Name: Pistachio Kunafa Brownie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern Fusion
Ingredients: ½ cup unsalted butter (melted); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup cocoa powder; ½ cup all-purpose flour; ¼ teaspoon salt; 1 cup kataifi (shredded phyllo dough); ¼ cup unsalted butter (melted); 2 tablespoons sugar; ½ cup ground pistachios; ¼ cup water; ¼ cup sugar; 1 teaspoon lemon juice; ½ teaspoon rose water or orange blossom water (optional)

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If you’re looking for an unforgettable dessert that marries the gooey, chocolatey depths of a brownie with the crispy, aromatic beauty of kunafa, the Pistachio Kunafa Brownie is about to become your next obsession. Imagine deeply fudgy brownies topped with buttery kataifi crunch and finished with a fragrant sugar syrup and a flourish of pistachios—each bite is pure celebration! This Middle Eastern fusion treat is shockingly simple to put together, yet every layer brings a surprise, making it perfect for get-togethers or when you just want to spoil yourself a little.

Pistachio Kunafa Brownie Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is a breeze, and each one plays a special role—creating richness, crunch, or that extra flavor sparkle. Here’s what you’ll need, along with tips for choosing the best and bringing out their ultimate magic in your Pistachio Kunafa Brownie.

Unsalted butter (brownie layer): Melted butter creates the luxurious, fudgy texture we all crave in brownies.
Granulated sugar (brownie layer): Essential for balancing the chocolate and giving the crust a delightful crackle.
Eggs: These bind the batter, adding richness and lift so your brownies are never dense or dry.
Vanilla extract: A touch of vanilla enhances the chocolate and ties the flavors together.
Cocoa powder: Go for a good-quality cocoa powder for that deep, satisfying chocolate hit.
All-purpose flour: Just enough to hold things together while keeping the brownies deliciously soft.
Salt: Don’t skip this—it sharpens the flavors and ensures your Pistachio Kunafa Brownie isn’t one-note sweet.
Kataifi (shredded phyllo dough): The star of the kunafa topping, it bakes up golden and crisp for unbeatable texture.
Unsalted butter (kunafa topping): Tossed with kataifi, it turns the topping perfectly crunchy and rich.
Sugar (kunafa topping): Sweetens the phyllo so it stands out on its own, not just as a topping.
Ground pistachios: Vibrant, nutty, and gorgeously green—these add color, crunch, and unmistakable Middle Eastern flair.
Water (syrup): The base for your aromatic syrup, which soaks the dessert and completes the kunafa experience.
Sugar (syrup): Sweetens and thickens the syrup to just the right consistency.
Lemon juice: Adds a fresh, tart note to balance the sweetness and tie all the flavors together.
Rose water or orange blossom water (optional): If you love fragrant desserts, a splash will make your syrup extra special.

How to Make Pistachio Kunafa Brownie

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking pan. This ensures easy removal later and helps the brownie bake up evenly, with crisp edges and a tender center.

Step 2: Mix the Brownie Batter

In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, whisking until everything is velvety and combined. Sift in the cocoa powder, flour, and salt, then gently stir (don’t overmix!) for a batter that’s thick, chocolaty, and glossy. Spread this gorgeous mixture evenly in your prepared pan—this is your Pistachio Kunafa Brownie base.

Step 3: Make the Kunafa Topping

In a separate bowl, toss the kataifi dough with melted butter and sugar. You want every strand lightly coated for that signature kunafa crunch. If needed, chop the kataifi slightly to make it easier to spread. Gently scatter the buttery strands on top of the brownie batter and press down just a bit so the two layers meet without mingling too much.

Step 4: Bake

Slide your pan into the oven and bake for 25–30 minutes. What you’re looking for: crisp golden kunafa on top and a brownie that’s set at the edges but still slightly soft in the middle. When a toothpick inserted in the center comes out with moist crumbs (not wet batter!), you’re good to go.

Step 5: Make the Sugar Syrup

While the Pistachio Kunafa Brownie is baking, combine water, sugar, and lemon juice in a small saucepan. Bring it to a boil, then simmer gently for 5–7 minutes until it thickens ever so slightly. Remove from heat and, for a classic Middle Eastern touch, stir in rose water or orange blossom water if you love a floral aroma.

Step 6: Finish and Garnish

Once the brownie’s out of the oven, don’t wait—drizzle the warm sugar syrup evenly over the kunafa topping to infuse it with flavor and ensure a luscious, moist bite. Scatter plenty of ground pistachios on top while it’s still warm, so they adhere beautifully. Let everything cool completely in the pan for clean slices and perfect texture.

How to Serve Pistachio Kunafa Brownie

Garnishes

To truly wow, scatter a few extra chopped pistachios and maybe even a sprinkle of edible rose petals if you’re feeling fancy. A light dusting of powdered sugar adds an elegant touch, or drizzle with a little extra warm syrup for those with a big sweet tooth.

Side Dishes

While the Pistachio Kunafa Brownie is pretty spectacular on its own, it partners up delightfully with a scoop of vanilla or saffron ice cream, a dollop of thick Greek yogurt, or a mug of strong cardamom coffee for an extra-luxe treat.

Creative Ways to Present

For parties, cut your brownies into small diamond-shaped bites and serve them on a platter with skewers. Another fun twist: use round cookie cutters for individual desserts, or serve brownie squares as part of a dessert board with fresh berries and candied citrus.

Make Ahead and Storage

Storing Leftovers

These brownies keep beautifully at room temperature in an airtight container for up to 2 days. The kunafa topping remains crisp, and the syrup keeps the base moist and decadent. If you’re storing longer, move them to the fridge for up to 5 days.

Freezing

To freeze, wrap cut squares individually in plastic wrap and place in a freezer-safe container. They’ll stay delicious for up to a month, making it easy to have Pistachio Kunafa Brownie on hand for whenever a craving hits. Thaw overnight in the fridge or for about an hour at room temperature.

Reheating

If you want to revive that just-baked feel, gently reheat leftover pieces in a 300°F (150°C) oven for 5–7 minutes or microwave for a few seconds. This brings back a bit of the kunafa’s crunch and makes the texture ultra-inviting.

FAQs

Can I substitute the kataifi dough if I can’t find it?

Kataifi dough is unique, but if you’re in a pinch, try using finely shredded phyllo sheets or even thin strips of regular phyllo layered and chopped. The texture won’t be exactly the same, but you’ll still get a fabulous crunch.

Is it possible to make Pistachio Kunafa Brownie gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Double-check your kataifi dough, as some brands do offer gluten-free versions.

What other nuts can I use instead of pistachios?

Pistachios are classic and colorful, but you can use toasted almonds, walnuts, or even hazelnuts for a different twist. The flavor will change slightly, but the nutty finish will be just as enjoyable.

Can I prepare the sugar syrup ahead of time?

Yes! The syrup can be made up to a week in advance and stored in the fridge. Warm it slightly before drizzling over the kunafa topping so it soaks in beautifully.

How do I know when the brownie is baked perfectly?

Look for a kunafa topping that’s deep golden and crisp, and use a toothpick to check the brownie layer—the ideal result is a few moist crumbs sticking to the toothpick, but no wet batter. Overbaking will dry it out, so keep a close eye during the last few minutes.

Final Thoughts

If you love desserts that surprise and delight, you absolutely have to try making Pistachio Kunafa Brownie at home. Every bite feels like a little celebration, blending comfort-food chocolate with a Middle Eastern twist of fragrant syrup and green pistachio crunch. It’s the perfect showstopper for gatherings or just because you deserve something extraordinary!

Pistachio Kunafa Brownie Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 50 minutes
Yield: 16 squares 1x
Diet: Vegetarian

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Description

Indulge in the decadent fusion of flavors with this Pistachio Kunafa Brownie recipe. A rich, chocolatey brownie layer topped with a crunchy kataifi and pistachio crust, soaked in a fragrant sugar syrup. Perfect for a sweet Middle Eastern-inspired treat!

Ingredients

Scale

For the Brownie Layer:

½ cup unsalted butter (melted)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon salt

For the Kunafa Topping:

1 cup kataifi (shredded phyllo dough)
¼ cup unsalted butter (melted)
2 tablespoons sugar
½ cup ground pistachios

For the Sugar Syrup:

¼ cup water
¼ cup sugar
1 teaspoon lemon juice
½ teaspoon rose water or orange blossom water (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
Mix Brownie Batter: Whisk melted butter and sugar, add eggs and vanilla, sift in cocoa powder, flour, and salt. Stir until combined.
Prepare Brownie Layer: Pour the brownie batter into the pan and spread evenly.
Coat with Kunafa: Toss kataifi with melted butter and sugar, spread over the brownie batter.
Bake: Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
Make Sugar Syrup: Boil water, sugar, and lemon juice. Simmer until slightly thickened. Stir in rose water or orange blossom water.
Drizzle and Garnish: Drizzle warm syrup over the baked brownie, sprinkle with ground pistachios.
Cool and Serve: Let the brownie cool completely before slicing into squares.