Pistachio Kunafa Chocolate Brownies
A delightful blend of fudgy brownies topped with a crispy kunafa layer and rich pistachio spread, perfect for any occasion.
Ingredients
Brownie Base
- 1/2 cup softened unsalted butter adds moisture
- 1 cup light brown sugar contributes sweetness and chewiness
- 2 large eggs provides structure and moisture
- 1 tsp vanilla extract enhances overall flavor
- 1/3 cup cocoa powder adds rich chocolate flavor
- 1/2 tsp baking powder helps with leavening
- 1/2 cup flour gives structure
- 1/8 tsp salt balances sweetness
Kunafa Topping
- 3/4 cup pistachio spread adds rich, nutty flavor
- 1 cup kunafa pastry provides a delicate, crispy texture
- 1 Tbsp butter or ghee for roasting kunafa dough
Chocolate Drizzle
- 1 cup semi-sweet or dark chocolate offers a deep chocolate taste
Instructions
Preparation
- Preheat your oven to 350ºF (180ºC) and prepare a 7-inch square baking pan with parchment paper or non-stick spray.
- In a mixing bowl, whisk together the softened butter and light brown sugar until pale and creamy.
- Incorporate the eggs one at a time, followed by the vanilla extract, mixing until smooth.
- Sift together the cocoa powder, baking powder, flour, and salt, mixing gently into the wet ingredients until just combined.
- Pour the brownie batter into the prepared pan and spread evenly, then bake for 20-25 minutes.
Kunafa Preparation
- While the brownies are baking, shred the kunafa pastry finely.
- Melt 1 tablespoon of butter or ghee in a pan over medium heat and roast the shredded kunafa until golden brown and crispy.
- Melt the pistachio spread slightly, then mix it with the roasted kunafa until well coated.
Finishing Touch
- Melt the chocolate in a microwave-safe bowl, stirring at short intervals until smooth.
- Once the brownies have cooled slightly, spread the kunafa and pistachio mixture evenly on top, followed by drizzling the melted chocolate.
- Garnish with slivered pistachios if desired, and refrigerate to set before slicing.
Notes
Store brownies at room temperature for up to three days, or refrigerate for a week. Freeze for up to three months. To reheat, microwave briefly for a few seconds.