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

Nutrition

Serving Size: 1 square (approx. 80g)
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg