Name: Pistachio Kunafa Brownies – Dessert Recipes Reimagined
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 box brownie mix (or your favorite homemade recipe); 1/2 cup unsalted butter, melted; 1 cup shredded kunafa dough (kataifi), thawed; 1/3 cup chopped pistachios; 2 tbsp sugar; 1/4 tsp sea salt; 2 tbsp butter for kunafa topping

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Ever have one of those days where your sweet tooth craves something traditional, but your taste buds scream for something bold? That’s how these Pistachio Kunafa Brownies were born. I was elbow-deep in shredded phyllo one afternoon when it hit me—what if kunafa and brownies had a baby? Spoiler alert: it worked. And it worked *well*. You’ve got a base of rich, chewy brownie goodness—think Mexican Brownies, but less heat, more nutty depth. Then there’s the crunchy top layer of golden kunafa, buttery and crisp, with toasted pistachios folded in. It’s the kind of combo that makes you do a double take with every bite. If you’ve been on the hunt for dessert recipes that break the mold—gluten free brownie recipe experiments, peanut butter brownie recipes gone rogue, or even mint brownies recipe fails—this one redeems them all. Hey, even my cousin who swears by pistachio crusted halibut had seconds.

1) Key Takeaways
2) Easy Pistachio Kunafa Brownies Recipe
3) Ingredients for Pistachio Kunafa Brownies
4) How to Make Pistachio Kunafa Brownies
5) Tips for Making Pistachio Kunafa Brownies
6) Making Pistachio Kunafa Brownies Ahead of Time
7) Storing Leftover Pistachio Kunafa Brownies
8) Try these Dessert Recipes next!
9) Pistachio Kunafa Brownies Recipe
10) Nutrition

1) Key Takeaways

This dessert bridges East and West with a fusion of classic brownies and crunchy kunafa topping.
Perfect for parties, potlucks, or anyone craving a unique dessert recipe with texture and flavor.
You can prepare parts ahead and it stores well, making it ideal for meal preppers and bakers alike.

2) Easy Pistachio Kunafa Brownies Recipe

If your sweet cravings ever feel torn between a rich brownie and something more flaky, this one’s for you. These Pistachio Kunafa Brownies mash up two dessert worlds. You get the deep chocolate punch from the brownie layer, then a golden, crisp kunafa topping that hits you with buttery crunch in every bite.

When I first made these, I had leftover kunafa dough in the freezer and a half-eaten tray of peanut butter brownie recipes sitting in the fridge. It was a late night, and things got experimental. What came out of the oven was this absurdly good combination of flavor and texture. That’s when I knew it had to be shared.

This easy dessert recipe is a crowd-pleaser and lets you explore Middle Eastern flavors without getting too complicated. Plus, it plays well with other ideas like gluten free brownie recipe swaps or mint brownies recipe experiments. Even fans of crispy duck recipes have called it unforgettable.

3) Ingredients for Pistachio Kunafa Brownies

1 box brownie mix (or your favorite homemade recipe)
This is the base. Pick one you trust. If you have a favorite Mexican brownies version, that works too.

1/2 cup unsalted butter, melted
This gets mixed with the kunafa for a rich, toasted crunch on top.

1 cup shredded kunafa dough (kataifi), thawed
You’ll find this in the freezer section at international or Middle Eastern grocery stores. Once thawed, it’s easy to pull apart.

1/3 cup chopped pistachios
These add color, crunch, and nutty depth. Use salted ones if you like contrast.

2 tbsp sugar
Helps the kunafa brown evenly while balancing out the bitterness of dark chocolate brownies.

1/4 tsp sea salt
A pinch wakes up the kunafa mix and gives the whole dessert more personality.

2 tbsp butter for kunafa topping
This coats the kunafa strands and helps them crisp up during baking.

4) How to Make Pistachio Kunafa Brownies

Step 1. Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper. You’ll thank yourself later when cleanup takes two seconds.

Step 2. Prepare your brownie batter according to the box or your homemade version. Pour it into the lined pan and spread it evenly.

Step 3. In a separate bowl, toss together the kunafa strands, 2 tbsp melted butter, sugar, and salt. Work it with your hands so everything gets coated.

Step 4. Sprinkle the kunafa mixture over the brownie batter and gently press it down so it sticks a bit. Don’t pack it too tightly.

Step 5. Scatter the chopped pistachios over the kunafa topping. Let them fall where they want. That uneven look? It’s part of the charm.

Step 6. Bake for 35 minutes. Check with a toothpick—if it comes out with just a few crumbs, you’re good.

Step 7. Let it cool in the pan. Slice once fully set. The contrast between soft and crunchy? Unreal.

5) Tips for Making Pistachio Kunafa Brownies

Brownie mix can vary. Some are fudgy, others cakey. Both work, but go with what makes you happy. This is a no-pressure dessert.

Use a sharp knife for cutting. The kunafa gets crunchy, and a clean cut helps keep the layers neat and the topping from crumbling too much.

Test with a toothpick near the center. If you wait for a clean toothpick, you might overbake. A few crumbs mean you’ve nailed that chewy texture. Don’t forget that “Dessert Recipes” don’t have to follow rules—they just have to taste good.

6) Making Pistachio Kunafa Brownies Ahead of Time

I’ve made these a day before a party more than once. They hold up great and the flavors mellow overnight in the best way. If anything, the kunafa gets crunchier with a little resting time.

Once cooled, keep them covered at room temperature or in the fridge. Either way works. Just be sure the container’s sealed well to hold in moisture and keep air out.

Planning a dessert recipes rotation for a family get-together? These freeze surprisingly well too. Wrap individual squares and they’re ready to go whenever the craving hits.

7) Storing Leftover Pistachio Kunafa Brownies

Store in an airtight container. If you like them chewier, keep them on the counter for up to three days. Want more bite and firmer texture? Refrigerate for five to six days.

You can microwave them for 10 seconds if you want them gooey again. Or eat them cold if that’s your thing. We all have our dessert quirks.

And yes, you can freeze these. Just separate layers with parchment and freeze for up to a month. Brownies always make a comeback when least expected.

8) Try these Dessert Recipes next!

9) Pistachio Kunafa Brownies Recipe