Description
Chocolate meets Middle Eastern elegance in these Dubai Pistachio Kunafa Brownies, blending rich cocoa with nutty, crisp kunafa layers. Silky brownie textures and delicate pistachio notes invite dessert lovers to savor a luxurious cross-cultural culinary experience that transports palates between continents.
Ingredients
Scale
Main Ingredients:
- 1 cup (180g) light brown sugar
- 2 large eggs
- 1 cup (90g) kunafa pastry, shredded
- 1 cup (180g) semi-sweet or dark chocolate
Chocolate and Butter Components:
- ½ cup (120g) unsalted butter, softened
- ⅓ cup (40g) cocoa powder
- ¾ cup (200g) pistachio spread
- 1 tablespoon butter or ghee (for roasting kunafa)
Dry Ingredients and Seasonings:
- ½ cup (60g) flour
- ½ teaspoon (2g) baking powder
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- Slivered pistachios, for garnish
Instructions
- Prepare the oven environment by warming it to 180ºC/350ºF and prepping a 7-inch square baking vessel with parchment paper and light greasing.
- Utilize an electric mixer to cream butter and sugar until achieving a pale, fluffy texture. Incorporate eggs and vanilla extract, continuing to blend for approximately three minutes until fully integrated.
- Gently sift cocoa powder, baking powder, flour, and salt into the mixture, folding delicately to create a smooth, homogeneous brownie batter.
- Transfer the batter into the prepared pan, ensuring even distribution, and bake for 20-25 minutes. Confirm doneness by inserting a toothpick that emerges with minimal moist crumbs. Allow the brownie base to cool completely at room temperature.
- Deconstruct kunafa pastry into small, uniform fragments measuring 1-2 cm in size.
- Heat butter or ghee in a skillet, introducing the kunafa fragments. Toast over medium flame, stirring consistently until achieving a golden-brown coloration. Set aside to cool.
- Warm pistachio spread briefly in the microwave to enhance spreadability. Thoroughly combine the spread with the toasted kunafa pieces.
- Melt chocolate carefully using microwave technique, stirring between short 15-30 second intervals to prevent burning and ensure smooth consistency.
- Carefully spread the pistachio-kunafa mixture evenly across the cooled brownie foundation.
- Drizzle and distribute the melted chocolate across the surface, creating an elegant finish. Embellish with delicate slivered pistachios for enhanced visual and textural appeal.
- Refrigerate briefly for 5-10 minutes to solidify the layers, then slice into elegant portions and serve.
Notes
- Swap butter with coconut oil for a dairy-free version that maintains rich moisture and texture.
- Toast kunafa extra carefully to prevent burning, watching closely and stirring constantly for perfect golden-brown color.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie dessert option that still delivers delicious flavor.
- Elevate texture by adding crushed pistachios directly into brownie batter for unexpected crunch an
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg