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- 1 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup shredded kunafa pastry - 1/2 cup shelled pistachios, roughly chopped - 1/2 cup sweetened condensed milk (optional, for drizzle) You can swap unsalted butter with coconut oil for a dairy-free option. If you want less sugar, try using a sugar substitute like erythritol. For a gluten-free version, use almond flour instead of regular flour. You can also use chocolate hazelnut spread instead of sweetened condensed milk if you prefer. Always use fresh ingredients. Fresh eggs and butter improve texture and flavor. For the kunafa, buy it from a trusted source. The better the kunafa, the better your brownies will taste. Choose high-quality cocoa powder for rich flavor. When using pistachios, pick shelled nuts that are bright green and fragrant for the best results. If possible, buy them whole and chop them yourself for better freshness. - Preheat the Oven Start by preheating your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper. This makes it easy to lift out the brownies later. - Prepare the Kunafa If you use store-bought kunafa, take kitchen scissors to shred it further. Place the shredded kunafa in a bowl. Add 2 tablespoons of melted butter and mix well. The butter helps the kunafa crisp up nicely. - Mixing Wet Ingredients In a large bowl, combine the melted butter and granulated sugar. Whisk them together until smooth. Add in the eggs one at a time. Mix well after each egg. Stir in the vanilla extract for flavor. - Combining Dry Ingredients In another bowl, sift the flour, cocoa powder, baking powder, and salt. Gradually add this dry mix to the wet ingredients. Fold gently until everything is just combined. Don’t over-mix, or the brownies will be tough. - Layering Kunafa and Batter Pour half of the brownie batter into your prepared pan. Spread it evenly. Sprinkle half of the kunafa over the batter. Then, add half of the chopped pistachios. Pour the rest of the brownie batter on top. Finish with the remaining kunafa and pistachios. - Baking Time and Temperature Bake in your preheated oven for 25-30 minutes. Check if a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay. Let the brownies cool in the pan for 15 minutes before lifting them out. Optionally, drizzle sweetened condensed milk on top before serving. For the full recipe, refer to the provided instructions. When making Pistachio Kunafa Brownies, avoid overmixing the batter. This can lead to dense brownies. Always mix until just combined. Another mistake is not preparing the kunafa well. Ensure it is evenly coated with butter for a crispy texture. Also, don't skip the parchment paper. It helps in easy removal and prevents sticking. To get the perfect texture, pay attention to your baking time. Check the brownies at the 25-minute mark. They should be set but still slightly soft in the center. If they look too wet, give them a few more minutes. The kunafa layers should remain crispy, so avoid overbaking. Let them cool completely for the best texture. Serve these brownies warm for a delightful experience. You can drizzle sweetened condensed milk on top for extra sweetness. Pair them with a scoop of vanilla ice cream for a great contrast. Garnish with extra pistachios for a nice pop of color. You can also serve them with a cup of tea or coffee for a perfect afternoon treat. Try the full recipe for these delicious brownies. {{image_2}} You can switch up the nuts in this recipe. Use almonds, walnuts, or cashews. Each nut adds a new flavor and crunch. Just chop them up like the pistachios. You can mix different nuts together for a fun twist. This keeps each bite interesting and unique. Want to change the taste? Add chocolate chunks to the batter. They melt and create gooey pockets of chocolate. You can also add spices. Cinnamon or cardamom enhances the flavor. Just a pinch can make a big difference. Play around with flavors to find what you like best. If you need a gluten-free version, swap the flour. Use almond flour or a gluten-free blend. These options work well and keep the brownies moist. Just check the package for the right amount. This way, everyone can enjoy these tasty brownies! For the full recipe, check out the detailed steps and measurements. To keep your pistachio kunafa brownies fresh, store them in an airtight container. You can use a glass or plastic container with a tight lid. Line the container with parchment paper for extra protection. Avoid stacking the brownies on top of each other to prevent them from sticking. These brownies stay fresh for about 3 to 5 days at room temperature. If you want to keep them longer, you can refrigerate them. In the fridge, they can last up to a week. For even longer storage, freeze them. They can last up to 3 months in the freezer. Just remember to wrap them well in plastic wrap before freezing. For the best taste, reheat your brownies before serving. You can use the microwave or the oven. If using the microwave, heat each brownie for about 10 to 15 seconds. If using the oven, preheat it to 350°F (175°C) and warm them for about 5 to 10 minutes. This makes them warm and gooey again. Enjoy them fresh for the best experience! Check out the Full Recipe for more details. Kunafa is a popular Middle Eastern dessert. It consists of thin, noodle-like pastry. These strands are layered and baked until crispy. Often, kunafa is soaked in sweet syrup. It can be filled with cheese or nuts too. In our Pistachio Kunafa Brownies, we use kunafa pastry for added texture and flavor. The crispy layers provide a unique twist to classic brownies. You will love how it complements the rich chocolate. Yes, you can make these brownies ahead of time. Prepare them, bake, and let them cool. Once cooled, cut them into squares. Store them in an airtight container. They will stay fresh for up to three days at room temperature. For longer storage, keep them in the fridge. Just make sure to warm them up before serving. This can bring back their delightful texture and taste. No, Pistachio Kunafa Brownies are not nut-free. They contain pistachios, which are nuts. If you need a nut-free option, you can replace the pistachios. Use seeds like sunflower or pumpkin seeds instead. This will keep the crunch while making it safe for those with nut allergies. Just chop the seeds before adding them to the brownies for the right texture. We explored how to make delicious Pistachio Kunafa Brownies together. We covered the best ingredients, tips for quality, and step-by-step instructions for baking. I shared common mistakes to avoid and different ways to enjoy these treats. Remember to store them right for freshness. With a few tweaks, you can create your unique version. Now, go ahead and try making these brownies. Enjoy the tasty rewards of your hard work!

- Pistachio Kunafa Brownies

Indulge in a delightful twist with these Pistachio Kunafa Brownies! This irresistible dessert combines rich brownie flavors with the unique texture of kunafa and crunchy pistachios. Perfect for any occasion or just to satisfy a sweet craving, these brownies are sure to impress. Follow this simple recipe to create a flavorful dessert masterpiece. Click through to explore the full recipe and treat yourself today!
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Ingredients
  

1 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup shredded kunafa pastry

1/2 cup shelled pistachios, roughly chopped

1/2 cup sweetened condensed milk (optional, for drizzle)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch baking pan with parchment paper.

    Prepare the Kunafa: If using store-bought kunafa, shred it further with kitchen scissors and place it in a bowl. Add 2 tablespoons of melted butter and mix until evenly coated. Set aside.

      Make the Brownie Batter: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well blended. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

        Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

          Layer the Kunafa: Pour half of the brownie batter into the prepared pan, spreading it out evenly. Sprinkle half of the shredded kunafa over the batter and half of the chopped pistachios. Pour the remaining brownie batter on top, then layer with the remaining kunafa and pistachios.

            Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

              Cool and Drizzle: Allow the brownies to cool in the pan for about 15 minutes, then lift the brownies out using the parchment paper. Once completely cool, drizzle sweetened condensed milk on top if desired.

                Slice and Serve: Cut into squares and serve the brownies warm or at room temperature.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 16 squares