Description
A fudgy brownie base topped with a crunchy pistachio-kunafa layer and finished with glossy melted chocolate.
Ingredients
Scale
Brownie base
- ½ cup (120 g) unsalted butter, softened
- 1 cup (180 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40 g) unsweetened cocoa powder
- ½ teaspoon (2 g) baking powder
- ½ cup (60 g) all-purpose flour
- Pinch of salt
Pistachio-kunafa topping & chocolate
- ¾ cup (≈200 g) pistachio spread (store-bought or homemade)
- 1 cup (≈90 g) kataifi / kunafa pastry, shredded
- 1 tablespoon butter or ghee (for toasting the kunafa)
- 1 cup (≈180 g) semi-sweet or dark chocolate, chopped
- Optional: slivered pistachios for garnish
Instructions
- Heat the oven to 180°C / 350°F. Line a 7-inch (18 cm) square pan with parchment or lightly grease it.
- Make the brownie batter: In a mixing bowl, cream the softened butter and brown sugar with an electric mixer until the mixture lightens slightly. Add the eggs one at a time and beat until incorporated, then stir in the vanilla.
- Whisk together the cocoa powder, baking powder, flour and a pinch of salt. Fold the dry ingredients into the wet mixture gently with a spatula until the batter is even and no streaks remain.
- Spread the batter into the prepared pan and smooth the top. Bake on a lower rack for about 20–25 minutes, or until a skewer inserted near the center comes out with a few moist crumbs (not wet batter). Remove from the oven and allow the brownie to cool completely in the pan.
- While the brownie cools, prepare the kunafa: cut or shred the kataifi into short 1–2 cm pieces (scissors or a food processor work well). Warm the butter or ghee in a frying pan over medium heat, add the shredded kunafa and toss constantly until the strands turn an even golden brown. Transfer the toasted kunafa to a bowl and let it cool slightly.
- Soften the pistachio spread briefly in the microwave (about 20–30 seconds) if it’s very stiff, then mix it together with the toasted kunafa until the strands are fully coated and the mixture is spreadable. Adjust quantities to reach your desired balance of crunch and cream.
- Melt the chocolate: place the chopped chocolate in a heat-proof bowl and warm in the microwave in 15–30 second bursts, stirring between intervals, until smooth. Alternatively, melt over a double boiler.
- Assemble: spread the pistachio-kunafa layer evenly over the cooled brownie, pressing lightly so it adheres. Pour the melted chocolate over the top and smooth with a spatula. Sprinkle with slivered pistachios if you like.
- Chill the slab in the refrigerator for 5–10 minutes to firm the chocolate, then lift it from the pan using the parchment and cut into squares. Serve at room temperature or slightly chilled.
Notes
- The listed amounts for the pistachio spread and kunafa are flexible — increase or decrease to make the topping creamier or crunchier.
- If kunafa pastry is unavailable, very thin vermicelli (pulverized to shorter lengths) can substitute in a pinch, but texture will vary.
- Store leftovers in an airtight container in the fridge for up to 10 days; freeze individual squares for longer storage.