Pistachio Kunafa Brownie Recipe
Sink your teeth into the Pistachio Kunafa Brownie, a dessert where fudgy chocolate meets the delightful golden crunch of kataifi phyllo and the floral notes of cardamom and rose water. This fusion treat is an unforgettable combination of rich, gooey brownie and sweet, nutty kunafa, sprinkled with vibrant green pistachios—the perfect way to surprise every palate at your table. Whether you’re a seasoned baker or a chocolate lover looking for a new adventure, this recipe transforms a classic box mix into an extraordinary, Middle Eastern-inspired masterpiece.
Ingredients You’ll Need
Gathering ingredients for this Pistachio Kunafa Brownie is refreshingly simple, and each one has a specific job: building the chocolatey foundation, layering on buttery crunch, and infusing nutty, aromatic flavors that will have everyone coming back for seconds.
- Brownie Mix: The base of your dessert; choose a rich, fudgy brownie mix and follow the box’s instructions for eggs, oil, and water.
- Kataifi (Shredded Phyllo Dough): Adds the signature crisp kunafa topping—look for it in the freezer section of international markets.
- Unsalted Butter: Coats the kataifi for that golden, melt-in-your-mouth texture.
- Granulated Sugar: Sweetens the kunafa and helps it caramelize as it bakes.
- Ground Cardamom: A touch of this warm spice elevates both kunafa and chocolate alike.
- Shelled Pistachios: Brilliant green, finely chopped for color, crunch, and that unmistakable pistachio taste throughout.
- Sweetened Condensed Milk: Moistens the kunafa not only for texture but for a dreamy, creamy flavor.
- Honey: Adds sticky sweetness and a glossy finish to the topping.
- Rose Water or Orange Blossom Water (optional): For a delicate, aromatic flourish—just a splash goes a long way.
How to Make Pistachio Kunafa Brownie
Step 1: Prepare and Bake the Brownie Base
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. Whip up the brownie batter following your box instructions (typically adding eggs, oil, and water), and pour it into your prepared pan. Smooth the batter evenly—this chocolatey base is the heart of your Pistachio Kunafa Brownie, so don’t skimp on quality. Slide the pan into the oven and bake for about 20 minutes, just until the center is slightly underbaked. This ensures the brownies finish cooking later but stay gloriously fudgy underneath the crispy top.
Step 2: Craft the Kunafa Topping
While your brownies partially bake, it’s time to make the kunafa magic. In a large bowl, gently toss the shredded kataifi with melted unsalted butter, granulated sugar, ground cardamom, and half of your chopped pistachios. Get every buttery strand glistening—the secret to that signature kunafa crunch. The aroma of cardamom mingled with the nuts starts to hint at the global flavors ahead.
Step 3: Layer and Bake Again
Carefully remove your brownies from the oven after 20 minutes. Using your hands, evenly scatter the buttery kunafa mixture over the warm brownie base, pressing lightly so it settles in without compacting. Next, drizzle the sweetened condensed milk all over the top, ensuring every bite will soak up creamy sweetness. Return the pan to the oven and bake another 15 to 20 minutes, until the kunafa is deeply golden and crisp at the edges.
Step 4: Sweeten, Scent, and Finish
As soon as your Pistachio Kunafa Brownie comes out of the oven, drizzle the top with honey while it’s still warm—watch as it sinks into the crunchy strands, adding sticky sweetness. If using, splash some rose water or orange blossom water across for those distinctive, floral Middle Eastern notes. Finish with the rest of your chopped pistachios for color, crunch, and irresistible fragrance. Let everything cool before cutting into chewy, crispy bars.
How to Serve Pistachio Kunafa Brownie
Garnishes
Serve your Pistachio Kunafa Brownie with an extra flurry of chopped pistachios, perhaps a light dusting of powdered sugar, or even a drizzle of melted white chocolate for a dessert that looks as show-stopping as it tastes. If you’re feeling adventurous, add a sprinkle of edible dried rose petals or a few extra drops of rose water on top for a fragrant, elegant finish.
Side Dishes
Pair your bars with dollops of whipped cream, a scoop of vanilla or pistachio ice cream, or a refreshing spoonful of thick Greek yogurt. These cool, creamy sides melt beautifully over the warm brownie, enhancing each bite and making every slice even more enjoyable for your guests.
Creative Ways to Present
Cut your Pistachio Kunafa Brownie into diamonds or triangles for a Middle Eastern pastry vibe, or serve them in cupcake wrappers for easy, portable treats at a potluck or tea party. For gatherings, stack the bars on a cake stand and scatter extra pistachios around for a dramatic, jewel-toned centerpiece that everyone will want to dive into first.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio Kunafa Brownie in an airtight container at room temperature for up to four days. The kunafa retains some crunch thanks to the butter and sugar coating, while the brownies beneath stay moist and chewy, making leftovers just as tempting as the day they were baked.
Freezing
If you need to make these brownies ahead or save some for later, you’re in luck! Wrap cooled slices individually in plastic wrap and freeze them in a zip-top bag for up to a month. The flavors meld even further as they rest, and the contrast of fudgy and crispy holds up beautifully.
Reheating
To bring your Pistachio Kunafa Brownie back to life, warm pieces in a low oven (about 300°F) for 5 to 8 minutes—just enough to re-crisp the kunafa topping and soften the chocolatey base. If you’re in a pinch, a few gentle seconds in the microwave will also do the trick, but the kunafa is crispiest with oven heat.
FAQs
Can I make the Pistachio Kunafa Brownie from scratch without a box mix?
Absolutely! Feel free to use your favorite homemade brownie recipe as the base. Just make sure it fills a 9×13-inch pan and is quite fudgy, so the contrast with the crispy kunafa layer really shines.
Where can I find kataifi (shredded phyllo dough)?
Look for kataifi dough in the freezer section of most Middle Eastern, Greek, or specialty grocery stores. If you can’t find it locally, many online retailers will ship it straight to your door—just be sure to thaw it before using.
What if I’m not a fan of cardamom or rose water?
You can skip the cardamom and rose/orange blossom water if you prefer a more straightforward chocolate-and-nut flavor. The Pistachio Kunafa Brownie will still be delicious; the spices just add an optional aromatic twist.
Can I make this with different nuts?
Definitely! Walnuts or almonds can be substituted for pistachios if needed, but pistachios lend the unique flavor and color that make this dish truly special. Try using roasted, unsalted pistachios for the brightest green and best crunch.
Is it okay to serve the Pistachio Kunafa Brownie warm?
Serving warm is a treat! The contrast between gooey brownie and crisp kunafa is at its best when just baked. If prepping ahead, reheat briefly before serving for maximum textural delight and aromatic impact.
Final Thoughts
I can’t wait for you to share this Pistachio Kunafa Brownie with your friends and family. It’s a recipe that turns simple pantry staples into a dazzling dessert, with flavor and texture that’s truly unforgettable. If you’ve never tried combining kunafa and brownies before, this creative fusion is guaranteed to earn rave reviews!
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Pistachio Kunafa Brownie Recipe
- Total Time: 1 hour
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of the Pistachio Kunafa Brownie, a delightful fusion dessert that combines the gooey goodness of brownies with the crispy texture of kataifi and the nutty taste of pistachios. Perfect for satisfying your sweet cravings with a Middle Eastern twist.
Ingredients
Brownie Mix:
- 1 box brownie mix (plus ingredients listed on the package, usually eggs, oil, and water)
Kunafa Topping:
- 1 1/2 cups kataifi (shredded phyllo dough)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1 cup shelled pistachios, finely chopped
- 1/2 cup sweetened condensed milk
- 2 tablespoons honey
- 2 tablespoons rose water or orange blossom water (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare brownie batter: Prepare the brownie batter according to the package instructions and pour it into the prepared pan, spreading evenly. Bake for about 20 minutes.
- Prepare kunafa topping: Toss the shredded phyllo dough with melted butter, sugar, cardamom, and half of the chopped pistachios. Spread this mixture over the slightly underbaked brownies.
- Finish baking: Drizzle with sweetened condensed milk and bake for an additional 15-20 minutes until the topping is golden brown and crisp.
- Final touches: Drizzle with honey and rose water, sprinkle with remaining pistachios. Allow to cool before slicing into squares or bars.
Notes
- For a richer dessert, drizzle with melted white chocolate before serving.
- You can also make this recipe fully from scratch with homemade brownies instead of mix.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired, Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
