Pistachio Kunafa Brownies Recipe

Looking for a rich, dreamy dessert that fuses Middle Eastern flair with classic comfort? These Pistachio Kunafa Brownies are the perfect twist! Imagine fudgy chocolate brownies layered with crispy, golden kunafa (kataifi) pastry and topped with a sprinkle of vibrant pistachios. It’s a unique dessert that’s easy to make, incredibly satisfying, and guaranteed to impress at any gathering. Whether you’re hosting Iftar, a dinner party, or just need a sweet pick-me-up, this recipe brings crunch, creaminess, and cocoa all in one bite.

Why You’ll Love Pistachio Kunafa Brownies

These Pistachio Kunafa Brownies are more than just a dessert—they’re a flavor experience. You get the deep, rich taste of chocolate brownies paired with the light, crispy texture of kunafa and the nutty crunch of roasted pistachios. It’s a fusion that feels both decadent and sophisticated, yet it’s surprisingly easy to make. No fancy techniques or hard-to-find ingredients required! Plus, the presentation is so pretty, it’s totally Pinterest-worthy.

Ingredients

This recipe keeps things simple with pantry-friendly ingredients and a few Middle Eastern touches. You’ll find most of these items at your local grocery store or international market.

For the Brownie Layer:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt

For the Kunafa Topping:

• 1 cup kunafa dough (shredded phyllo), thawed if frozen
• 2 tbsp melted butter
• 2 tbsp sugar syrup (store-bought or homemade)

For the Garnish:

• 1/4 cup chopped pistachios (unsalted and roasted preferred)
• Optional: extra syrup drizzle for serving

Instructions

This recipe comes together in layers, but don’t worry—it’s super simple! Follow these easy steps to create your delicious Pistachio Kunafa Brownies.

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Make the Brownie Batter

In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs and vanilla extract, and whisk until combined.
Sift in the cocoa powder, flour, and salt. Gently fold until just mixed. Don’t overmix!

3. Prepare the Kunafa Topping

In a separate bowl, mix the shredded kunafa dough with melted butter until it’s well coated. Add 2 tablespoons of sugar syrup and mix again.

4. Assemble the Layers

Pour the brownie batter into your prepared pan and smooth out the top.
Evenly layer the kunafa mixture over the brownie batter, gently pressing it down with your hands or a spatula.

5. Bake

Place the pan in the oven and bake for 28–32 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

6. Cool and Garnish

Let the brownies cool completely. Then, sprinkle the chopped pistachios over the top.
Optional: Drizzle with extra syrup for extra sweetness and shine.

Servings and Timing

This recipe is ideal for sharing, whether you’re hosting guests or saving some for later (good luck with that!).

• Servings: Makes 9 generous squares or 12 smaller pieces
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cool Time: 30 minutes (important for clean slicing!)
• Total Time: Around 1 hour and 15 minutes

Tips and Variations

Want to make this recipe your own? Here are some fun ways to switch things up or customize it to suit your taste:

• No kunafa dough? Substitute with shredded phyllo or very thin vermicelli noodles.
• Extra gooey? Add chocolate chips or a swirl of Nutella into the brownie batter.
• Want it less sweet? Skip the extra syrup drizzle or reduce the sugar slightly in the brownie layer.
• Gluten-free version: Use a gluten-free brownie base and check that your kunafa dough is gluten-free (some specialty stores carry it).
• Add a Middle Eastern twist: Sprinkle with a touch of rosewater or orange blossom water over the kunafa before baking.
• Serving idea: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert plate.

Storage

If you somehow manage to have leftovers (we won’t judge!), here’s how to keep your Pistachio Kunafa Brownies fresh and delicious:

• Room Temperature: Store in an airtight container for up to 2 days. The kunafa will stay somewhat crispy.
• Refrigerator: For longer storage, keep in the fridge for up to 5 days. Note: the kunafa layer may soften a bit.
• Freezing: You can freeze the brownies (without syrup drizzle) for up to 2 months. Wrap them tightly in plastic wrap and foil. Thaw at room temperature and reheat briefly in the oven to crisp up the kunafa if desired.

FAQs

These Pistachio Kunafa Brownies are where tradition meets indulgence—bringing together the rich, fudgy goodness of brownies and the crunchy elegance of kunafa in one unforgettable bite. Whether you’re sharing them at a gathering, gifting them during Ramadan, or just treating yourself, this recipe is sure to spark joy (and maybe a few recipe requests!). Don’t forget to snap a pic and pin it—these brownies are totally Instagram and Pinterest-worthy.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

You Might Also Like These Recipe

1. Almond Chocolate Chip Cookies Recipe
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2. German Bee Sting Cake Recipe
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3. Key Lime Pound Cake Recipe
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Pistachio Kunafa Brownies Recipe

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Fudgy chocolate brownies layered with crispy kunafa and topped with vibrant pistachios—these Pistachio Kunafa Brownies are a dreamy Middle Eastern fusion dessert that’s as easy to make as it is irresistible.

• Total Time: 1 hour and 15 minutes
• Yield: 9 to 12 pieces 1x

Ingredients

Scale 1x2x3x

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1 cup kunafa dough (shredded phyllo), thawed if frozen
• 2 tbsp melted butter
• 2 tbsp sugar syrup (store-bought or homemade)
• 1/4 cup chopped pistachios (unsalted and roasted preferred)
• Optional: extra syrup drizzle for serving

Instructions

1. Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla extract, whisk until combined.
4. Sift in cocoa powder, flour, and salt. Gently fold until just mixed—don’t overmix.
5. In a separate bowl, mix shredded kunafa dough with melted butter until well coated. Add sugar syrup and mix again.
6. Pour brownie batter into prepared pan and smooth the top.
7. Evenly layer kunafa mixture over brownie batter, pressing gently with hands or spatula.
8. Bake for 28–32 minutes, until a toothpick inserted comes out mostly clean.
9. Let cool completely. Sprinkle chopped pistachios over the top.
10. Optional: Drizzle with extra syrup before serving.

Notes

No kunafa dough? Use shredded phyllo or vermicelli. Add chocolate chips or Nutella for extra gooeyness. For a Middle Eastern twist, sprinkle with rosewater or orange blossom before baking.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern Fusion

Nutrition

• Serving Size: 1 piece
• Calories: 280
• Sugar: 18g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: pistachio kunafa brownies, chocolate kunafa dessert, Middle Eastern brownies