This Pistachio Kunafa Brownie is a fusion of taste and textures. It has a soft, decadent brownie, a sweet and crunchy Pistachio Kunafa spread and a smooth, creamy chocolate ganache on top.
It is so delicious and it takes the viral Pistachio Kunafa chocolate bars to a whole different level of indulgence.
I am sure by now you must’ve heard about the infamous Pistachio chocolate bar. Some of you may have tried that too. It is also referred to as FIX Chocolate Dubai or Dubai Chocolate Bar, and it was started by FIX Dessert Chocolatier in the city.
If you are not aware of it, it was this chocolate bar that got so popular here in Dubai a few months back and the trend quickly spread all over the world. My explore feed was full of these incredibly tempting chocolate bars, filled with a pistachio kunafa filling just oozing out every bite.
I could’ve just made the bars in itself, but I wouldn’t have been me if I did not try to come up with something unique using the same concept. Also, I might be a bit biased, but these brownies are a lot more decadent.
It has the perfect ratio of sweet and the bitterness of chocolate compliments very well with the pistachio filling. The fusion of textures also makes each and every bite such a joy to indulge in. Absolutely love it!
Ingredients and substitutions for this recipe
To make the chocolate brownie:
- Butter– Use a high quality unsalted butter, softened at room temperature for the best results. However, you can alternate with flavourless vegetable oil or margarine.
- Brown sugar– the presence of molasses adds a depth of flavour to the brownies and makes it chewier. If you don’t have brown sugar, you can substitute it for regular granulated white sugar.
- Large whole eggs
- Vanilla Extract
- Cocoa powder– Use high quality un-sweetened cocoa powder for the best flavour.
- All-purpose flour– I personally haven’t tried this recipe with any other flour, so I do recommend sticking to the usual all-purpose flour. If you happen to make it with a different alternative, please do let me know how it turned out!
- Baking powder– just a little bit to add some fluffiness to the brownie
- Salt
Ingredients for making Pistachio Kunafa Spread and the Chocolate ganache:
- Kunafa dough- Also called as Kataifi pastry or shredded phyllo. These are not the same as Vermicelli but if you can’t find Kunafa dough in your city, you can use fine vermicelli as a substitute.
- Pistachio Spread- I used a creamy, sweetened pistachio spread. You can make your own too using blanched, peeled pistachios blended into a Pistachio butter and sweetened according to your taste.
- Butter or Ghee- this is used for roasting your kunafa dough.
- Semi-sweet chocolate or Dark Chocolate- I currently love using Callebaut chocolates in my recipes.
Scroll down to the recipe card below for the ingredient quantities and full instructions.
How to store leftover Pistachio Kunafa brownies?
You can keep the slices in the refrigerator for upto 10 days, stored in an airtight container.
To freeze, I suggest letting it freeze first in a tray for a few hours, then wrap individual brownies in cling and transfer them into an airtight freezer-safe container or Ziploc bag. You can store them in the freezer for a couple months without any worries. Remove and let it thaw completely to room temperature before you dig in.
Like this recipe? Here are more dessert recipes you will love
Death by Chocolate Cookies
Oatmeal chocolate chip Pizookie
Chocolate Grill-o-nafa (Kunafa French Toast)
Chocolate Pecan Brownie Pie
Lotus Biscoff Brownie
These Chocolate Pistachio Kunafa Brownies are waiting for you!
You are sure to impress your friends and family with this recipe. I love the crunch that the kunafa gives to this brownie and I think they look pretty good too. Do comment below what you love most about these divine chocolate brownies.
