Pistachio Kunafa Brownies bring together two beloved desserts into one indulgent treat — the rich, fudgy depth of classic chocolate brownies with a buttery, golden kunafa topping. Finished with a drizzle of syrup and a generous sprinkle of chopped pistachios, these layered squares offer a perfect balance of textures and flavors with a Middle Eastern twist.
Why You’ll Love This Recipe
This recipe reimagines the familiar brownie with a creative fusion of kunafa — making for a unique and impressive dessert. Here’s why it’s worth trying:
- A bold, flavorful fusion of East and West
- Combines the gooey richness of brownies with the crispness of kunafa
- Perfect for celebrations, tea time, or dessert platters
- Customizable with toppings and syrup variations
- Easy to prepare and bake in a single pan
- A guaranteed conversation starter
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the brownie layer:
- Unsalted butter, melted
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Salt
For the kunafa layer:
- Kunafa dough (shredded phyllo)
- Butter, melted
- Sugar syrup (store-bought or homemade)
Topping:
- Chopped pistachios (unsalted, roasted preferred)
directions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Add cocoa powder, flour, and salt. Stir just until combined — avoid overmixing to keep the brownies soft and chewy.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula.
- In a separate bowl, mix the kunafa dough with melted butter and sugar syrup until evenly coated.
- Gently press the kunafa mixture on top of the brownie batter to form a uniform layer.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan.
- Once cooled, cut into 9 squares and sprinkle the tops with chopped pistachios before serving.
Servings and timing
- Servings: 9 brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Calories: ~365 kcal per brownie
Variations
- Cheesecake Swirl: Add a swirl of cheesecake batter before topping with kunafa for added richness.
- Nut-Free Option: Replace pistachios with toasted coconut flakes or skip the topping entirely.
- Extra Syrup Finish: Drizzle additional warm sugar syrup over the brownies before serving for a traditional kunafa effect.
- Chocolate Chips: Fold in chocolate chips into the brownie batter for extra indulgence.
- Spiced Syrup: Add a pinch of cardamom or cinnamon to the syrup for a warm aroma.
- Mini Brownies: Bake in muffin tins for individual servings and reduced baking time.
storage/reheating
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To maintain crispness of the kunafa topping, avoid covering while still warm. For best results, reheat briefly in a low oven (300°F or 150°C) for 5–7 minutes to revive texture. Freezing is possible but may soften the kunafa.
FAQs
What is kunafa dough?
Kunafa dough is finely shredded phyllo pastry commonly used in Middle Eastern desserts. It becomes crisp and golden when baked with butter.
Can I use store-bought brownie mix?
Yes, but homemade batter provides better structure and flavor contrast to the kunafa topping.
How do I keep the kunafa crispy?
Make sure the kunafa is well-coated in butter and syrup before baking. Let the brownies cool uncovered to maintain crispness.
Can I make my own sugar syrup?
Yes, combine equal parts sugar and water with a touch of lemon juice and simmer until slightly thickened.
Do I need to defrost kunafa dough?
Yes, if frozen, thaw kunafa dough completely and gently separate the strands before mixing.
Can I use other nuts?
Absolutely. Walnuts, almonds, or pecans work well as a topping alternative.
What size pan should I use?
An 8×8-inch square pan works best for even layering and baking.
Is this dessert very sweet?
It is sweet but balanced by the richness of the cocoa and the savory crunch of the kunafa and pistachios.
How do I serve these?
Serve at room temperature or slightly warm, with optional extra syrup or a scoop of vanilla ice cream.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time as needed.
Conclusion
Pistachio Kunafa Brownies are a bold, beautiful fusion dessert that bridges classic chocolate comfort with the layered elegance of Middle Eastern flavors. Perfectly crisp on top, rich and fudgy beneath, these brownies are an irresistible twist on tradition. Whether served at a gathering or enjoyed with coffee, they offer a decadent experience in every bite.
Pistachio Kunafa Brownies
A luxurious Middle Eastern twist on classic brownies — featuring a rich cocoa base, creamy kunafa layer, and a sweet syrupy finish, all topped with crunchy pistachios for the perfect bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- Brownie Layer:
- 1/2 cup 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
- Kunafa Layer:
- 1 cup kunafa dough (shredded phyllo)
- 2 tbsp butter, melted
- 2 tbsp sugar syrup (store-bought or homemade)
- Topping:
- 1/4 cup chopped pistachios (unsalted, roasted preferred)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir in cocoa powder, flour, and salt until just combined. Do not overmix.
- Pour the brownie batter into the prepared pan and smooth the top.
- In a separate bowl, mix kunafa dough with melted butter and sugar syrup until fully coated.
- Gently press the kunafa mixture over the brownie batter, forming an even layer.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing into squares.
- Sprinkle chopped pistachios generously over the top before serving.
Notes
- Ensure kunafa dough is fully thawed and fluffed before mixing with butter and syrup.
- Do not overbake to maintain fudgy brownie texture beneath the crisp kunafa.
- Use roasted pistachios for added depth of flavor and crunch.
- Brownies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 365 kcal
- Sugar: 28 g
- Sodium: 105 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg