Pistachio Kunafa Brownies (inspired by the VIRAL Dubai Chocolate)
Fudge brownies layered with a crunchy and creamy pistachio kunafa layer, topped with a chocolate frosting and finished with chopped pistachios and sesame seeds. This dessert recipe is inspired by the viral dubai chocolate bar and the flavors and textures are delicious!
Equipment
- Mixing bowls
- Electric beater
- Rubber spatula
- 8x8 inch Square tin
- Baking paper
- Teaspoons
Ingredients
For the brownies -
- 150 gm butter
- 120 gm dark chocolate
- 120 gm brown sugar
- 80 gm castor sugar
- 1 tsp vanilla
- 2 eggs
- 95 gm flour
- 20 gm cocoa powder
- Pinch of salt
For the pistachio kunafa layer -
- 30 g butter
- 200 g kunafa pastry
- 100 g pistachio butter/paste
- 30 g tahini
- Pinch of salt
For the icing -
- 60 ml whipping cream
- 120 gm dark chocolate
- 15 g honey
Garnish with more pistachios and sesame seeds and flakey sea salt
Instructions
- Preheat the oven to 180℃, line an 8x8 inch tin with baking paper and set aside.
- In a small mixing bowl add the butter and chocolate, heat in the microwave until melted. This took me around 1 minute, stirring every 20 seconds. Allow it to cool and set aside for now.
- In a larger mixing bowl add the eggs, sugars and vanilla, beat until pale, creamy and doubled in volume. This will take around 3-4 minutes (you can do this with a whisk as well). Add the cooled melted chocolate mixture into the eggs and whisk together.
- Add the flour, cocoa powder, salt and using a rubber spatula fold the dry ingredients into it.
- Pour the batter into the lined tin and bake for 22-25 minutes until the top is glossy and the inside is still soft, jam like consistency with a tooth pick test.
- Allow the brownies to cool a little while we make the kunafa layer: toast the pastry in a pan with a little butter until golden and crispy. This should take 5 minutes on low to medium heat, stir it well. Transfer it to a bowl and mix with pistachio paste, tahini, salt and stir well to combine. Layer it over the brownies and spread it evenly.
- To make the icing: in a sauce pot add the cream and bring too a simmer. Take it off the heat and add the chocolate, honey and let it sit for a few minutes. Gently start stirring it together.
- Pour over the kunafa layer, garnish with more pistachios, sesame seeds, flakey sea salt and allow it to cool and set (around 2-3 hours at room temperature or in the fridge for 1 hour).
- Cut into squares and serve with milk or coffee.
Notes
- Do not over bake these brownies or else they will get dense and dry.
- Allow the brownie to set completely before cutting or else you will not get get clean edges when slicing.