Description

Pistachio Kunafa Brownies are a luxurious fusion dessert combining the rich, fudgy texture of classic chocolate brownies with the crispy, fragrant topping of shredded kunafa dough, enhanced by the nutty crunch of pistachios and delicate floral notes from rose and orange blossom waters. Finished with a sweet, tangy syrup, this dessert offers a unique blend of Middle Eastern flavors and Western baking traditions perfect for special occasions or indulgent treats.

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 mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk together until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Stir in the semi-sweet chocolate chips evenly throughout the batter.
Prepare the Kunafa Topping: In a medium bowl, mix the shredded phyllo dough with the melted butter and granulated sugar until the phyllo is well coated. If using, add the rose water and orange blossom water to the mixture for a fragrant touch. Then fold in the roughly chopped pistachios ensuring an even distribution.
Preheat and Assemble: Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper. Pour the brownie batter into the prepared pan, spreading it evenly. Carefully spread the kunafa topping over the brownie base, gently pressing it down to create a uniform layer.
Bake the Brownies: Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. The kunafa topping should be golden and crisp.
Make the Syrup: While the brownies bake, prepare the syrup by combining the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then bring to a gentle boil. Add the lemon juice and simmer for 5-7 minutes until slightly thickened. Remove from heat, then stir in the rose water and orange blossom water if using. Allow the syrup to cool slightly.
Finish the Dessert: Once the brownies are done baking, remove them from the oven and immediately pour the warm syrup evenly over the top, allowing the syrup to soak in. Let the brownies cool completely in the pan to set and absorb the syrup’s flavor before slicing and serving.

Notes

For best results, use fresh shredded phyllo dough or kataifi for the kunafa topping to ensure crispiness.
Rose water and orange blossom water are optional but add authentic Middle Eastern floral notes; adjust quantity according to taste.
Allow brownies to cool completely before slicing to achieve clean cuts and prevent crumbling.
Syrup can be stored in the refrigerator for up to one week and warmed before using.
These brownies are best enjoyed within 2-3 days for optimal freshness.

Keywords: Pistachio Kunafa Brownies, Middle Eastern Dessert, Kunafa topping, Chocolate Brownies, Pistachio dessert, Floral syrup brownies