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
Scale
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
