Description
This Pistachio Kunafa Brownie is a delightful fusion dessert that combines the rich, fudgy texture of classic brownies with Middle Eastern flavors of kataifi dough, pistachios, and aromatic rosewater or orange blossom water. Topped with a crispy, buttery kunafa layer infused with cardamom and sweetened condensed milk, this treat offers a sophisticated twist that is perfect for special occasions or an indulgent everyday dessert.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (plus eggs, oil, and water as directed on the package)
Kunafa Topping
- 1 cup kataifi (shredded phyllo dough), fully thawed and separated
- 1/4 cup unsalted butter, melted
- 1/2 cup crushed pistachios
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon ground cardamom (optional)
- 1 tablespoon rosewater or orange blossom water (optional)
- Extra chopped pistachios for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to ensure easy removal of the brownie later.
- Make the Brownie Batter: Prepare the brownie batter according to the instructions on the box, using the required eggs, oil, and water. Pour the batter evenly into the prepared pan and spread it smoothly over the surface.
- Prepare the Kunafa Mixture: In a medium bowl, toss the thawed and separated kataifi dough with melted butter, making sure it is well coated. Then add the crushed pistachios, sweetened condensed milk, ground cardamom (if using), and rosewater or orange blossom water (if using). Mix thoroughly until all ingredients are evenly combined.
- Assemble the Kunafa Topping: Gently spread the kataifi and pistachio mixture evenly over the brownie batter layer in the pan. Press lightly so the topping adheres well to the brownie base.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the brownie layer – it should come out with a few moist crumbs but not wet batter.
- Cool and Garnish: Allow the dessert to cool completely in the pan to set properly. Once cooled, sprinkle extra chopped pistachios on top for garnish before slicing into squares and serving.
Notes
- Ensure kataifi dough is fully thawed and strands are well separated before using to achieve the best texture.
- For an extra crispy top, you can broil the dessert for 1 to 2 minutes at the end of baking—watch closely to prevent burning.
- This dessert blends the classic fudgy brownie with traditional Middle Eastern kunafa elements, creating a unique flavor and texture experience.
