Crispy Kunafa Fudge

This mouthwatering pistachio kunafa brownie blends the indulgent, gooey texture of traditional American brownies with the crisp sweetness of Middle Eastern kunafa, creating an amazing fusion treat. You'll love how the chocolate foundation contrasts with the crunchy, nutty topping, giving you a memorable taste experience that'll wow even your pickiest dessert fans.

I came up with these brownies for my sister's engagement celebration, wanting to create something that celebrated her future husband's Lebanese roots while still being a crowd-pleaser. They were gone in seconds, and now my family begs me to bring them to every get-together.

Ingredients

• Unsalted butter: Gives that luxurious feel and helps create the fudgy texture we all want
• Mix of white and brown sugars: Adds complex sweetness and keeps everything moist
• Large eggs: Hold everything together and build the right structure
• Vanilla extract: Makes the chocolate taste even better without taking over
• All purpose flour: Creates softness without making things cakey
• Unsweetened cocoa powder: Packs in chocolate flavor without going overboard on sweetness
• Baking powder: Gives just a bit of rise while keeping things dense
• Salt: Cuts through sweetness and makes chocolate pop
• Semi sweet chocolate chips: Create little bursts of intense chocolate throughout
• Shredded phyllo dough: Brings that amazing crunchy kunafa texture that works so well against the soft brownies
• Melted butter: Gets the phyllo nice and crispy with a golden color
• Granulated sugar: Browns while baking for extra flavor depth
• Pistachios: Add stunning green color and nutty goodness
• Rose water and orange blossom water: Give that true Middle Eastern taste
• Simple syrup made with water and sugar: Adds juiciness and shine
• Lemon juice: Stops sugar crystals and adds a hint of brightness

Step-by-Step Instructions

Prepare the Oven and Pan:

Heat your oven to 350°F for perfect baking. Grab a 9×9 inch baking pan and line it with parchment paper that hangs over the sides so you can lift everything out easily. Using a square pan instead of a rectangle gives you just the right thickness for both layers.

Create the Brownie Base:

Mix melted butter with both sugars until they're completely blended and a bit thick. It should look shiny but not separated. Add eggs one by one, mixing each one in fully before adding another. This makes a smooth mix that helps with the brownie's texture. Stir in vanilla until well combined.

Combine Dry Ingredients:

Sift the flour, cocoa powder, baking powder and salt together before adding to your wet mix. This gets rid of lumps and spreads everything evenly. Use a spatula to fold gently instead of a whisk so you don't make the brownies tough. Stop as soon as you can't see any dry spots.

Add Chocolate Chips and Bake:

Fold in chocolate chips just enough to spread them through the batter. Pour into your pan and spread into the corners with a spatula. Bake for 22 minutes for that perfect fudgy middle. The center should still be a tiny bit soft when you take it out.

Prepare the Kunafa Topping:

While brownies cool a bit, gently pull apart the phyllo strands with your fingers so they don't clump. Toss with melted butter until all strands are coated. Mix in sugar thoroughly. Chop the pistachios roughly not finely so you get good texture. If you're using flower waters, sprinkle lightly while mixing to spread the flavor.

Layer and Bake Again:

Spread the kunafa mix evenly over your partly cooled brownies. Press down gently but firmly so it sticks to the brownie layer without squishing it too much. Put back in the oven for 18 minutes or until the kunafa turns golden with slightly darker edges.

Create the Syrup:

In a small pot, mix water and sugar over medium heat until sugar dissolves completely. Add lemon juice and simmer for 5 minutes until it thickens a bit but still pours easily. Take off the heat and add flower waters if using. Let it cool slightly so it gets to the perfect thickness.

Finish with Syrup:

While brownies are warm but not hot, slowly pour the syrup over everything, letting it soak into the kunafa layer. For best results, pour it in three batches, letting each one soak in before adding more. Cool completely before cutting for nice clean slices.

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The pistachio layer is hands down my favorite part of this recipe. When the nuts get toasty during the second baking, they develop this amazing flavor that goes so well with the chocolate. Even my grandmother, who hardly ever likes new recipes, wanted to know how to make these after trying them at our last family dinner.

Making Ahead and Storage

These brownies actually get better after sitting for a day as all the flavors blend together. If you want to make them ahead, follow the whole recipe but wait to add the syrup until a few hours before serving. Once they've cooled completely, store them in an airtight container with parchment paper between layers so they don't stick. They'll stay good on your counter for 3 days or in your fridge for up to a week. If you need to keep them longer, freeze them without the syrup for up to 3 months.

Ingredient Variations

You can easily switch up this recipe to match what you like. Don't have pistachios? Try walnuts or a mix of different nuts instead. Not into flower waters? Use 1 teaspoon of ground cardamom or cinnamon in both the topping and syrup for a totally different but still yummy flavor. Want more chocolate punch? Add 1 teaspoon of espresso powder to the brownie mix to boost the chocolate taste without making it taste like coffee.

Serving Suggestions

These brownies look amazing when served warm with a scoop of vanilla ice cream or some lightly sweetened whipped cream on top. For a fancy touch, sprinkle with a mix of powdered sugar and finely chopped pistachios right before serving. Cut them into little diamond shapes instead of squares for a traditional Middle Eastern look that works great on a dessert platter at parties.

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These pistachio kunafa brownies are truly a knockout dessert that brings together rich heritage and fresh ideas. They're the perfect sweet finish to any gathering!

Frequently Asked Questions

→ What makes kunafa a good match for chocolate brownies?

Kunafa, a shredded phyllo dough pastry, gets perfectly crisp when baked. Pairing it with a fudgy chocolate base delivers a satisfying mix of textures, while pistachio adds a nutty note that complements the chocolate beautifully.

→ Do I need to use rose water or orange blossom water in this dessert?

Nope! You can skip these floral waters if you'd like. They add Middle Eastern flair, but the dessert is still fantastic without them, focusing on the chocolate and pistachio combo instead.

→ Where can I buy kunafa dough for this recipe?

Shredded phyllo dough (kunafa or kataifi) is sold frozen in many international food sections, Middle Eastern markets, or specialty grocery stores. Remember to let it thaw before using!

→ What's the best way to store these brownies?

Keep them in an airtight container at room temperature for about three days. If you're storing longer, refrigerate them for up to a week. The kunafa may lose a little crunch, but they'll still taste amazing!

→ Can I prepare any parts of this dessert early?

Sure! The brownie base can be baked the day before and topped with the kunafa when you're ready to serve. You can also make the syrup ahead of time and gently warm it up before drizzling.

→ What can I use instead of pistachios for allergies?

If nuts are a no-go, swap pistachios with pumpkin seeds, sunflower seeds, or omit them entirely. If you can have other nuts, almonds or walnuts are great substitutes.