Crispy Dubai Chocolate Kunafa Brownie with Pistachio Bliss
A unique dessert combining the crispy texture of kunafa pastry with a fudgy chocolate brownie center, topped with pistachios and soaked in a fragrant rose water syrup. Perfect for a quick, crowd-pleasing treat with Middle Eastern flair.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: Middle Eastern
Ingredients
- 300 grams (10.5 oz) kunafa pastry (kataifi), shredded
- 150 grams (5.3 oz) unsalted butter, melted
- 200 grams (7 oz) dark chocolate (60-70% cocoa), chopped or chips
- 120 grams (1 cup) all-purpose flour, sifted
- 150 grams (3/4 cup) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 100 grams (3.5 oz) pistachios, roughly chopped
- Syrup:
- 150 ml (2/3 cup) water
- 150 grams (3/4 cup) sugar
- 1 tablespoon lemon juice
- 1 teaspoon rose water (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan with melted butter or line it with parchment paper.
- Prepare the syrup: In a small saucepan, combine water, sugar, and lemon juice. Bring to a boil, stirring until sugar dissolves. Lower heat and simmer for 8-10 minutes until slightly thickened. Remove from heat, stir in rose water, and set aside to cool completely.
- If frozen, thaw the kunafa pastry according to package instructions. Gently separate strands with fingers or scissors. Toss with 100 grams melted butter to coat evenly.
- In a large bowl, whisk eggs and sugar until light and fluffy (3-4 minutes). Stir in vanilla extract.
- Melt dark chocolate with 150 grams butter over a double boiler or microwave in short bursts. Let cool slightly, then fold into the egg mixture.
- Gently fold in sifted flour until just combined, avoiding overmixing.
- Spread half of the buttered kunafa strands evenly on the bottom of the prepared pan, pressing lightly to form a base.
- Pour the brownie batter over the kunafa layer and smooth out.
- Sprinkle the remaining kunafa strands on top of the batter, then scatter chopped pistachios evenly.
- Bake for 30-35 minutes until the top is golden and crispy and a toothpick inserted in the center comes out with moist crumbs.
- Immediately pour the cooled syrup evenly over the hot brownie. Let it soak in slowly.
- Allow the brownie to cool completely for at least 1 hour before slicing to let the syrup settle and the dessert firm up.
Notes
Keep kunafa well-coated with melted butter for crispiness. Do not overbake to maintain fudgy texture. Make syrup ahead and cool before pouring to avoid sogginess. Use quality dark chocolate for best flavor. For crispier kunafa, broil 3-5 minutes watching closely. Use a sharp knife dipped in hot water for clean slicing. Rose water in syrup is optional but adds authentic flavor. Store leftovers in airtight container at room temperature up to 2 days or refrigerate up to a week.
Nutrition
- Serving Size: 1 slice (1/9th of th
- Calories: 320
- Fat: 20
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
Keywords: kunafa, brownie, chocolate dessert, pistachio, Middle Eastern dessert, crispy kunafa, rose water syrup, fudgy brownie