There’s something magical about the moment East meets West in the kitchen. Pistachio Kunafa Brownies are a mouthwatering fusion of two beloved classics—fudgy, deeply chocolatey brownies from Western traditions and the golden, crispy kunafa from the Middle East. These brownies aren’t just a dessert; they’re a conversation between generations, a harmonious blend of cultures layered into every bite.
Growing up, brownies were the go-to treat for every celebration. I can still remember the smell of cocoa wafting from the oven on lazy Sunday afternoons. But during special occasions like Eid or family iftars during Ramadan, kunafa took center stage. My grandmother would spend hours pulling apart the kunafa pastry, browning it just right in butter, and layering it with pistachios or cheese, all while humming softly in the kitchen. The sound of the knife crunching through that crispy topping is one of my favorite memories.
When I first saw the viral chocolate-pistachio bars in Dubai—stuffed with creamy pistachio spread and golden kunafa—I knew I had to bring that idea home. The result? Pistachio Kunafa Brownies. They are indulgent, unforgettable, and packed with textures and flavors that will transport you to bustling souks and cozy kitchen corners all at once.
Why You’ll Love This Recipe
- Unforgettable Flavor Fusion: Deep chocolate richness with the nuttiness of pistachio and the buttery crisp of kunafa.
- Texture Heaven: Each bite delivers a satisfying contrast—fudgy bottom, crunchy middle, and smooth ganache top.
- Elegant Yet Easy: While it looks like something from a patisserie window, this dessert is straightforward and beginner-friendly.
- Cultural Connection: A beautiful way to celebrate Middle Eastern flavors with a familiar Western treat.
- Make-Ahead Friendly: Great for preparing a day ahead for special dinners, parties, or even Eid celebrations.
Pistachio Kunafa Brownies: A Fusion Dessert of Dreams
Description
There’s something magical about the moment East meets West in the kitchen. Pistachio Kunafa Brownies are a mouthwatering fusion of two beloved classics—fudgy, deeply chocolatey brownies from Western traditions and the golden, crispy kunafa from the Middle East. These brownies aren’t just a dessert; they’re a conversation between generations, a harmonious blend of cultures layered into every bite.
Growing up, brownies were the go-to treat for every celebration. I can still remember the smell of cocoa wafting from the oven on lazy Sunday afternoons. But during special occasions like Eid or family iftars during Ramadan, kunafa took center stage. My grandmother would spend hours pulling apart the kunafa pastry, browning it just right in butter, and layering it with pistachios or cheese, all while humming softly in the kitchen. The sound of the knife crunching through that crispy topping is one of my favorite memories.
When I first saw the viral chocolate-pistachio bars in Dubai—stuffed with creamy pistachio spread and golden kunafa—I knew I had to bring that idea home. The result? Pistachio Kunafa Brownies. They are indulgent, unforgettable, and packed with textures and flavors that will transport you to bustling souks and cozy kitchen corners all at once.
Ingredients
- For the Brownie Layer
-
½ cup (120 g) unsalted butter, softened
-
1 cup (200 g) light brown sugar
-
2 large eggs
-
1 tsp vanilla extract
-
⅓ cup (35 g) unsweetened cocoa powder
-
½ cup (60 g) all-purpose flour
-
½ tsp baking powder
-
Pinch of salt
- For the Pistachio Kunafa Layer
-
¾ cup (90 g) kunafa (kataifi) pastry, shredded
-
3 Tbsp unsalted butter
-
¾ cup (200 g) pistachio spread
- For the Ganache Topping
-
1 cup (180 g) dark or semi-sweet chocolate, chopped
-
⅔ cup (160 ml) heavy cream
-
Slivered pistachios, for garnish
Instructions
1. Prepare the Brownie Base
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a bit of overhang to lift the brownies later. In a large bowl, cream together the softened butter and brown sugar until fluffy and light. Add in the eggs and vanilla extract, beating until smooth and well combined.
Sift in the cocoa powder, flour, baking powder, and salt. Fold gently until everything is incorporated and the batter looks thick and shiny. Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for about 20–25 minutes, or until the edges are firm but the center is still slightly gooey. This helps preserve that irresistible fudgy texture. Remove from the oven and let it cool slightly.
2. Make the Pistachio Kunafa Layer
While the brownie base cools, toast your kunafa pastry. Melt the butter in a non-stick pan over medium heat. Add the shredded kunafa and cook, stirring constantly, until it turns a beautiful golden brown. The smell is incredible—like toasted bread and butter on a quiet morning.
Once toasted, let the kunafa cool for a minute, then stir in the pistachio spread until the strands are evenly coated. The mixture should be sticky and vibrant green with flecks of gold. Carefully press this onto the slightly cooled brownie base, creating a crunchy, nutty middle layer.
3. Pour the Ganache Topping
In a small saucepan or microwave-safe bowl, heat the cream until just about to boil. Pour it over the chopped chocolate in a heatproof bowl and let it sit for a few minutes. Stir gently until the ganache becomes smooth, shiny, and pourable.
Pour the ganache over the kunafa layer and spread it evenly with an offset spatula. Finish with a generous sprinkling of slivered pistachios for that signature crunch and color.
4. Chill and Serve
Let the brownies chill in the refrigerator for at least 30 minutes or until the ganache is set. Use the parchment overhang to lift the brownies out of the pan. Slice into squares and prepare for applause.
Notes
-
Try experimenting with white chocolate ganache for a sweeter twist.
-
If pistachio spread isn’t available, homemade pistachio butter with a bit of powdered sugar works wonderfully.
-
Add a sprinkle of sea salt on top of the ganache to intensify the chocolate flavor.
INGREDIENTS YOU’LL NEED
For the Brownie Layer
- ½ cup (120 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ cup (60 g) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
For the Pistachio Kunafa Layer
- ¾ cup (90 g) kunafa (kataifi) pastry, shredded
- 3 Tbsp unsalted butter
- ¾ cup (200 g) pistachio spread
For the Ganache Topping
- 1 cup (180 g) dark or semi-sweet chocolate, chopped
- ⅔ cup (160 ml) heavy cream
- Slivered pistachios, for garnish
How to Make Pistachio Kunafa Brownies
Step-by-Step Instructions
1. Prepare the Brownie Base
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a bit of overhang to lift the brownies later. In a large bowl, cream together the softened butter and brown sugar until fluffy and light. Add in the eggs and vanilla extract, beating until smooth and well combined.
Sift in the cocoa powder, flour, baking powder, and salt. Fold gently until everything is incorporated and the batter looks thick and shiny. Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for about 20–25 minutes, or until the edges are firm but the center is still slightly gooey. This helps preserve that irresistible fudgy texture. Remove from the oven and let it cool slightly.
2. Make the Pistachio Kunafa Layer
While the brownie base cools, toast your kunafa pastry. Melt the butter in a non-stick pan over medium heat. Add the shredded kunafa and cook, stirring constantly, until it turns a beautiful golden brown. The smell is incredible—like toasted bread and butter on a quiet morning.
Once toasted, let the kunafa cool for a minute, then stir in the pistachio spread until the strands are evenly coated. The mixture should be sticky and vibrant green with flecks of gold. Carefully press this onto the slightly cooled brownie base, creating a crunchy, nutty middle layer.
3. Pour the Ganache Topping
In a small saucepan or microwave-safe bowl, heat the cream until just about to boil. Pour it over the chopped chocolate in a heatproof bowl and let it sit for a few minutes. Stir gently until the ganache becomes smooth, shiny, and pourable.
Pour the ganache over the kunafa layer and spread it evenly with an offset spatula. Finish with a generous sprinkling of slivered pistachios for that signature crunch and color.
4. Chill and Serve
Let the brownies chill in the refrigerator for at least 30 minutes or until the ganache is set. Use the parchment overhang to lift the brownies out of the pan. Slice into squares and prepare for applause.
Helpful Tips
- Let the brownie base cool slightly before adding the kunafa to avoid melting the pistachio spread.
- Toast the kunafa slowly and stir constantly for an even golden color.
- Chill the entire dessert before slicing for clean edges and firm ganache.
- Use a hot knife (wiped clean between cuts) for neat, bakery-style slices.
- Make ahead and store in the fridge for up to a week—they taste even better the next day.
Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: ~1 hour
- Yield: 9–12 squares
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern–Western Fusion
- Diet: Vegetarian
Notes
- Try experimenting with white chocolate ganache for a sweeter twist.
- If pistachio spread isn’t available, homemade pistachio butter with a bit of powdered sugar works wonderfully.
- Add a sprinkle of sea salt on top of the ganache to intensify the chocolate flavor.
Nutritional Information (Approximate per square)
- Calories: 320
- Fat: 18 g
- Carbs: 38 g
- Sugar: 25 g
- Protein: 5 g
Frequently Asked Questions
Can I use another nut instead of pistachios?
Yes, almonds or hazelnuts would be delicious substitutes, though you’ll lose the signature flavor and color of pistachios.
Is kunafa pastry the same as phyllo?
Not quite. Kunafa pastry is finer, like shredded vermicelli. Look for it in Middle Eastern or Mediterranean markets.
Can this be made gluten-free?
Yes—use a gluten-free brownie base and ensure your kunafa pastry is gluten-free too.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 7 days.
- Freeze: Wrap individual squares tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- The Warm Memory of Pistachio Coffee Cake
- A Sweet Slice of Summer: Pistachio Raspberry Cake
- A Sweet Story Behind Pistachio Kunafa Brownies
- A Cozy Slice of Tradition: Pistachio Coffee Cake
Conclusion
Pistachio Kunafa Brownies are a testament to the magic that happens when culinary traditions collide. Whether you’re hosting a gathering, bringing a dessert to a potluck, or just treating yourself to something truly special, this recipe is guaranteed to impress. The layers speak for themselves—deep chocolate, nutty crunch, and silky ganache come together in a dessert that tastes like a story passed from one kitchen to another.
