If you’re searching for a show-stopping dessert that marries the fudgy comfort of brownies with the delicate crunch of Middle Eastern kataifi, look no further than Pistachio Kunafa Brownies. This gorgeous fusion treat layers classic rich chocolate brownies with crisp, buttery kunafa, and finishes with a generous sprinkle of pistachios and a drizzle of sweetened condensed milk. The end result is an irresistible square that’s gooey, golden, nutty, and stylish enough for a party but easy enough for any occasion at home.
Ingredients You’ll Need
Every ingredient in these Pistachio Kunafa Brownies plays a starring role—simple on their own, but together, they produce a dessert that’s unforgettable. From the lush chocolate base to the unique kunafa topping and vibrant pistachios, each component brings texture, color, and flavor that make every bite special.
- Brownie mix (18–19 oz): The essential fudgy foundation; choose your favorite box for reliability and rich chocolate flavor.
- Eggs, oil, and water: These are usually called for by your brownie mix, and ensure it bakes up moist, tender, and decadent.
- Kataifi (shredded phyllo dough), 6 oz: The secret to a perfectly golden, crackly kunafa layer; available in the frozen section of Middle Eastern or specialty markets.
- Unsalted butter, ½ cup (melted): Adds buttery richness, turning the kataifi into a irresistible crispy topping.
- Granulated sugar, ¼ cup: Gives the kunafa just the right amount of sweetness and helps it brown beautifully.
- Pistachios, ½ cup (shelled, finely chopped): Bright green and lightly salted, they give crunch, color, and a hint of salt to balance the dessert.
- Sweetened condensed milk or sugar syrup, 2 tbsp (optional): Adds a final drizzle of glossy sweetness and helps tie the layers together.
How to Make Pistachio Kunafa Brownies
Step 1: Prepare the Brownie Layer
Start by heating your oven to 350°F and prepping your 9×13-inch pan—either with a swipe of butter or a sheet of parchment for easy removal. Whip up your brownie batter according to the directions on your mix, ensuring it’s well-blended and glossy. Spread the batter out evenly in the prepared pan, smoothing it to the corners so you get an even layer in every finished square.
Step 2: Build the Kunafa Topping
Gently tease apart the thawed kataifi strands in a medium bowl. This is your chance to fluff them up and separate any compact clumps. Toss them with the melted butter and sugar, making sure every strand is lightly coated—this ensures your kunafa bakes up beautifully crisp and golden. Layer this mixture evenly over the brownie batter, then press down lightly with clean hands or the back of a spoon so it adheres and bakes in an even layer.
Step 3: Bake to Perfection
Slide the pan into the oven and bake for 35–40 minutes. You’re aiming for a set, fudgy brownie base and a top that’s crisp and deeply golden. If your oven runs hot, start checking at 35 minutes. Let the Pistachio Kunafa Brownies cool for at least 10–15 minutes so they hold together when slicing, but don’t miss garnishing while they’re still slightly warm.
Step 4: Finish with Pistachios and Drizzle
While the brownies are still warm, shower them with the finely chopped pistachios. The nuts will adhere slightly and their bright green color will pop against the crisp kunafa. For extra decadence, drizzle lightly with sweetened condensed milk or syrups. Cool the brownies completely before cutting into neat squares—if you can wait that long!
How to Serve Pistachio Kunafa Brownies
Garnishes
For eye-catching appeal and a touch of luxury, sprinkle extra chopped pistachios and a pinch of edible dried rose petals before serving. A final dusting of powdered sugar right before they hit the table gives each piece a bakery-worthy look.
Side Dishes
A small scoop of vanilla or pistachio ice cream alongside these brownies makes for an indulgent plated dessert. Or serve them with thickened yogurt or crème fraîche for a tangy counterpoint to all the sweet, buttery flavors.
Creative Ways to Present
Try cutting your Pistachio Kunafa Brownies into diamonds or small rectangles for a Middle Eastern pastry platter. Stacking slices with a dollop of whipped cream and a few extra pistachios is a fun twist for fancier occasions. For gifting, wrap individual squares in cellophane tied with a colored ribbon—they’re striking and delicious tokens to share.
Make Ahead and Storage
Storing Leftovers
Store your Pistachio Kunafa Brownies in an airtight container at room temperature for up to 3 days. The kunafa will stay satisfyingly crisp, and the brownies remain moist and tender. For maximum freshness, line the bottom of your container with parchment or wax paper.
Freezing
These brownies freeze surprisingly well. Wrap individual squares tightly in plastic wrap, then tuck into a freezer bag or container. They’ll keep for up to one month; just bring them to room temperature for 1–2 hours before serving for best texture.
Reheating
If you love a warm dessert, pop a brownie square in the microwave for 10–15 seconds, or warm in a 300°F oven for a couple of minutes. This brings back the gooey chocolate layer and reinvigorates the buttery kunafa, making your leftovers taste freshly baked.
FAQs
Can I make Pistachio Kunafa Brownies with homemade brownie batter?
Definitely! If you have a go-to homemade brownie recipe, feel free to use it as the base—just use enough for a 9×13-inch pan, and follow the same steps from the recipe for layering and baking.
Where can I find kataifi dough?
Kataifi dough is widely available at Middle Eastern and Mediterranean grocery stores, often in the freezer section. Make sure to thaw it according to package instructions for best texture.
Are there other nuts I can use if I don’t have pistachios?
While pistachios add classic color and flavor, you can swap in chopped walnuts, almonds, or even pecans for a different twist. Each nut brings its own character to these brownies, so feel free to experiment.
Can I add extra flavors to the kunafa layer?
Absolutely—try a pinch of ground cardamom or a couple of drops of rosewater mixed into the melted butter for a traditional touch that really elevates the Middle Eastern flair of the kunafa.
Do Pistachio Kunafa Brownies need to be refrigerated?
No refrigeration is needed unless your kitchen is especially warm, or you top heavily with sweetened condensed milk. Room temperature storage keeps the kunafa crisp and the brownie layer moist for several days.
Final Thoughts
If you’re ready to wow your tastebuds—and your friends—give these Pistachio Kunafa Brownies a try! They’re a playful, luxurious fusion treat that disappears fast whenever I make them. I can’t wait to hear how you enjoy them, and which crowd you surprise with this vibrant, unforgettable dessert.
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Pistachio Kunafa Brownies Recipe
- Total Time: 1 hour
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of flavors with these Pistachio Kunafa Brownies. A decadent treat combining the rich sweetness of brownies with the crispy texture of kunafa, topped with a sprinkling of pistachios for a Middle Eastern twist.
Ingredients
For the Brownie Layer:
- 1 box brownie mix (18–19 oz), plus ingredients listed on the box (usually eggs, oil, and water)
For the Kunafa Layer:
- 6 oz kataifi (shredded phyllo dough), thawed if frozen
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Topping:
- ½ cup shelled pistachios, finely chopped
- 2 tablespoons sweetened condensed milk or sugar syrup (optional drizzle)
Instructions
- Preheat oven to 350°F and grease or line a 9×13-inch baking pan. Prepare brownie batter according to package instructions. Spread evenly in the prepared pan.
- In a separate bowl, gently separate the strands of kataifi dough. Toss with melted butter and sugar until evenly coated. Spread the kunafa mixture evenly over the brownie batter, pressing down lightly.
- Bake for 35–40 minutes, or until the brownies are set and the kunafa topping is golden and crisp. Remove from oven and let cool slightly.
- Sprinkle with chopped pistachios while still warm and drizzle lightly with sweetened condensed milk or sugar syrup if desired. Cool completely before slicing into squares.
Notes
- For extra flavor, add a touch of cardamom or rosewater to the kunafa mixture.
- Store brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
