Pistachio Kunafa Brownies recipe are given below:
Ingredients:
For brownies
* 1/2 cup (120 grams) softened unsalted butter
* 1 cup (180 grams) light brown sugar
* 2 large eggs
* 1 teaspoon of vanilla extract
* 1/3 cup (40 grams) cocoa powder
* 1/2 teaspoon (2 grams) baking powder
* 1/2 cup (60 grams) flour
* 1/8 teaspoon or a pinch of salt
For pistachio kunafa and chocolate layer
* 3/4 cup (200 grams) pistachio spread
* 1 cup (90 grams) kunafa pastry
* 1 tbsp butter or ghee, for frying kunafa dough
* 1 cup (180 g) semi-sweet or dark chocolate
Instructions
Bake chocolate brownies
* Preheat oven to 180ºC/350ºF Line a 7-inch square baking pan with parchment paper Using an electric beater on medium high, beat the ingredients until light in color. Add eggs and beat for another 3 minutes. Add vanilla extract.
* Sift the dry ingredients, cocoa powder, baking powder, flour and salt. Fold in the batter using a spatula.
* When all is mixed together and there are no streaks of dough, pour the batter into the prepared baking pan. Bake in the oven on the lower rack for about 20-25 minutes or until a toothpick inserted comes out clean or just a few moist crumbs.
Make pistachio kunafa spread
*Place your kunafa dough in a food processor or using scissors to roughly 1-2cm lengths. Add butter or ghee to a large frying pan and when melted add the kunafar flakes. Keep stirring until the fried is nicely golden-brown in color. Remove from heat and let cool and then transfer to a mixing bowl.
* Microwave the pistachio spread for about 30 seconds, to melt it slightly so it’s easier to mix. If your pistachio spread is already of a pourable consistency, this step may not be necessary. Pour the pistachio spread into the kunafa and stir with a large spoon or spatula. Keep aside.
Melt the chocolate, slice in layers and enjoy!
* Add your chocolate to a heat-proof bowl and microwave in 15-30 second intervals, between each interval until it is completely melted.
* Top the cooled with a pistachio-kunafa brownies spread layer of divided chocolate. Garnish with thin pistachios. You can refrigerate the chocolate for 5-10 minutes to harden and then slice and enjoy.
