Pistachio Kunafa Topped Brownie Recipe

Deliciously fudgey chocolate and pistachio brownie base with crunchy pistachio kunafa topping inspired by the viral Dubai Kunafa chocolate bar!

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You will need;

Ingredients for brownie base;                                 Ingredients for pistachio kunafa topping;

195g plain flour                                                          150g kadayif pastry

320g caster or granulated sugar                             200g pistachio cream

70g cocoa powder                                                     tsp vegan spread or butter

180g melted vegetable spread or butter              

180g dark chocolate chips                                        Ingredients for topping;

200g melted dark chocolate                                    4-6 tsp pistachio cream

280g boiling water                                                     120g dark chocolate

100g chopped pistachio nuts                                                

You will also need; a 7”x11” baking tin, baking paper, a mixing bowl, a spoon, a whisk, a sieve, a microwavable bowl, frying pan

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Method

1.       Pre heat the oven to 160°c

2.       Line your baking tin with baking paper, this will make sure your brownie does not stick to the tin

3.       Make the brownie base.  Add the sugar, melted vegetable spread, melted dark chocolate to a bowl and lightly mix together

4.       Pour the boiling water over the mixture and mix together using a whisk until you have a chocolatey syrup mixture

5.       Sieve the flour and cocoa powder into the bowl and mix well using the whisk so there are no flour lumps

6.       Add the dark chocolate chips and chopped pistachios and mix once again

7.       Pour the mixture into the baking tin and smooth out with the back of a spoon

8.       Bake at 160°c for 20-30 minutes.  The brownie is baked when the edges are firm but there is still a slight jiggle to the middle of the tin

9.       Leave the brownie to cool in the tin on the side and make the                                       kunafa style topping

10.       Prepare your kadayif pastry by melting a tsp of vegan butter in a frying pan

11.       Add the pastry and gently mix until all the pastry strands are lightly browned and crunchy

12.       Add to a bowl and mix with the pistachio cream to make your kunafa filling

13.       Make sure that your brownie is cool to touch

14.       Once your brownie is cool, press the kunafa topping over the brownie base until it is evenly covered

15.       Pop the brownie in the fridge while you make the chocolate topping to help the kunafa mixture firm up

16.       Add the dark chocolate to a microwavable bowl and slowly heat until melted.  Be careful only to heat in small bursts, if not the chocolate will burn

17.       Pour the melted chocolate over the kunafa mixture and use the back of the spoon to smooth it out until the whole top of the brownie is covered

18.   Blob small spoonful’s of pistachio cream across the melted chocolate and use a knife or cocktail stick to create swirly patterns in the chocolate

19.   Transfer the brownie into the fridge for 1-2 hours or overnight until fully cold and set

20.   Eat and enjoy!