Pistachio Chocolate Brownies with Kataifi Pastry and Decorative Drizzles Recipe

Introduction

These Pistachio Chocolate Brownies combine rich, fudgy chocolate with a crunchy pistachio kunafa filling for a delightful twist on a classic treat. Finished with a beautiful chocolate drizzle, they’re perfect for impressing guests or indulging yourself.

Ingredients

• 165 g (¾ cup) unsalted butter
• 75 g (½ cup + 3 tbsp) cocoa powder
• 1 tsp vanilla extract
• 3 eggs
• 330 g (1 ½ cups + 2 tbsp) caster sugar
• 110 g (¾ cup + 1 tbsp) plain (all purpose) flour
• 0.5 tsp salt
• 100 g (2 cups) kataifi pastry
• 270 g (¾ cup + 3 tbsp) pistachio cream
• 1 tbsp unsalted butter (for kataifi)
• 220 g (1 ½ cups + 3 tbsp) milk chocolate
• 20 g (2 tbsp + 1 tsp) white chocolate
• 20 g (1 tbsp) pistachio cream (for drizzling)

Instructions

1. Step 1: Line an 8”x 8” baking tin with parchment paper and preheat your oven to 180°C (350°F).
2. Step 2: Melt the 165 g butter in short bursts in the microwave, stirring between. Whisk in cocoa powder and vanilla until smooth.
3. Step 3: In a larger bowl, whisk together eggs and caster sugar until combined. Slowly add the chocolate mixture, beating continuously until even.
4. Step 4: Add flour and salt to the bowl and fold gently until all ingredients are fully mixed.
5. Step 5: Pour batter into prepared tin, level the top, and bake for 22-27 minutes. The edges should be firm while the center has a slight wobble. Let cool completely in the tin.
6. Step 6: While brownies bake and cool, melt 1 tbsp butter in a pan over medium heat. Add kataifi pastry and cook, stirring often, until crisp and golden (about 10-15 minutes). Cool slightly.
7. Step 7: Warm pistachio cream until spreadable, then fold in the crispy kataifi thoroughly to create the filling.
8. Step 8: Spread the pistachio filling evenly over the cooled brownies, smoothing to the edges.
9. Step 9: Melt milk chocolate and white chocolate in separate bowls. Warm 20 g pistachio cream until runny. Transfer white chocolate and pistachio cream to piping bags if desired.
10. Step 10: Pour milk chocolate over the pistachio layer and tilt the tin to spread evenly. Drizzle white chocolate and pistachio cream diagonally over the top, then use a toothpick to feather patterns.
11. Step 11: Allow chocolate to set fully before slicing into squares and serving.

Tips & Variations

• For extra crunch, toast the kataifi pastry slightly before mixing with the pistachio cream.
• Substitute pistachio cream with almond or hazelnut spread for a different nutty flavor.
• If you don’t have kataifi pastry, crushed pistachios or toasted shredded phyllo can work as alternatives.
• To make cutting easier, chill the brownies briefly after the chocolate has set.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to a week. Let them come to room temperature or warm briefly before serving to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of pistachio cream?

Yes, you can substitute pistachio cream with another nut butter or chocolate spread, but it will change the flavor profile.

What if I don’t have kataifi pastry?

If kataifi pastry isn’t available, shredded phyllo dough or finely crushed nuts can be used to add crunch in the filling.

Pistachio Chocolate Brownies with Kataifi Pastry and Decorative Drizzles Recipe

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★★★★★

4.4 from 122 reviews

Delight in these rich Pistachio Chocolate Brownies, featuring a fudgy chocolate base topped with a crunchy, nutty pistachio kunafa filling and beautifully decorated with a swirl of melted milk and white chocolate combined with pistachio cream. This indulgent dessert blends Middle Eastern flavors and classic brownie decadence, perfect for chocolate and pistachio lovers.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern Fusion

Ingredients

Scale 1x2x3x

Brownie Base

• 165 g (¾ cup) unsalted butter
• 75 g (½ cup + 3 tbsp) cocoa powder
• 1 tsp vanilla extract
• 3 large eggs
• 330 g (1 ½ cups + 2 tbsp) caster sugar
• 110 g (¾ cup + 1 tbsp) plain (all purpose) flour
• 0.5 tsp salt

Pistachio Kunafa Filling

• 100 g (2 cups) kataifi pastry
• 270 g (¾ cup + 3 tbsp) pistachio cream
• 1 tbsp unsalted butter

Chocolate Decoration

• 220 g (1 ½ cups + 3 tbsp) milk chocolate
• 20 g (2 tbsp + 1 tsp) white chocolate
• 20 g (1 tbsp) pistachio cream

Instructions

1. Prepare the brownie tin and oven: Line an 8”x 8” baking tin with parchment paper to prevent sticking, then preheat your oven to 180°C (350°F) so it reaches the right temperature by the time your batter is ready.
2. Melt butter and combine with cocoa and vanilla: Melt the butter carefully—microwave it in short bursts of 10-20 seconds, stirring intermittently. Whisk in the cocoa powder and vanilla until the mixture is silky smooth, ensuring even chocolate flavor.
3. Mix eggs and sugar: In a large bowl, whisk together the eggs and caster sugar until fully combined and slightly aerated, forming a smooth base for the batter.
4. Combine wet and dry ingredients: Slowly drizzle the melted chocolate mixture into the eggs and sugar while beating steadily for a uniform blend. Next, add the flour and salt, folding gently to maintain the batter’s light texture without overmixing.
5. Bake the brownies: Pour the batter into your prepared tin, spreading it evenly into corners and levelling the surface. Bake in the preheated oven for about 22-27 minutes until the edges are firm but the center still has a slight wobble—the ideal slightly underbaked texture for fudgy brownies. Cool the brownies in the tin fully before adding the topping.
6. Prepare the pistachio kunafa filling: While the brownies bake and cool, melt butter in a large pan over medium heat. Add the kataifi pastry, stirring frequently, and cook until crisp and evenly golden, about 10-15 minutes. Remove from heat and let it cool slightly.
7. Mix kataifi with pistachio cream: Warm the pistachio cream gently until spreadable. Combine it with the cooled crispy kataifi, folding thoroughly to create a uniform pistachio filling.
8. Spread filling over brownies: Evenly layer the pistachio kunafa filling over the cooled brownie base, smoothing it into the corners for a neat, consistent surface.
9. Melt chocolates and prepare decoration: Separately melt the milk and white chocolates gently. Heat the pistachio cream until runny for easier drizzling. Optionally place the white chocolate and pistachio cream in piping bags for precise decoration.
10. Decorate the brownies: Pour the melted milk chocolate evenly over the pistachio topping, tilting the tin to spread evenly. Drizzle white chocolate and pistachio cream diagonally across the milk chocolate, then use a skewer or toothpick to create a delicate feathered pattern for an elegant finish.
11. Set and serve: Allow the chocolate decoration to fully set before cutting into squares. Serve these pistachio chocolate brownies as an indulgent treat for any occasion.

Notes

• Check brownies early for doneness as oven temperatures vary—aim for edges firm and center slightly wobbly.
• Use fresh kataifi pastry for the best texture in the pistachio filling; it crisps beautifully when cooked.
• Sliding the parchment paper ensures easy removal of brownies without damaging the topping.
• Ensure chocolates and pistachio cream are melted slowly over gentle heat or in a microwave on low to prevent burning.
• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pistachio brownies, chocolate brownies, kataifi pastry, pistachio cream, fudgy brownies, Middle Eastern dessert, nutty brownies