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