Pistachio Kunafa Brownies Recipe
Imagine the most decadent brownies you’ve ever tasted, now crowned with a buttery golden layer of sweet, nutty kunafa and finished with crunchy pistachios, a hint of cardamom, and a gorgeous drizzle of rosewater-scented syrup. That’s the irresistible magic of Pistachio Kunafa Brownies—a Middle Eastern fusion dessert guaranteed to delight every chocoholic and baklava lover in your life! Each bite is a festival of textures and flavors, blending familiar fudgy richness with exotic and aromatic flair.
Ingredients You’ll Need
-
Brownie Mix:
- 1 box brownie mix (plus ingredients listed on box)
Kunafa Layer:
- 1 cup shredded kataifi (kunafa) pastry
- 2 tablespoons melted butter
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon cardamom (optional)
Finishing Touches:
- 1/2 cup sweetened condensed milk or simple syrup
- 1/2 teaspoon rose water (optional)
- 1/4 cup white chocolate chips (optional for topping)
How to Make Pistachio Kunafa Brownies
Step 1: Prepare the Brownie Batter
Start by preheating your oven to 350°F (175°C) and giving your 9×9-inch pan a slick of nonstick spray or a parchment lining. Whip up your brownie mix following the box instructions or, if you’re team-from-scratch, use your all-time best homemade recipe. Pour the silky batter into your waiting pan, smoothing the top gently so we’re set for layering success.
Step 2: Make the Kunafa Layer
In a medium bowl, gently separate the shredded kataifi pastry with your fingers, making sure there are no big clumps. Drizzle over the melted butter; toss until every strand is kissed with fat. Add the chopped pistachios and cardamom (if using), then mix again—think golden, crunchy, and utterly irresistible.
Step 3: Assemble and Layer
Scatter the buttery kunafa mixture evenly over your unbaked brownie batter. Don’t be shy—pile on the goodness! Use your hands or a spatula to gently press it down just enough so it sticks to the batter, but not so firmly that it’s compacted. This helps create that iconic two-in-one bar: fudgy brownie beneath, crispy kunafa on top.
Step 4: Bake to Perfection
Slide your pan into the oven and bake for 30 to 35 minutes, or until a tester emerges with moist crumbs—not wet batter. The kunafa should look toasty and golden. If you love extra crunch, you can even toast the kunafa layer separately in a pan for a couple of minutes before adding it on top.
Step 5: Syrup Soak and Cool
While the brownies are still warm from the oven, combine your sweetened condensed milk or simple syrup with a touch of rose water (if you like things floral). Drizzle this luscious syrup all over the hot kunafa topping, encouraging every crack to soak up the flavor. Let the bars cool completely in the pan before slicing, so you get tidy squares and that gorgeous layered effect.
Step 6: Finish with White Chocolate (Optional)
If you’re feeling extra, melt the white chocolate chips and zigzag them over the cooled brownies for a bakery-worthy flourish. This step isn’t essential but adds a creamy sweetness that plays beautifully off all the other flavors in your Pistachio Kunafa Brownies.
How to Serve Pistachio Kunafa Brownies
Garnishes
For a truly stunning finish, sprinkle a few extra chopped pistachios or edible dried rose petals over each Pistachio Kunafa Brownie just before serving. The pop of bright green and pink will wow your guests, and a light dusting of powdered sugar can make your brownies look as elegant as a patisserie treat.
Side Dishes
Pair these rich, textured bars with something cool and light. A scoop of vanilla bean or pistachio ice cream is dreamy, or simply serve with Turkish coffee or strong black tea in tiny cups to keep the Middle Eastern vibes going strong. You can even balance your dessert with fresh berries on the side.
Creative Ways to Present
If you’re entertaining, try cutting your Pistachio Kunafa Brownies into small diamonds or bite-sized squares for dessert platters. Stack them on tiered trays or wrap individual brownies in parchment and tie with twine for edible gifts. Little cupcake liners also make for an easy hands-off sharing option at parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Pistachio Kunafa Brownies keep beautifully! Store them in an airtight container at room temperature for up to four days. The kunafa stays fairly crisp, especially if you let them cool fully before closing up the container. For longer storage, refrigerate them—just let them come to room temp for best flavor.
Freezing
If you want to make a batch ahead of time, these brownies freeze surprisingly well. Wrap individual squares tightly in plastic wrap and then foil, and stash them in an airtight container or freezer bag for up to two months. Thaw at room temperature (unwrapped) to help the kunafa stay crisp.
Reheating
To refresh that wonderful crunchy top, warm leftover Pistachio Kunafa Brownies in a 300°F oven for 5-7 minutes. This brings back a bit of texture and melts any syrupy goodness into the brownies all over again—like a just-baked treat, on demand!
FAQs
Can I use homemade brownie batter instead of a boxed mix?
Absolutely! While a boxed mix is quick and reliable, your favorite homemade brownie recipe will work beautifully in Pistachio Kunafa Brownies. Just be sure it’s enough to fill a 9×9-inch pan.
Where can I find kataifi (kunafa) pastry?
Look for shredded kataifi (or kunafa) dough in the freezer section of Middle Eastern, Greek, or specialty grocery stores. Thaw it overnight in the fridge before using, and make sure to untangle the strands gently.
What’s a good substitute if I can’t find rose water?
You can simply skip the rose water or use a small splash of orange blossom water for a similar floral touch. Otherwise, leave out for a delicious, slightly less aromatic brownie.
Is there a nut-free version of this dessert?
Of course! Omit the pistachios for nut-free Pistachio Kunafa Brownies (though they’ll lose their visual pop and characteristic flavor). Try substituting toasted coconut flakes, or just enjoy the contrast of crunchy kunafa with fudgy brownie.
How do I get clean slices when cutting these brownies?
Let the bars cool completely in the pan first; then use a sharp knife wiped clean between cuts. For the neatest edges, chill the pan in the fridge for 30 minutes before slicing into squares or diamonds.
Final Thoughts
If you want to bring a joyful twist to your dessert table, Pistachio Kunafa Brownies offer a perfect fusion of comfort and celebration. Every bite is a surprise—gooey, crunchy, nutty, and sweet—and sure to spark conversation at any gathering. Give them a try, share them with your favorite people, and let these brownies become the star of your next sweet memory!
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Pistachio Kunafa Brownies Recipe
- Total Time: 50 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of Middle Eastern flavors and classic brownies with these Pistachio Kunafa Brownies. A rich layer of shredded kataifi pastry, buttery pistachios, and aromatic cardamom tops a fudgy brownie base, all drizzled with sweetened condensed milk and a hint of rose water.
Ingredients
Brownie Mix:
- 1 box brownie mix (plus ingredients listed on box)
Kunafa Layer:
- 1 cup shredded kataifi (kunafa) pastry
- 2 tablespoons melted butter
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon cardamom (optional)
Finishing Touches:
- 1/2 cup sweetened condensed milk or simple syrup
- 1/2 teaspoon rose water (optional)
- 1/4 cup white chocolate chips (optional for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan. Prepare the brownie batter and pour into the pan.
- Make Kunafa Mixture: Toss shredded kataifi pastry with melted butter, pistachios, and cardamom. Layer over the brownie batter.
- Bake: Bake for 30–35 minutes until a toothpick comes out with a few moist crumbs. Drizzle with condensed milk or syrup mixed with rose water.
- Cool and Serve: Let cool before slicing. Optionally, drizzle with melted white chocolate.
Notes
- Consider using a scratch brownie recipe for a more homemade touch.
- Toast the kunafa briefly before baking for extra crunch.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 26g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
