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