If you’ve ever wished your brownies could transport you to a vibrant Middle Eastern bakery, you’re going to fall in love with Pistachio Kunafa Brownie. This show-stopping dessert is a fusion of rich, fudgy brownie and the crisp, buttery layers of classic kunafa, all crowned with sweetened condensed milk, aromatic syrup, and a blizzard of chopped pistachios. Every bite delivers a symphony of textures and flavors—gooey chocolate, crunchy kataifi pastry, nutty pistachios, and a hint of floral sweetness—that will make you the hero of any gathering.

Pistachio Kunafa Brownie Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for Pistachio Kunafa Brownie has a starring role, from the fudgy brownie base to the golden strands of kataifi and the vibrant pistachios. The best part? They’re beautifully simple yet pack a punch of flavor, texture, and color.

Brownie mix: The ultimate shortcut for a chewy, chocolatey foundation that pairs perfectly with kunafa’s crunch.
Kataifi pastry (shredded phyllo dough): This is what gives the dessert its signature crispy, golden crown—thaw it fully for best results.
Unsalted butter (melted): Helps the kataifi pastry bake up rich and beautifully golden.
Ground cardamom (optional): A pinch adds a touch of warm, aromatic Middle Eastern flair.
Chopped pistachios: Their vibrant green color and earthy crunch make every bite feel special.
Sweetened condensed milk: Drizzled on top for extra richness and a luscious, creamy finish.
Sugar: Used to make a simple syrup that soaks into the pastry for that classic kunafa sweetness.
Water: Combines with sugar and lemon juice for the syrup.
Lemon juice: Adds a hint of acidity to balance the sweetness of the syrup.
Crushed dried rose petals (optional): For a gorgeous, fragrant garnish that elevates the whole dessert.

How to Make Pistachio Kunafa Brownie

Step 1: Prepare the Brownie Batter

Start by preheating your oven to 350°F (175°C) and getting your 8×8-inch baking pan ready—either grease it well or line it with parchment for easy lifting. Whip up the brownie batter according to the instructions on your box (or use your favorite homemade version) and pour it into the prepared pan, smoothing it into an even layer.

Step 2: Assemble the Kunafa Layer

While the brownie batter rests, turn your attention to the kataifi pastry. Gently separate the strands with your fingers, then toss them in a bowl with the melted butter and ground cardamom. The goal is to evenly coat every silky strand, which will help them crisp up beautifully as they bake. Once ready, carefully press this buttery mixture over the brownie batter in a single, even layer.

Step 3: Bake to Perfection

Slide the pan into the oven and bake for 28–32 minutes. You’ll know it’s done when the kataifi is golden and crisp, and a toothpick inserted into the brownie comes out with a few moist crumbs—don’t overbake, as you want that signature fudgy center.

Step 4: Make the Syrup

While your Pistachio Kunafa Brownie is baking, make the syrup. Combine sugar, water, and lemon juice in a small saucepan and simmer gently for about 5 minutes. The mixture should thicken slightly. Set it aside to cool just a bit—it’ll soak in easier when still warm.

Step 5: Finish and Garnish

As soon as your brownie comes out of the oven, drizzle the sweetened condensed milk over the hot kataifi layer, followed by the warm syrup. Sprinkle a generous handful of chopped pistachios over the top, and if you’re feeling fancy, finish with a scattering of crushed dried rose petals. Now comes the hardest part: let it cool completely before slicing, so you get those beautiful, crisp layers in every square.

How to Serve Pistachio Kunafa Brownie

Garnishes

For a true wow factor, top each square with extra chopped pistachios and a sprinkle of crushed dried rose petals. The green and pink look stunning together and add a subtle floral note that’s sure to impress.

Side Dishes

This Pistachio Kunafa Brownie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you prefer something lighter, serve it alongside a small cup of strong Turkish coffee or mint tea for a real Middle Eastern café vibe.

Creative Ways to Present

Try cutting your Pistachio Kunafa Brownie into small diamonds or triangles for a festive platter. For special occasions, layer individual servings in glasses with extra pistachios and whipped cream, parfait-style. Or serve warm with a drizzle of extra sweetened condensed milk for a truly decadent finish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pistachio Kunafa Brownie in an airtight container at room temperature for up to two days. The kataifi will stay crisp the first day, but it’s still delicious and chewy even after it softens a bit.

Freezing

If you want to keep your brownies longer, wrap them tightly and freeze for up to one month. Thaw at room temperature before serving—just know the kataifi will lose some of its crunch, but the flavor will still be fantastic.

Reheating

To revive that fresh-from-the-oven magic, warm individual squares in a low oven (300°F) for about 8 minutes. This brings back some of the crispness and makes the chocolate extra gooey again.

FAQs

Can I use homemade brownie batter instead of boxed mix?

Absolutely! A homemade fudgy brownie base works beautifully with the kunafa topping. Just be sure your batter fits an 8×8-inch pan so the layers bake evenly.

Where can I find kataifi pastry?

You’ll usually find kataifi pastry in the freezer section of Middle Eastern or Mediterranean grocery stores. Remember to fully thaw it in the fridge before using.

Can I make Pistachio Kunafa Brownie ahead of time?

Yes, you can bake it a day in advance. Just wait to garnish with rose petals until serving so they stay vibrant and fresh.

What can I use instead of pistachios?

If pistachios aren’t your favorite, try chopped almonds, walnuts, or even hazelnuts for a different nutty twist. Just make sure they’re roasted for maximum flavor.

Do I have to use cardamom?

No worries if you don’t have cardamom on hand! It adds a lovely aroma, but the Pistachio Kunafa Brownie will still be delicious without it.

Final Thoughts

If you’re ready to wow your friends or simply treat yourself, you have to try making Pistachio Kunafa Brownie at home. It’s a dessert that’s both familiar and exciting, with a perfect balance of chocolatey richness and Middle Eastern flair. Give it a go—you’ll be amazed at how quickly it disappears!

Pistachio Kunafa Brownie Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 45 minutes
Yield: 9 squares 1x
Diet: Vegetarian

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Description

This Pistachio Kunafa Brownie is a delightful fusion dessert that combines the rich, fudgy texture of classic brownies with the crispy, buttery layers of kataifi pastry. Enhanced with fragrant cardamom and topped with a luscious syrup and chopped pistachios, this Middle Eastern-inspired treat offers a unique twist on traditional brownies, perfect for those looking to indulge in a luxurious and aromatic dessert.

Ingredients

Scale

Brownie Base

1 box brownie mix (plus ingredients listed on box – typically eggs, oil, and water)

Kataifi Layer

1 1/2 cups kataifi pastry (shredded phyllo dough), fully thawed
1/4 cup unsalted butter, melted
1/4 teaspoon ground cardamom (optional)

Syrup and Toppings

1/4 cup sweetened condensed milk
1/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
1/2 cup chopped pistachios
Crushed dried rose petals for garnish (optional)

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Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan to ensure the brownie does not stick.
Make brownie batter: Prepare the brownie batter according to the package instructions, which typically involve mixing the brownie mix with eggs, oil, and water. Pour the batter evenly into the prepared baking pan.
Prepare kataifi layer: In a separate bowl, toss the fully thawed kataifi pastry with melted butter and ground cardamom until it is evenly coated and fragrant.
Assemble the layers: Gently press the buttery kataifi pastry on top of the brownie batter in an even layer, ensuring full coverage for a crispy topping.
Bake: Place the pan in the preheated oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating the brownie is cooked but still fudgy inside.
Prepare syrup: While the brownie is baking, combine sugar, water, and lemon juice in a small saucepan. Bring to a simmer and cook for 5 minutes. Remove from heat and allow the syrup to cool slightly.
Add toppings: Once the brownie comes out of the oven, immediately drizzle the sweetened condensed milk over the top, followed by the warm syrup. This will soak into the kataifi layer, adding sweetness and moisture.
Garnish: Sprinkle the chopped pistachios generously over the top for crunch and flavor. Optionally, garnish with crushed dried rose petals for an elegant touch.
Cool and serve: Let the dessert cool completely at room temperature before slicing into 9 squares to allow the layers to set and flavors to meld perfectly.

Notes

Ensure kataifi pastry is fully thawed before mixing with butter to achieve even coating and optimal texture.
For a different texture, substitute the boxed brownie mix with your favorite homemade fudgy brownie recipe.
This dessert is best enjoyed at room temperature for maximum flavor and texture contrast between the soft brownie and crispy kataifi.
Storing leftovers in an airtight container will keep them fresh for up to 3 days at room temperature.
Cardamom adds a subtle aromatic note but can be omitted if unavailable or preferred.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern Fusion