Name: Pistachio Kunafa Brownie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 cup unsalted butter; 1 ½ cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; ½ teaspoon salt; ½ teaspoon baking powder; 1 cup shredded kunafa dough (kataifi), thawed; ½ cup pistachios, finely chopped; ¼ cup sweetened condensed milk; 2 tablespoons melted butter; Optional: rosewater or orange blossom water, a splash for extra flavor

Jump to Recipe·Print Recipe· 4.3 from 29 reviews

Imagine the rich, fudgy delight of a classic brownie meeting the iconic Middle Eastern elegance of kunafa topped with crunchy pistachios—this is exactly what you get with the Pistachio Kunafa Brownie Recipe. This dessert perfectly balances deep chocolate flavor, nutty textures, and a subtle floral hint from rosewater or orange blossom water, creating a harmonious fusion that will captivate your taste buds and impress anyone lucky enough to share it with you.

Pistachio Kunafa Brownie Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating this magical Pistachio Kunafa Brownie Recipe. Each component plays a vital role—from the creamy butter that lends richness, to the shredded kunafa dough adding that irresistible crunch and golden top, and the pistachios bringing bright color and a nutty punch.

Unsalted butter (1 cup): Melts smoothly for a luscious base and ensures the brownie stays moist.
Granulated sugar (1 ½ cups): Sweetens the batter perfectly without overpowering the chocolate.
Large eggs (4): Bind everything together while adding structure and richness.
Vanilla extract (1 teaspoon): Enhances the overall flavor and adds warmth.
All-purpose flour (1 cup): Provides the needed structure without making it dense.
Unsweetened cocoa powder (1 cup): Brings that deep, intense chocolate flavor.
Salt (½ teaspoon): Balances sweetness and enhances the chocolate notes.
Baking powder (½ teaspoon): Gives a subtle lift for a perfect brownie texture.
Shredded kunafa dough (1 cup, thawed): Creates a golden, crispy topping full of texture.
Chopped pistachios (½ cup): Adds crunch, color, and a signature nutty flavor.
Sweetened condensed milk (¼ cup): Makes the kunafa topping rich and slightly caramelized.
Melted butter (2 tablespoons, for topping): Coats the kunafa dough for a perfectly browned finish.
Optional rosewater or orange blossom water: Adds a delicate floral aroma that’s traditional in kunafa.

How to Make Pistachio Kunafa Brownie Recipe

Step 1: Prepare Your Pan and Brownie Batter

Start by preheating your oven to 350°F (175°C) and get an 8×8-inch pan ready by greasing it or lining it with parchment paper. This simple prep ensures that your brownie won’t stick and comes out effortlessly. Next, melt the butter gently in a saucepan, then whisk in the sugar off the heat to blend perfectly. Add the eggs one by one, whisking after each addition, which guarantees a silky, well-incorporated batter. A splash of vanilla extract goes in next, bringing depth of flavor.

Step 2: Combine Dry Ingredients and Fold Carefully

Sift the flour, cocoa powder, salt, and baking powder to avoid lumps—this is a small step that makes a big difference in texture. Fold these into the wet mixture gently so you keep that rich fudginess without overmixing. Pour the brownie batter into your prepared pan and smooth out the surface for an even bake.

Step 3: Mix the Kunafa Topping

In a separate bowl, toss the shredded kunafa dough with the melted butter and sweetened condensed milk; this combo makes the kunafa layer irresistibly moist on the inside and golden crisp on the outside after baking. If you love traditional flavors, this is where you add a splash of rosewater or orange blossom water. Stir in the chopped pistachios for that signature crunch and brilliant green pops of color.

Step 4: Assemble and Bake

Spread the kunafa mixture evenly over the brownie batter, pressing down lightly so it adheres well. Bake for about 30 to 35 minutes until the brownie is set and the kunafa topping turns a beautiful golden brown. The cooling time is essential here because it helps everything firm up, making slicing neat and clean easier.

How to Serve Pistachio Kunafa Brownie Recipe

Garnishes

For the finishing touches, sprinkle extra chopped pistachios on top right after baking, or even a dusting of powdered sugar for a delicate look. Drizzling a little extra sweetened condensed milk or a simple sugar syrup adds an indulgent shine and moistness that feels truly special.

Side Dishes

This Pistachio Kunafa Brownie Recipe stands out wonderfully on its own, but pairing it with a dollop of whipped cream or a scoop of rose-scented ice cream creates an unforgettable dessert experience. Fresh fruit like raspberries or figs can add a refreshing contrast to this rich treat as well.

Creative Ways to Present

Why not get a bit creative when serving? Cut the brownie into bite-sized squares and serve on elegant mini plates, or layer pieces in a glass trifle dish for a show-stopping visual that highlights the layers and textures. Wrapping individual squares with a sprig of mint and a pistachio on top makes it perfect for parties or gifting.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store them in an airtight container at room temperature for up to 4 days. This keeps the brownie moist and the kunafa topping pleasantly crisp. Letting them sit uncovered can dry the texture out.

Freezing

You can freeze portions of this Pistachio Kunafa Brownie Recipe wrapped tightly in plastic wrap and placed in a freezer-safe container. Freeze for up to 2 months. When ready, thaw in the refrigerator overnight to preserve the texture without making the kunafa soggy.

Reheating

Reheat individual slices gently in a low-temperature oven or toaster oven. This will help revive the crispy kunafa topping without turning the brownie dry or hard. Avoid microwaving if possible, as it can soften the topping too much.

FAQs

Can I substitute the pistachios with other nuts?

Absolutely! While pistachios are traditional and give this recipe its signature flavor and color, chopped almonds or walnuts can also add a lovely crunch and nutty taste. Just keep in mind the unique aroma that pistachios bring which complements the kunafa perfectly.

Is the rosewater or orange blossom water necessary?

They aren’t strictly necessary but highly recommended. These floral waters add authenticity and a fragrant lift to the dessert. If you don’t have them, the recipe still shines without, but adding even a few drops takes the flavor to another level.

Can I use pre-shredded phyllo dough instead of kunafa dough?

Phyllo dough can be a substitute in a pinch, but kunafa dough (kataifi) is unique for its fine strands which create that signature texture and look. If you use phyllo, shredded finely and tossed with butter, the texture will be different but still delicious.

How do I know when the Pistachio Kunafa Brownie Recipe is done baking?

The brownie layer should be set and not jiggly when you gently shake the pan, and the kunafa topping will be golden brown and crisp. A toothpick inserted into the brownie part should come out with a few moist crumbs but not wet batter.

Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that texture might change slightly, but it will still be tasty. Just make sure all other ingredients, like baking powder, are gluten-free.

Final Thoughts

This Pistachio Kunafa Brownie Recipe is such a joyful culinary adventure—a true celebration of textures and flavors that beautifully marries chocolate and Middle Eastern traditions. Once you try it, you’ll see why it’s one of those desserts you keep coming back to, eager to share with friends and family. I can’t wait for you to experience the magic it brings to your table!