolate on top, ensuring even coverage. Sprinkle with slivered pistachios.

Step 9: Chill and Serve

Refrigerate for 5-10 minutes until set. Slice and indulge in your spectacular creation!

Tips for Perfect Pistachio Kunafa Brownies Every Time

• Stir constantly while toasting to prevent burning and achieve an even golden-brown color.
• Insert a toothpick at an angle to ensure moist crumbs without wet batter, indicating perfect baking.
• Microwave in short bursts to prevent overheating and maintain smooth consistency.
• Use low heat and stir frequently to prevent seizing and achieve a silky texture.
• Refrigerate briefly to help brownies set, making slicing neater and more precise.

Flavorful Variations for Pistachio Kunafa Brownies

• Nutty Almond Kunafa Brownies: Replace pistachios with toasted almonds, using almond spread and almond slivers for a different nutty profile.
• Vegan Chocolate Kunafa Bars: Substitute butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate and vegan kunafa pastry.
• Gluten-Free Hazelnut Version: Use gluten-free flour blend, swap kunafa with gluten-free phyllo crumbs, and incorporate hazelnut spread instead of pistachio.
• Low-Sugar Chocolate Kunafa Squares: Replace sugar with monk fruit sweetener, use sugar-free chocolate, and reduce overall sweetness while maintaining rich flavor.

Pairing Ideas for Kunafa Brownies

• Indulge in Decadent Pairings
• Brew Rich Turkish Coffee: A traditional strong, cardamom-infused coffee perfectly complements the rich chocolate and nutty pistachio flavors, cutting through the sweetness with its bold intensity.
• Serve Creamy Vanilla Gelato: A cool, smooth scoop alongside the warm brownie creates a delightful temperature contrast, enhancing the dessert's complex texture and flavor profile.
• Match with Sweet Dessert Wine: A late-harvest Moscato or sweet Sauternes brings out the nutty pistachio notes while balancing the chocolate's deep richness, creating a luxurious tasting experience.
• Elevate with Mint Tea: A refreshing, light mint tea provides a crisp counterpoint to the dense brownie, cleansing the palate and adding a subtle herbal brightness to each bite.

Storage Tips to Preserve Pistachio Kunafa Brownies

• Store brownies in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Place brownies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Keep brownies in a sealed container at room temperature for 2-3 days. Ensure the area is cool and dry to maintain freshness.
• Warm refrigerated brownies in the microwave for 10-15 seconds or in a preheated oven at 160°C for 5 minutes. Avoid overheating to prevent drying out.

FAQs

• What is kunafa pastry?

Kunafa is a traditional Middle Eastern pastry made from thin, thread-like noodles or fine semolina dough, typically used in sweet desserts and known for its crispy, golden texture.

• Can I use a different type of chocolate?

Yes, you can use dark, milk, or white chocolate based on your preference. Just ensure it melts smoothly and complements the pistachio and kunafa flavors.

• Is this recipe suitable for vegetarians?

The recipe contains eggs and butter, so it’s not strictly vegetarian. However, you can explore plant-based substitutes for eggs and butter to make it vegetarian-friendly.

Pistachio Kunafa Brownies Recipe

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4.8 from 15 reviews

• Total Time: 50 minutes
• Yield: 9 1x

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Description

Decadent Middle Eastern fusion meets chocolate indulgence in pistachio kunafa brownies, blending rich brownie layers with crispy kunafa pastry. Nutty pistachios and sweet syrup elevate this dessert, promising a luxurious experience that delights international palates.

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Ingredients

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Main Ingredients:

• 1/2 cup (120g) unsalted butter
• 1 cup (180g) light brown sugar
• 2 large eggs
• 1/2 cup (60g) flour
• 1/3 cup (40g) cocoa powder

Binding and Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 1/2 teaspoon (2g) baking powder
• 1/8 teaspoon salt

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Instructions

1. Prepare the baking station by lining a 7-inch square pan with parchment paper and lightly greasing the surface at 180oC/350oF.
2. Cream butter and sugar using an electric mixer until the mixture turns pale and fluffy.
3. Incorporate eggs and vanilla extract, continuing to beat for an additional 3 minutes until well combined.
4. Gently fold sifted cocoa powder, baking powder, flour, and salt into the wet mixture until just incorporated.
5. Transfer the brownie batter to the prepared pan, ensuring even distribution.
6. Bake for 20-25 minutes, checking doneness with a toothpick that should emerge with a few moist crumbs.
7. Allow the brownie base to cool completely at room temperature.
8. Finely shred kunafa pastry into small, uniform pieces.
9. Melt butter or ghee in a pan over medium heat, then add kunafa and toast until achieving a golden brown color.
10. Cool the toasted kunafa mixture briefly.
11. Warm pistachio spread in the microwave for 30 seconds to improve spreadability.
12. Combine the warm pistachio spread with the toasted kunafa pieces.
13. Melt chocolate in short microwave intervals, stirring between each to prevent burning.
14. Spread the pistachio kunafa mixture evenly over the cooled brownie base.
15. Drizzle and spread melted chocolate across the top, creating a smooth layer.
16. Sprinkle slivered pistachios over the chocolate surface for added texture and garnish.
17. Refrigerate for 5-10 minutes until the chocolate sets completely.
18. Slice into squares and serve chilled.

Notes

• Use room temperature eggs for smoother, more even brownie batter consistency.
• Toast kunafa carefully to prevent burning, stirring constantly for golden color.
• Swap regular flour with gluten-free alternatives for celiac-friendly version.
• Adjust chocolate melting technique by using double boiler for more controlled melting to prevent seizing.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 9
• Calories: 230 kcal
• Sugar: 15 g
• Sodium: 45 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 35 mg