Decadent Chocolate Pistachio Baklava Brownies
Indulge in the ultimate fusion dessert with these Decadent Chocolate Pistachio Baklava Brownies. This exquisite recipe blends rich brownie layers with flaky phyllo dough and nutty fillings, topped off with a luscious honey glaze. Perfect for gatherings and festive occasions, this treat combines the best of both worlds—decadent brownies and elegant baklava. Your guests will be amazed by this delightful twist, which will surely become a favored staple in your dessert repertoire.
N/A
Servings
75
Calories
12
Ingredients
Ingredients
unsalted butter
3/4 cup (melted)
unsweetened chocolate squares
4 ounces (chopped)
granulated sugar
1 1/2 cups (none)
large eggs
4 (beaten)
vanilla extract
1 teaspoon (none)
all-purpose flour
1 cup (sifted)
salt
1/2 teaspoon (none)
ground cinnamon
2 teaspoons (none)
chopped walnuts
1 cup (none)
chopped pistachios
3/4 cup (divided)
phyllo dough
1 (16 ounce) package (thawed)
honey
1/3 cup (none)
Instructions
1
Prepare the brownie batter: Melt the unsalted butter and unsweetened chocolate in a double boiler over low heat, stirring consistently until fully melted. Remove from heat and allow to cool slightly.
2
Stir in the granulated sugar and mix until combined. Incorporate the eggs one at a time, followed by the vanilla extract. Mix until smooth and uniform.
3
Sift together the all-purpose flour, salt, and ground cinnamon, then gently fold the dry ingredients into the wet mixture. Add the chopped walnuts and half of the chopped pistachios (1/4 cup), folding them into the batter. Set aside.
4
For assembly: Unroll the thawed phyllo dough on a clean work surface and position a 9-inch springform cake pan in the center. Use a sharp knife to cut out circle-shaped pieces of phyllo around the pan, ensuring to keep the dough covered with a damp cloth to prevent drying out.
5
Brush the base and sides of the springform pan with melted butter. Layer the first circle of phyllo at the bottom, brushing it with melted butter. Repeat until you have seven layers of phyllo, each generously brushed with butter.
6
Spread half of the brownie batter evenly on top of the phyllo layers.
7
Add another seven layers of phyllo on top of the brownie batter, brushing each layer with melted butter before positioning the next piece.
8
Spread the remaining brownie batter over this phyllo layer, then top with the final layers of phyllo, again brushing each with melted butter. This should yield a thick tower of phyllo.
9
Chill the assembled baklava brownies in the refrigerator for at least 2 hours to firm up the brownie batter, making it easier to cut.
10
Once chilled, preheat your oven to 350°F (175°C).
11
Using a sharp knife, carefully cut the surface of the cheesecake into a chevron star pattern, slicing through all the phyllo layers without cutting all the way through the base.
12
Bake in the preheated oven for 50-60 minutes, until a skewer inserted into the center comes out with some moist crumbs but not completely gooey.
13
Once baked, remove from the oven and immediately pour the honey over the top, ensuring it seeps into the layers. Finish with the remaining chopped pistachios sprinkled on top.
14
Allow to cool completely for 2-3 hours before removing from the springform pan and slicing into 24 even pieces. Enjoy the delightful crunch and rich flavors!
Nutrition Information
4.2g
Fat
8.3g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Pistachio Baklava Brownie?
It is a fusion dessert that combines rich brownie layers with the flaky phyllo dough and nutty filling characteristic of traditional baklava, finished with a honey glaze.
How many pieces does this recipe yield?
This recipe yields 24 even pieces.
What are the primary nuts used in this baklava brownie?
The recipe uses 1 cup of chopped walnuts and 3/4 cup of chopped pistachios.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the brownies need to bake?
The brownies should bake for 50 to 60 minutes.
How many layers of phyllo dough are used in the base?
The base consists of seven layers of phyllo dough, each brushed with melted butter.
Do I need to chill the assembled dessert before baking?
Yes, you should chill the assembled baklava brownies in the refrigerator for at least 2 hours to firm up the batter for easier cutting.
What type of chocolate is recommended for the brownie batter?
The recipe calls for 4 ounces of unsweetened chocolate squares.
When should the honey be added?
Honey should be poured over the top immediately after removing the brownies from the oven while they are still hot.
How long should the brownies cool before serving?
Allow the dessert to cool completely for 2 to 3 hours before removing it from the pan and slicing.
What kind of pan is best for this recipe?
A 9-inch springform cake pan is recommended.
How many calories are in one serving?
There are approximately 75 calories per serving.
How much fat is in one serving?
Each serving contains approximately 4.2g of fat.
How many eggs are required for the brownie batter?
The recipe requires 4 large eggs, which should be beaten.
How do I prevent the phyllo dough from drying out during assembly?
Keep the phyllo dough covered with a damp cloth while you are working to prevent it from becoming brittle.
What pattern is recommended for cutting the top layer?
Use a sharp knife to cut a chevron star pattern into the phyllo layers before baking.
What is the total carbohydrate content per piece?
Each piece contains approximately 8.3g of carbohydrates.
How much honey is used in the glaze?
The recipe uses 1/3 cup of honey.
Should the flour be prepared in a specific way?
Yes, the 1 cup of all-purpose flour should be sifted before being folded into the wet ingredients.
How much cinnamon is included in the recipe?
The recipe calls for 2 teaspoons of ground cinnamon.
Are the pistachios added all at once?
No, they are divided: 1/4 cup is folded into the brownie batter, and the remainder is sprinkled on top after baking.
How do I check if the brownies are done baking?
Insert a skewer into the center; it should come out with some moist crumbs but should not be completely gooey.
How much butter is used in total?
The brownie batter uses 3/4 cup of unsalted butter, and additional melted butter is needed for brushing the phyllo layers.
What is the protein content per serving?
Each serving provides 1g of protein.
How many total phyllo layers are used?
The recipe uses three sections of seven layers each (bottom, middle, and top), totaling 21 layers.
Can I use granulated sugar?
Yes, the recipe requires 1 1/2 cups of granulated sugar.
What size package of phyllo dough is needed?
A standard 1 (16 ounce) package of thawed phyllo dough is required.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
Does this recipe contain salt?
Yes, 1/2 teaspoon of salt is sifted with the dry ingredients.
Is it difficult to cut the brownies after assembly?
Chilling the brownies for 2 hours before baking makes the batter firm enough to cut the top phyllo layers easily.