Pistachio Kunafa Brownie

$- 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup shredded phyllo pastry (kunafa), lightly toasted - 1/2 cup crushed pistachios - 1 cup sweetened condensed milk - 1/4 cup additional crushed pistachios for topping Using these simple ingredients, you can create a delightful treat. The melted butter adds richness, while sugar brings sweetness. Eggs help bind everything together. Flour and cocoa powder form the base of the brownie. Baking powder makes the brownie rise. Salt enhances all the flavors. Kunafa gives a unique twist to the brownie. It adds texture and a hint of crunch. Crushed pistachios add a nutty flavor and extra crunch to the dessert. Sweetened condensed milk creates a creamy swirl that makes each bite special. If you need alternatives, here are some options: - Butter alternatives: You can use coconut oil or vegetable oil for a dairy-free option. - Sugar substitutes: Try using coconut sugar or honey for a healthier choice. - Gluten-free alternatives: Use almond flour or a gluten-free flour blend for a gluten-free brownie. Feel free to mix and match based on what you have. Each option can bring a new twist to the recipe. For the full recipe, check the detailed instructions later in this article. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease your 8x8-inch baking pan. This helps the brownies come out easily. 3. In a large bowl, whisk together 1 cup of melted butter, 1 cup of sugar, and 1 teaspoon of vanilla extract. Mix it until it looks smooth. 4. Add 3 large eggs one at a time. Mix well after each egg. This makes your batter light and fluffy. 5. In a separate bowl, combine your dry ingredients. Sift in 1 cup of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. 1. Fold in the kunafa. Take 1 cup of shredded phyllo pastry that is lightly toasted. Add it to your batter with 1/2 cup of crushed pistachios. Mix gently until everything is well blended. 2. Swirl the sweetened condensed milk over the top of the brownie batter. Use 1 cup of it for a lovely marbled look. 3. Bake in your preheated oven for 25-30 minutes. Check doneness by inserting a toothpick in the center. It should come out with a few moist crumbs. 1. Cool the brownies in the pan for about 10 minutes. This helps them set before you remove them. 2. Carefully remove the brownies from the pan. You can use parchment paper to help lift them out. 3. Allow them to cool completely on a wire rack. This keeps them from getting soggy. 4. Tips for serving: Before serving, sprinkle the top with 1/4 cup of additional crushed pistachios. This adds a nice crunch and looks great! For the full recipe, you can check the details above. Enjoy making this tasty treat! To get the perfect brownie texture, use room temperature eggs. This helps the batter mix well. Mix the wet and dry ingredients gently. Overmixing can make brownies tough. For even baking, place your pan in the center of the oven. This allows hot air to circulate around all sides. Rotate your pan halfway through baking, too. This helps prevent uneven cooking. When you want to decorate, use crushed pistachios. They add a nice pop of color and flavor. You can also drizzle some sweetened condensed milk on top for a glossy look. Serve the brownies warm with a scoop of vanilla ice cream. The warm and cold mix makes each bite special. If your brownies are too dry, try adding a bit more butter next time. This will help keep them moist. You can also cover them while baking to trap some steam. If your brownies are undercooked, return them to the oven. Bake for a few more minutes, then check again. Use a toothpick to test. It should come out with some moist crumbs but not wet batter. {{image_2}} You can make this dessert even more fun by adding chocolate chips. The rich chocolate blends well with the creamy texture of the brownie. Just mix in a cup of chocolate chips before baking. For a fresh twist, try infusing your brownie with orange zest. This will give a nice citrus flavor that brightens the dessert. Just add one teaspoon of zest to your wet mix. If you want a vegan version, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For nut-free options, skip the pistachios. You can use sunflower seeds instead. They provide a nice crunch without the nuts. Pairing your brownies with ice cream makes them extra special. A scoop of vanilla or pistachio ice cream works great. It adds creaminess and coolness to each bite. You can serve the brownies warm for a gooey texture. Alternatively, serve them cold for a firmer bite. Both ways taste amazing! To keep your brownies fresh, let them cool completely. Place them in an airtight container. You can store them at room temperature for up to four days. Avoid direct sunlight, as it can dry out the brownies. You may also cover them with plastic wrap or aluminum foil for added protection. If you want to save brownies for later, freezing is a great option. Cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. To thaw, simply move the brownies to the fridge for a few hours. You can also leave them at room temperature for about an hour. This way, they retain their taste and texture. When it comes to reheating, you have two options: the microwave or the oven. Microwave: Heat a brownie for 10-15 seconds on a microwave-safe plate. This warms it up quickly but may make it a bit soft. Oven: Preheat your oven to 350°F (175°C). Place brownies on a baking sheet and heat for 5-10 minutes. This method keeps the texture and flavor intact. No matter how you store or heat them, these brownies stay delicious! For the full recipe, check the previous sections. Kunafa is a type of pastry made from thin noodle-like strands. It is often used in desserts. You can find kunafa in many Middle Eastern sweets. It has a rich, buttery flavor and a lovely crunchy texture. You can layer it with cheese or sweet toppings like syrup or nuts. In our Pistachio Kunafa Brownie, it adds a unique twist to the classic brownie. Pistachio Kunafa Brownies can last up to five days at room temperature. Keep them in an airtight container to stay fresh. If you want to keep them longer, you can store them in the fridge for about a week. You may also freeze them for up to three months. Just remember to wrap them well to avoid freezer burn. Yes, you can make these brownies ahead of time! Prepare the recipe and bake it as usual. Once cooled, wrap the brownies tightly in plastic wrap. You can store them in the fridge for up to a week. When ready to serve, let them sit at room temperature for about 30 minutes. This allows the flavors to come back to life. Absolutely! You can easily make this recipe gluten-free. Just swap the all-purpose flour for a gluten-free blend. Many stores sell good gluten-free flour mixes. Make sure to check the label to avoid any gluten ingredients. You can still enjoy the delightful flavor and texture of these brownies without gluten. This article covered the ingredients and steps to create delicious pistachio kunafa brownies. You learned about ingredient substitutions and tips for perfect texture. The variations section offers ideas for flavor and dietary needs, while the storage info helps you keep them fresh. These brownies are versatile and fun to make. Don't hesitate to experiment with flavors and serving styles. Enjoy sharing this treat with others, as they are sure to impress!$

Pistachio Kunafa Brownie

Indulge in the delightful fusion of flavors with this Pistachio Kunafa Brownie recipe! Rich chocolate brownies meet the unique texture of crispy kunafa and crunchy pistachios, creating a dessert that’s both decadent and unforgettable. Perfect for any occasion, these brownies are sure to impress your guests.

Print Recipe Pin Recipe

Ingredients

1 cup unsalted butter, melted

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup shredded phyllo pastry (kunafa), lightly toasted

1/2 cup crushed pistachios

1 cup sweetened condensed milk

1/4 cup additional crushed pistachios for topping

Instructions

Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan.

In a large bowl, whisk together the melted butter, granulated sugar, and vanilla extract until smooth.

Add the eggs one at a time, mixing well after each addition until fully combined.

Sift in the flour, cocoa powder, baking powder, and salt, then fold the mixture gently until no streaks remain.

Gently stir in the toasted kunafa and crushed pistachios until evenly distributed throughout the batter.

Pour the brownie batter into the prepared baking pan and spread it evenly.

Drizzle the sweetened condensed milk over the brownie batter in swirls, creating a marbled effect.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Once baked, remove from the oven and let cool in the pan for about 10 minutes.

Carefully remove the brownies from the pan using parchment paper if needed, and allow to cool completely on a wire rack.

Before serving, sprinkle the additional crushed pistachios on top for an extra crunch.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 16