Kunafa Brownies (Print Version)

# Ingredients:

→ For the Brownie Base

01 - 1 cup (2 sticks) unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup brown sugar
04 - 3 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 cup all-purpose flour
07 - ½ cup unsweetened cocoa powder
08 - ½ teaspoon baking powder
09 - ½ teaspoon salt
10 - 1 cup semi-sweet chocolate chips

→ For the Kunafa Topping

11 - 1½ cups shredded phyllo dough (kataifi)
12 - ¼ cup unsalted butter, melted
13 - ¼ cup granulated sugar
14 - ½ cup pistachios, roughly chopped
15 - 1 tablespoon rose water (optional)
16 - 1 tablespoon orange blossom water (optional)

→ For the Syrup

17 - ½ cup water
18 - ½ cup granulated sugar
19 - 1 tablespoon lemon juice
20 - 1 teaspoon rose water (optional)
21 - 1 teaspoon orange blossom water (optional)

# Instructions:

01 - Start by preheating your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by either greasing it thoroughly or lining it with parchment paper, leaving some overhang on the sides for easy removal later. The parchment method is particularly helpful for this decadent dessert!
02 - In a large mixing bowl, whisk together the melted butter with both granulated and brown sugars until well combined and slightly thickened. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until the mixture looks glossy and smooth. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to remove any lumps. Gradually fold these dry ingredients into your wet mixture, stirring just until no flour streaks remain - overmixing will make your brownies tough! Gently fold in the chocolate chips, then pour this luscious batter into your prepared pan, spreading it into an even layer.
03 - Slide your brownie batter into the preheated oven and bake for 20-25 minutes. You're looking for that perfect balance where a toothpick inserted comes out with a few moist crumbs attached, but not wet batter - this ensures fudgy brownies that aren't raw. Once done, remove from the oven but leave it on! Let the brownies cool for about 10-15 minutes while you prepare the kunafa topping.
04 - Take your shredded phyllo dough (kataifi) and gently separate and fluff it with your fingers to remove any clumps. In a mixing bowl, combine this fluffed dough with melted butter and sugar, tossing gently until every strand is coated. If you're using the rose water and orange blossom water (highly recommended for authentic Middle Eastern flavor!), drizzle them over now and mix again. Finally, fold in most of the chopped pistachios, reserving a small handful for garnish. Spread this fragrant mixture evenly over your partially cooled brownie base, pressing down just slightly to create a cohesive layer.
05 - Return your pan to the still-hot oven and bake for another 15-20 minutes until the kunafa topping transforms into a golden, crispy crown. You'll notice the phyllo strands turn a beautiful amber color and develop a delightful crunch that will contrast wonderfully with the fudgy brownie beneath.
06 - While your dessert is in its final bake, prepare the syrup that will tie everything together. In a small saucepan, combine water, sugar, and lemon juice (the lemon prevents crystallization). Bring this mixture to a gentle simmer over medium heat and let it cook for 5-7 minutes until it reduces slightly and takes on a syrupy consistency. Remove from heat and stir in the rose and orange blossom waters if using. Let the syrup cool slightly - it should be warm but not piping hot when you use it.
07 - Once your brownie-kunafa creation is out of the oven, let it cool for about 10 minutes, then drizzle the warm syrup evenly over the top, allowing it to soak into the crispy kunafa and trickle down into the brownie layer. Sprinkle your reserved pistachios over the top for a beautiful finish. For the best flavor experience, let everything rest for at least 30 minutes before cutting into squares - this gives the syrup time to fully infuse throughout the dessert.

# Notes:

01 - This fusion dessert marries the rich, fudgy texture of American brownies with the crispy, syrup-soaked sweetness of Middle Eastern kunafa for a truly unique treat.
02 - While the rose and orange blossom waters are optional, they add an authentic aromatic quality that transforms this dessert into something truly special.
03 - For the best texture contrast, serve this dessert at room temperature, or slightly warm it before serving to enhance the aroma of the spices.

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