1-Step 1: Prepare the Brownie Batter: Begin by beating 1/2 cup (120 gm) of softened unsalted butter with 1 cup (180 gm) of light brown sugar until it’s pale and fluffy. This creates a solid foundation for your pistachio kunafa brownies. Mix in 2 large eggs and 1 teaspoon of vanilla extract until everything blends smoothly.

Next, sift together 1/3 cup (40 gm) of unsweetened cocoa powder, 1/2 teaspoon (2 gm) of baking powder, 1/2 cup (60 gm) of all-purpose flour, and a pinch of salt. Fold these dry ingredients into the wet mixture carefully to avoid overmixing. For a tasty variation, check out our Peach Cobbler Dump Cake Recipe for another easy dessert idea.

2-Step 2: Bake the Brownie Base: Pour the batter into a greased baking pan and bake at 180ºC (350ºF) for 20-25 minutes. You’ll know it’s ready when a toothpick comes out mostly clean. Let it cool completely before adding the next layers, as this helps maintain the structure of your kunafa brownies.

3-Step 3: Roast the Kunafa Layer: While the brownie cools, shred 1 cup (90 gm) of kunafa dough and roast it in 1 tablespoon of butter or ghee until golden and crispy. This step brings out the crunch that’s signature to recipes for pistachio kunafa brownies with cream. Once done, combine it with 3/4 cup (200 gm) of slightly warmed creamy pistachio spread.

4-Step 4: Assemble and Finish: Spread the pistachio-kunafa mixture over the cooled brownie base. Melt 1 cup (180 gm) of semi-sweet or dark chocolate and layer it on top for that rich ganache finish. Garnish with slivered pistachios and refrigerate for 5-10 minutes to set. For brownies with creamy layers and pistachio, adjusting the quantities can tweak the texture to your liking.