Kunafa Brownies Pistachio (Print Version)
# Ingredients:
→ Kunafa Topping
01 -
1 tablespoon rose water, optional
02 -
1 tablespoon orange blossom water, optional
03 -
¼ cup granulated sugar
04 -
¼ cup melted unsalted butter
05 -
1 ½ cups phyllo dough, shredded
06 -
½ cup chopped pistachios
→ Syrup
07 -
½ cup sugar
08 -
1 teaspoon optional orange blossom water
09 -
1 teaspoon optional rose water
10 -
½ cup water
11 -
1 tablespoon lemon juice
→ Brownie Base
12 -
3 eggs, large
13 -
½ cup brown sugar
14 -
½ teaspoon salt
15 -
½ teaspoon baking powder
16 -
1 cup cocoa powder, unsweetened
17 -
1 cup all-purpose flour
18 -
1 teaspoon vanilla
19 -
1 cup semi-sweet chocolate chips
20 -
1 cup white sugar
21 -
1 cup (2 sticks) melted butter
# Instructions:
01 -
Set your oven to 350°F (175°C). Line or grease a 9x9-inch pan, so it’s ready for baking.
02 -
Whisk the melted butter with both sugars in a big bowl until combined well. Add in the eggs and vanilla, mixing until smooth. Gently stir in flour, cocoa powder, salt, and baking powder, then fold in chocolate chips.
03 -
Spread the batter in the prepared pan evenly. Bake for 20-25 minutes, checking with a toothpick for a few sticky crumbs. When done, let it rest for about 10-15 minutes.
04 -
Break apart the phyllo dough with your fingers. Stir it together with the sugar, melted butter, and nuts. Add rose or orange blossom water, if you’d like. Evenly press the mix over the brownie layer.
05 -
Return the pan to the oven. Cook for 15-20 minutes until the kunafa top looks crispy and golden.
06 -
While baking, combine sugar, water, and lemon juice in a small pot. Simmer for 5-7 minutes until it thickens a bit. Once done, take it off the heat and stir in rose or orange water if desired. Cool slightly.
07 -
When the dessert cools, drizzle it with the syrup and give it time to soak in. Decorate it with extra pistachios or coconut flakes if you’d like.
# Notes:
01 -
This yummy mash-up brings fudgy brownies and Middle Eastern kunafa into one amazing dish.
02 -
Tastes even better if you make it the day before and let the flavors settle overnight.
03 -
Can easily turn gluten-free with some flour swaps.