Description
This Pistachio Kunafa Brownie is a delightful fusion dessert combining the rich, fudgy texture of classic chocolate brownies with the unique, crispy, and aromatic shredded kunafa topping sprinkled with crunchy pistachios. Infused with subtle notes of rosewater or orange blossom water, this Middle Eastern-inspired treat offers a perfect blend of flavors and textures, ideal for special occasions or an indulgent everyday dessert.
Ingredients
Scale
Brownie Batter
- 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
Kunafa Topping
- 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
Instructions
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Make the Brownie Batter: In a large saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and whisk in the granulated sugar until combined. Add the eggs one at a time, whisking well after each addition to create a smooth mixture. Stir in the vanilla extract. Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder, then gently fold these dry ingredients into the wet mixture until fully combined.
- Prepare the Kunafa Topping: In a separate bowl, toss the thawed shredded kunafa dough with melted butter, sweetened condensed milk, and if desired, a splash of rosewater or orange blossom water for aromatic flavor. Stir in the finely chopped pistachios to distribute them evenly throughout the topping.
- Assemble and Bake: Pour the prepared brownie batter into the lined baking pan, smoothing the top evenly. Spread the kunafa mixture evenly over the brownie batter, pressing down lightly to compact the topping. Bake in the preheated oven for 30 to 35 minutes, or until the brownie is set and the kunafa topping turns a beautiful golden brown.
- Cool and Serve: Allow the brownie to cool completely in the pan before slicing into squares. This cooling step helps the layers set perfectly and enhances the texture contrast between the fudgy brownie and crispy kunafa topping.
Notes
- For an extra indulgent touch, drizzle with additional sweetened condensed milk or a simple sugar syrup after baking.
- Toast the pistachios lightly before adding them to intensify their flavor and crunch.
- Store any leftovers in an airtight container at room temperature for up to 4 days to maintain freshness and texture.
