Description
Pistachio Kunafa Brownies are a luscious fusion dessert combining the rich, fudgy texture of classic brownies with the crunchy, buttery essence of toasted kataifi pastry mixed with pistachio butter. Topped with a silky dark chocolate ganache and garnished with chopped pistachios, this unique treat blends Middle Eastern flavors with decadent chocolate goodness for an irresistible indulgence.
Ingredients
Scale
Brownies
- 1 cup Unsalted Butter
- 1 cup Dark Chocolate
- 2 cup Light Brown Sugar
- 4 Eggs
- 1 cup All-purpose Flour
- 1 cup Cocoa Powder
- 1 tsp Vanilla Extract
- ½ tsp Salt
Pistachio Kunafa
- 300 g Kataifi (or shredded phyllo pastry)
- 3 tbsp Unsalted Butter
- 300 g Roasted Pistachio
- 2 tbsp Neutral Oil
Chocolate Ganache
- 1 cup Dark Chocolate
- 2 cup Heavy Cream
Garnish
- Chopped Pistachio Nuts
Instructions
- Prepare Brownies: Preheat the oven to 350℉ (175℃) and line a baking pan with parchment paper to prevent sticking. In a medium bowl, melt the unsalted butter and dark chocolate together using a bain-marie, stirring occasionally until smooth and fully combined. Set aside to cool.
- Mix Batter: In a large mixing bowl, beat the eggs and light brown sugar with a hand mixer until the mixture becomes pale and fluffy. Gently fold in the cooled butter and chocolate mixture along with the vanilla extract using a spatula until fully incorporated.
- Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt, then gently fold the dry mixture into the wet ingredients until smooth and lump-free, creating the brownie batter.
- Bake Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for about 30 minutes or until a skewer inserted into the center comes out clean, indicating the brownies are cooked through.
- Make Chocolate Ganache: While the brownies bake, heat the heavy cream in a saucepan over medium heat just until bubbles form around the edges. Remove from heat and add the dark chocolate, letting it sit for 3 minutes to melt. Stir gently until smooth and glossy, then set aside to cool.
- Prepare Pistachio Kunafa: Chop the kataifi finely. Melt 3 tablespoons of unsalted butter in a pan over medium heat. Add the chopped kataifi and toast it for about 10 minutes until it becomes crispy and golden brown, stirring occasionally to avoid burning. Transfer the toasted kataifi to a mixing bowl.
- Make Pistachio Butter: Combine roasted pistachios and neutral oil in a food processor. Blend until it reaches a smooth, creamy butter-like consistency.
- Combine Kunafa and Pistachio Butter: Pour the pistachio butter into the toasted kataifi and mix thoroughly until evenly combined to create the pistachio kunafa mixture.
- Assemble the Dessert: Spread the pistachio kunafa layer evenly over the cooled brownies. Pour the prepared chocolate ganache over the top and garnish with chopped pistachio nuts for extra texture and visual appeal.
- Chill and Serve: Refrigerate the assembled brownies for at least 30 minutes or until the ganache sets and firms up. Once chilled, cut into 12 pieces and serve to enjoy the layered flavors and textures.
Notes
- Using kataifi pastry gives a unique crunchy texture; if unavailable, shredded phyllo dough can be used as a substitute.
- Ensure the butter and chocolate mixture cools slightly before folding into eggs to prevent curdling.
- Toast the kataifi patiently over medium heat to achieve optimal crispiness without burning.
- Refrigerate the dessert thoroughly to allow the ganache to set properly for clean cutting and best texture.
- For a dairy-free adaptation, substitute butter and heavy cream with suitable plant-based alternatives.
