Description
Indulge in these Irresistible Pistachio Kunafa Brownies, a unique fusion dessert combining the rich, fudgy texture of classic brownies with the crisp, aromatic kunafa topping infused with pistachios and cardamom. Enhanced with a fragrant sugar syrup drizzle, these Middle Eastern–American fusion brownies offer a delightful blend of flavors and textures perfect for any sweet craving.
Ingredients
Scale
For the Brownie Base:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Kunafa Topping:
- 3/4 cup kataifi (kunafa) pastry
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cardamom (optional)
- 1/3 cup finely chopped pistachios
For the Sugar Syrup (Ater):
- 1/4 cup sugar
- 2 tablespoons water
- 1/2 teaspoon lemon juice
- 1/4 teaspoon rose water or orange blossom water (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Make the Sugar Syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring to a gentle boil, then reduce heat to simmer and cook for 3–4 minutes until it slightly thickens. Remove from heat and stir in rose water or orange blossom water if using. Set aside to cool completely.
- Prepare the Brownie Base: In a medium bowl, whisk melted butter and sugar together until smooth. Add eggs and vanilla extract, whisking until fully combined. Gently fold in cocoa powder, flour, salt, and baking powder until just combined. Pour the batter evenly into the prepared baking pan.
- Prepare the Kunafa Topping: In a separate bowl, carefully pull apart the kataifi pastry into fine shreds. Toss with melted butter, sugar, cardamom (if using), and chopped pistachios until the strands are evenly coated with the mixture. Evenly sprinkle this topping over the brownie batter.
- Bake: Place the pan in the oven and bake for 30–35 minutes, or until a toothpick inserted into the brownie comes out with a few moist crumbs attached.
- Add Sugar Syrup and Cool: While the brownies are still warm, drizzle the cooled sugar syrup evenly over the top to infuse them with classic kunafa flavors. Allow the brownies to cool completely before slicing into 16 squares.
Notes
- Use fresh or properly thawed kataifi pastry for the best texture and flavor.
- Do not skip the sugar syrup step as it enhances the authentic kunafa taste.
- Store brownies in an airtight container for up to 3 days to maintain freshness.
- Optional cardamom in the kunafa topping adds a fragrant Middle Eastern touch.
