This Brownie Kunafa is an irresistible fusion of two beloved desserts—decadent brownies and crispy, buttery kunafa. The result is a rich, indulgent treat with the best of both worlds: a fudgy chocolate brownie base topped with golden, flaky kunafa and a fragrant syrup that adds a beautiful floral aroma. Whether you’re serving it for a special occasion or a sweet weeknight treat, this dessert is sure to impress.
Why You’ll Love This Recipe
I love this Brownie Kunafa because it combines the rich, chocolatey goodness of brownies with the crispy, buttery texture of kunafa. The syrup soaked into the dessert gives it a unique, aromatic flavor with notes of rose and orange blossom waters. The contrast between the dense, moist brownie base and the crunchy kunafa topping makes each bite a delightful experience. Plus, it’s surprisingly easy to make and guaranteed to be a crowd-pleaser!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brownie Base:
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1 cup (2 sticks) unsalted butter, melted
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1 cup granulated sugar
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½ cup brown sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup semi-sweet chocolate chips
For the Kunafa Topping:
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1 ½ cups shredded phyllo dough
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¼ cup unsalted butter, melted
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¼ cup granulated sugar
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½ cup pistachios, roughly chopped
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1 tablespoon rose water (optional)
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1 tablespoon orange blossom water (optional)
For the Syrup:
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½ cup water
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½ cup granulated sugar
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1 tablespoon lemon juice
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1 teaspoon rose water (optional)
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1 teaspoon orange blossom water (optional)
Directions
Step 1: Preheat the Oven
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Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
Step 2: Prepare the Brownie Base
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In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
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Add the eggs and vanilla extract, and mix until smooth and well combined.
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Sift the flour, cocoa powder, baking powder, and salt into the wet ingredients. Stir until just combined.
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Fold in the chocolate chips.
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Pour the brownie batter into the prepared pan and spread it evenly.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
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Let the brownies cool for 10-15 minutes.
Step 3: Prepare the Kunafa Topping
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Gently fluff the shredded phyllo dough with your fingers.
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Mix the phyllo dough with melted butter, sugar, and chopped pistachios. If using, add rose water and orange blossom water for extra flavor.
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Spread the kunafa mixture evenly over the cooled brownie base, pressing it down gently.
Step 4: Bake Again
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Return the pan to the oven and bake for another 15-20 minutes, or until the kunafa topping is golden and crispy.
Step 5: Make the Syrup
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In a small saucepan, combine water, sugar, and lemon juice. Bring to a simmer and cook for 5-7 minutes until the syrup thickens slightly.
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Remove from heat, then stir in the rose water and orange blossom water (if using). Let it cool slightly.
Step 6: Finish
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Once the brownie has cooled, drizzle the syrup generously over the top. Let the syrup soak in before serving.
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Optionally, garnish with extra pistachios or shredded coconut for an added touch.
Notes
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Gluten-Free Option: To make a gluten-free version, swap the all-purpose flour for a gluten-free flour blend.
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Nut Substitutes: You can use almonds, walnuts, or other nuts if you prefer, instead of pistachios.
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Make Ahead: This dessert can be made a day ahead and stored in an airtight container to let the flavors meld.
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Rose Water and Orange Blossom Water: These ingredients are optional but highly recommended for an authentic and aromatic touch.
Servings and Timing
This recipe yields 12 servings. It takes 20 minutes to prep and 45 minutes to cook, for a total time of about 1 hour 15 minutes.
Variations
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Caramelized Nuts: For a more indulgent touch, caramelize the pistachios or almonds in butter and sugar before adding them to the kunafa topping.
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Chocolate Drizzle: Add a chocolate drizzle on top for an even richer flavor experience.
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Flavored Syrup: Experiment with adding a hint of cardamom or cinnamon to the syrup for a deeper, spiced flavor.
Storage and Reheating
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Storing Leftovers: Leftover Brownie Kunafa can be stored in an airtight container at room temperature for up to 3 days.
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Freezing: To freeze, wrap individual pieces in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw at room temperature or reheat in the oven at 300°F (150°C) for about 10 minutes.
FAQs
Can I make this without the phyllo dough?
While phyllo dough is essential for the kunafa topping’s texture, you can experiment with shredded filo pastry or other crispy pastry layers as a substitute if needed.
Can I use a different type of chocolate for the brownie base?
Yes! You can use dark chocolate or milk chocolate chips depending on your preference. Adjust the sweetness accordingly if using darker chocolate.
Can I make this dessert dairy-free?
Yes, you can substitute the unsalted butter and cream cheese with dairy-free alternatives, such as margarine and dairy-free cream cheese.
Can I prepare this dessert ahead of time?
Yes, you can prepare the entire dessert ahead of time. Let the syrup soak in and then refrigerate. It will be just as delicious the next day.
Is it necessary to use the syrup?
The syrup adds moisture and a wonderful floral aroma, but if you prefer a less sweet or moist cake, you can skip it or drizzle it lightly.
Conclusion
This Brownie Kunafa is the perfect fusion of two delicious desserts that will take your taste buds on a delightful journey. The combination of rich, chocolatey brownies and crispy kunafa topped with a fragrant syrup makes for a showstopping treat. Whether you’re preparing it for a special occasion or as a sweet indulgence, this dessert will never fail to impress!
Print
Brownie Kunafa Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12
Description
A delicious fusion of rich, fudgy brownies and crispy kunafa topping, drizzled with fragrant syrup. This dessert combines the best of both worlds—decadent chocolate and delicate, flaky phyllo dough—perfect for special occasions!
Ingredients
For the Brownie Base:
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
For the Kunafa Topping:
1 ½ cups shredded phyllo dough
¼ cup unsalted butter, melted
¼ cup granulated sugar
½ cup pistachios, roughly chopped
1 tablespoon rose water (optional)
1 tablespoon orange blossom water (optional)
For the Syrup:
½ cup water
½ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon rose water (optional)
1 teaspoon orange blossom water (optional)
Instructions
Preheat Oven:
Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
Prepare Brownie Base:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract, mixing until smooth.
Sift the flour, cocoa powder, baking powder, and salt into the wet ingredients. Stir until just combined.
Fold in the chocolate chips, then pour the batter into the prepared pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter). Let the brownies cool for 10-15 minutes.
Prepare Kunafa Topping:
Gently fluff the shredded phyllo dough with your fingers, then mix it with the melted butter, granulated sugar, and chopped pistachios. If desired, add rose water and orange blossom water for extra flavor.
Spread the kunafa mixture evenly over the cooled brownie base, pressing down gently.
Bake Again:
Return the pan to the oven and bake for another 15-20 minutes, or until the kunafa topping is golden and crispy.
Make the Syrup:
In a small saucepan, combine the water, sugar, and lemon juice. Bring to a simmer and cook for 5-7 minutes until the syrup thickens slightly.
Remove from heat, then stir in rose water and orange blossom water (if using). Let it cool slightly.
Finish:
Once the brownie has cooled, drizzle the syrup generously over the top. Let the syrup soak in before serving.
Optionally, garnish with extra pistachios or shredded coconut.
Notes
Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend to make this dessert gluten-free.
Nut Variations: You can use other nuts like almonds or walnuts if you prefer over pistachios.
Make Ahead: This dessert can be made a day ahead and stored in an airtight container to let the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
