There’s something magical about desserts that blend cultures—where East meets West in the sweetest way possible. That’s exactly what you get with these Pistachio Kunafa Brownies. Imagine the fudgy, rich decadence of a chocolate brownie meeting the golden, buttery crunch of kunafa pastry, all topped with a layer of earthy pistachios. It’s a match made in dessert heaven.
This fusion dessert brings together two beloved treats—Middle Eastern kunafa and classic American brownies—into one unforgettable bite. Kunafa (also spelled kanafeh) is a traditional Middle Eastern dessert made from shredded phyllo dough (called kataifi), soaked in syrup and layered with cheese or cream. It’s a celebratory sweet, often served during Ramadan or festive family gatherings. Brownies, on the other hand, are the ultimate comfort food, known for their gooey, chocolatey center and crackly tops.
What makes this recipe special is the way it combines textures and flavors—crispy, nutty, soft, and deeply chocolatey—all in one bite. Whether you’re making it for a holiday table, a dinner party, or just treating yourself, these Pistachio Kunafa Brownies are sure to leave an impression.
Why You’ll Love This Recipe:
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A delightful fusion of Middle Eastern and Western flavors
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Fudgy brownie base with a crispy kunafa topping
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Perfect for celebrations or a special treat
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Impressive and unique, yet simple to make
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Pistachios add a beautiful pop of color and nutty flavor
INGREDIENTS YOU’LL NEED:
For the Kunafa Layer:
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150g kunafa dough (kataifi), shredded
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50g unsalted butter, melted
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1 tbsp granulated sugar
For the Brownie Layer:
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150g dark chocolate, chopped
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100g unsalted butter
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120g granulated sugar
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2 eggs
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1 tsp vanilla extract
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50g all-purpose flour
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25g unsweetened cocoa powder
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1/4 tsp salt
For the Topping:
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30g chopped pistachios
HOW TO MAKE PISTACHIO KUNAFA BROWNIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the Kunafa Layer
Start by thawing your kunafa dough if it’s frozen—let it sit at room temperature for about 30 minutes until it’s soft and pliable. Once it’s ready, gently shred it into smaller pieces using your fingers or kitchen scissors. Toss the shredded kunafa in a bowl with melted butter and sugar, coating it evenly. This mixture will give that signature crisp and golden top we love.
Step 2: Make the Brownie Batter
Preheat your oven to 350°F (175°C). In a heatproof bowl, melt the butter and chopped dark chocolate together. You can do this over a double boiler or in short bursts in the microwave, stirring in between. Once smooth and glossy, let it cool slightly.
In another bowl, whisk together the sugar, eggs, and vanilla until the mixture becomes pale and slightly thickened. This step adds air and gives the brownies their soft texture. Slowly pour in the cooled chocolate mixture, stirring gently to combine.
Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the batter just until there are no streaks of flour—be careful not to overmix.
Step 3: Assemble the Layers
Line an 8×8-inch baking pan with parchment paper. Spread half of the kunafa mixture evenly on the bottom and press it down lightly. Pour the brownie batter over the kunafa, smoothing the top with a spatula.
Now, sprinkle the remaining kunafa on top of the brownie layer, followed by a generous handful of chopped pistachios. Press everything gently so the topping adheres slightly to the batter.
Step 4: Bake and Enjoy
Bake in the preheated oven for about 25–30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with just a few moist crumbs. The kunafa on top should be golden and crisp.
Let it cool in the pan for about 10 minutes before lifting it out and slicing. The center will be fudgy, the edges slightly chewy, and the top deliciously crunchy.
HELPFUL TIPS:
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Use fresh kunafa dough if possible, but frozen works fine—just be sure to thaw and fluff it properly.
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Don’t overbake! You want that rich, moist brownie texture in the middle.
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Press the kunafa layer down gently but firmly to help it hold together when slicing.
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Want a little extra indulgence? Drizzle a touch of simple syrup over the top after baking for that traditional kunafa sweetness.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
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Yield: 9–12 squares
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Category: Dessert
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Method: Baking
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Cuisine: Fusion (Middle Eastern-American)
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Diet: Vegetarian
NOTES:
You can make these a day in advance—just store them in an airtight container at room temperature. The kunafa will keep its crunch and the brownie will become even fudgier the next day. If you’re preparing it for a gathering, consider doubling the recipe—these disappear fast.
NUTRITIONAL INFORMATION:
(Per serving – approximate)
Calories: 290
Fat: 18g
Carbohydrates: 30g
Sugar: 20g
Protein: 4g
Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use milk chocolate instead of dark chocolate?
Yes, but the brownies will be sweeter and less rich. Dark chocolate gives the perfect balance to the sweet kunafa topping.
Can I freeze these brownies?
You can freeze them, though the kunafa layer may lose some of its crunch after thawing. For best texture, store at room temperature and eat within a few days.
What can I use instead of pistachios?
Almonds or walnuts would work too, but pistachios give that signature Middle Eastern touch.
STORAGE INSTRUCTIONS:
Store leftover brownies in an airtight container at room temperature for up to 3 days. If you prefer them warm, you can pop them in the microwave for 10 seconds before serving. Avoid refrigerating, as it can make the kunafa soggy.
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CONCLUSION
These Pistachio Kunafa Brownies are more than just a dessert—they’re a celebration of cultures, textures, and flavors coming together in a single pan. Whether you’re serving them for a holiday, sharing with friends, or just indulging on a quiet evening, they’re bound to make an impression. Rich, crunchy, sweet, and nutty—this is one recipe you’ll want to make again and again.
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Pistachio Kunafa Brownies
Description
There’s something magical about desserts that blend cultures—where East meets West in the sweetest way possible. That’s exactly what you get with these Pistachio Kunafa Brownies. Imagine the fudgy, rich decadence of a chocolate brownie meeting the golden, buttery crunch of kunafa pastry, all topped with a layer of earthy pistachios. It’s a match made in dessert heaven.
This fusion dessert brings together two beloved treats—Middle Eastern kunafa and classic American brownies—into one unforgettable bite. Kunafa (also spelled kanafeh) is a traditional Middle Eastern dessert made from shredded phyllo dough (called kataifi), soaked in syrup and layered with cheese or cream. It’s a celebratory sweet, often served during Ramadan or festive family gatherings. Brownies, on the other hand, are the ultimate comfort food, known for their gooey, chocolatey center and crackly tops.
What makes this recipe special is the way it combines textures and flavors—crispy, nutty, soft, and deeply chocolatey—all in one bite. Whether you’re making it for a holiday table, a dinner party, or just treating yourself, these Pistachio Kunafa Brownies are sure to leave an impression.
Ingredients
For the Kunafa Layer:
150g kunafa dough (kataifi), shredded
50g unsalted butter, melted
1 tbsp granulated sugar
For the Brownie Layer:
150g dark chocolate, chopped
100g unsalted butter
120g granulated sugar
2 eggs
1 tsp vanilla extract
50g all-purpose flour
25g unsweetened cocoa powder
1/4 tsp salt
For the Topping:
30g chopped pistachios
Instructions
Step 1: Prep the Kunafa Layer
Start by thawing your kunafa dough if it’s frozen—let it sit at room temperature for about 30 minutes until it’s soft and pliable. Once it’s ready, gently shred it into smaller pieces using your fingers or kitchen scissors. Toss the shredded kunafa in a bowl with melted butter and sugar, coating it evenly. This mixture will give that signature crisp and golden top we love.
Step 2: Make the Brownie Batter
Preheat your oven to 350°F (175°C). In a heatproof bowl, melt the butter and chopped dark chocolate together. You can do this over a double boiler or in short bursts in the microwave, stirring in between. Once smooth and glossy, let it cool slightly.
In another bowl, whisk together the sugar, eggs, and vanilla until the mixture becomes pale and slightly thickened. This step adds air and gives the brownies their soft texture. Slowly pour in the cooled chocolate mixture, stirring gently to combine.
Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the batter just until there are no streaks of flour—be careful not to overmix.
Step 3: Assemble the Layers
Line an 8×8-inch baking pan with parchment paper. Spread half of the kunafa mixture evenly on the bottom and press it down lightly. Pour the brownie batter over the kunafa, smoothing the top with a spatula.
Now, sprinkle the remaining kunafa on top of the brownie layer, followed by a generous handful of chopped pistachios. Press everything gently so the topping adheres slightly to the batter.
Step 4: Bake and Enjoy
Bake in the preheated oven for about 25–30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with just a few moist crumbs. The kunafa on top should be golden and crisp.
Let it cool in the pan for about 10 minutes before lifting it out and slicing. The center will be fudgy, the edges slightly chewy, and the top deliciously crunchy.
Notes
You can make these a day in advance—just store them in an airtight container at room temperature. The kunafa will keep its crunch and the brownie will become even fudgier the next day. If you’re preparing it for a gathering, consider doubling the recipe—these disappear fast.