Description
These Pistachio Chocolate Brownies feature a rich, fudgy chocolate base topped with a unique pistachio kunafa filling, combining crisp kataifi pastry with creamy pistachio spread. Finished with a delicious overlay of melted milk and white chocolates, this dessert is a decadent treat perfect for special occasions or anytime you crave a chocolate-pistachio indulgence.
Ingredients
Brownie Base
- 165 g (¾ cup) unsalted butter
- 75 g (½ cup + 3 tbsp) cocoa powder
- 1 tsp vanilla extract
- 3 large eggs
- 330 g (1 ½ cups + 2 tbsp) caster sugar
- 110 g (¾ cup + 1 tbsp) all-purpose flour
- 0.5 tsp salt
Pistachio Kunafa Filling
- 100 g (2 cups) kataifi pastry
- 1 tbsp unsalted butter
- 270 g (¾ cup + 3 tbsp) pistachio cream (spreadable pistachio paste)
Chocolate Decoration
- 220 g (1 ½ cups + 3 tbsp) milk chocolate
- 20 g (2 tbsp + 1 tsp) white chocolate
- 20 g (1 tbsp) pistachio cream (warmed for drizzling)
Instructions
- Prepare the Brownie Base: Line an 8″x 8″ baking tin with parchment paper. Preheat your oven to 180°C (350°F). Melt the butter in short bursts in the microwave, stirring until smooth. Whisk in the cocoa powder and vanilla extract for a silky chocolate mixture.
- Mix Wet Ingredients: In a larger bowl, whisk the eggs and caster sugar together until well combined. Gradually drizzle in the melted chocolate mixture while continuously beating to incorporate evenly.
- Add Dry Ingredients: Add the all-purpose flour and salt into the bowl with the chocolate-egg mixture. Fold everything carefully until fully mixed with no streaks of flour remaining.
- Bake the Brownies: Pour the batter into the prepared baking tin, spreading it evenly to the corners. Bake in the preheated oven for about 22 to 27 minutes. The edges should feel firm but the center should have a slight wobble indicating it’s just underbaked. Cooling will finish the set.
- Prepare the Pistachio Kunafa Filling: While the brownies bake and cool, melt butter in a large pan over medium heat. Add the kataifi pastry and stir frequently until the pastry is crisp and golden, about 10-15 minutes. Remove from heat and let cool slightly.
- Mix Filling: Gently warm the pistachio cream until it becomes soft and spreadable. Combine the crispy kataifi pastry into the pistachio cream by folding thoroughly to create the filling.
- Assemble Pistachio Layer: Spread the pistachio kunafa filling evenly over the cooled brownie base, smoothing it into the edges and leveling the surface.
- Prepare Chocolate Decoration: Separately melt the milk chocolate and white chocolate. Warm the pistachio cream until runny and place the white chocolate and pistachio cream into piping bags if desired for drizzle.
- Decorate the Brownies: Pour the melted milk chocolate evenly over the pistachio filling, tipping the baking tin to spread chocolate smoothly. Drizzle the melted white chocolate and runny pistachio cream diagonally across the top, then use a skewer or toothpick to feather the pattern elegantly.
- Set and Serve: Allow the chocolate decoration to fully set before cutting the brownies into 16 squares. Serve and enjoy this rich fusion dessert!
Notes
- Underbaking the brownies slightly ensures a fudgy texture once cooled.
- Be sure to stir kataifi pastry frequently to avoid burning and to achieve even golden crispness.
- You can substitute pistachio cream with homemade pistachio paste for freshness.
- Use parchment paper to easily lift brownies from the pan after baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
