Pistachio Kunafa Brownies: A Decadent Fusion Dessert Recipe
Pistachio Kunafa Brownies combine the rich, fudgy texture of classic chocolate brownies with the delicate, crispy crunch of kunafa topping infused with fragrant rose and orange blossom waters. This decadent fusion dessert perfectly balances intense chocolate flavor with nutty pistachios and a luscious syrup, making it an unforgettable treat for special occasions or indulgent evenings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
- Diet: Vegetarian
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 bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the semi-sweet chocolate chips.
- Bake the Brownies: Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan. Pour the brownie batter evenly into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and set aside.
- Prepare the Kunafa Topping: While the brownies bake, melt the butter for the topping. In a bowl, mix the shredded phyllo dough with the melted butter and granulated sugar, ensuring the phyllo is well coated. Stir in the chopped pistachios and add rose water and orange blossom water if desired for extra fragrance.
- Assemble and Bake the Kunafa Layer: Once the brownies are slightly cooled but still warm, evenly spread the kunafa mixture over the brownie base. Return the pan to the oven and bake for an additional 15-20 minutes at 350°F (175°C) or until the kunafa topping is golden brown and crisp. Keep a close eye to avoid burning.
- Make the Syrup: While the kunafa topping bakes, combine water, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat and let simmer for 5 minutes. Remove from heat and stir in rose water and orange blossom water if using. Allow the syrup to cool slightly.
- Finish and Serve: When the kunafa brownies come out of the oven, immediately drizzle the warm syrup evenly over the top so it soaks in, enhancing both sweetness and moisture. Allow the dessert to cool completely for the syrup to absorb before slicing. Serve at room temperature for best texture and flavor.
Notes
- Optional rose water and orange blossom water add a fragrant Middle Eastern aroma but can be omitted if unavailable.
- Use freshly shredded phyllo for the best texture; thaw frozen kunafa or shredded phyllo dough gradually if frozen.
- Allow brownies to cool slightly before spreading kunafa topping to prevent it from melting into the brownie layer.
- Syrup should be warm when poured over the hot kunafa to allow proper absorption.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days; reheat briefly before serving to crisp the kunafa topping.
Keywords: Pistachio, Kunafa, Brownies, Middle Eastern Dessert, Chocolate, Phyllo Dough, Rose Water, Orange Blossom Water, Fusion Dessert