Name: Dubai Pistachio Kunafa Brownies
Prep time: 15 min
Cook time: PT-489242H59M37S
Total time: PT-489242H59M37S
Cuisine: Middle Eastern
Ingredients: 8 oz kunafa pastry (shredded phyllo); 1/2 cup unsalted butter, melted; 1 batch fudgy brownie batter (homemade or from a box mix); 1/2 cup chopped unsalted pistachios; 2–3 tbsp sweetened condensed milk or sugar syrup (optional, for drizzling); Cocoa powder or chocolate shavings (optional, for garnish)

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These Dubai pistachio kunafa brownies are a decadent East-meets-West dessert that combines the fudgy richness of brownies with the crunchy, buttery texture of kunafa and the nutty elegance of pistachios. Every bite offers layers of chocolate indulgence, Middle Eastern flair, and irresistible crunch.

Why You’ll Love This Recipe

I love how this recipe takes something familiar—rich, dense brownies—and dresses it up with exotic textures and flavors. The kunafa adds a golden, crispy layer that contrasts perfectly with the soft brownie base, while the pistachios bring a vibrant color and earthy sweetness. It’s the kind of treat that looks gourmet, tastes luxurious, and makes any dessert table feel special. Dubai Pistachio Kunafa Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Kunafa pastry (shredded phyllo)
Unsalted butter, melted
Fudgy brownie batter (homemade or box mix)
Chopped pistachios (unsalted)
Sweetened condensed milk or sugar syrup (optional, for drizzling)
Cocoa powder or chocolate shavings (optional, for garnish)

Directions

I preheat the oven to 350°F (175°C) and grease or line a baking dish with parchment paper.
I toss the kunafa pastry with melted butter until evenly coated and golden in color.
I press half of the buttery kunafa into the bottom of the baking dish to form a crunchy base.
I pour the brownie batter over the kunafa, spreading it evenly.
I sprinkle the top with the remaining kunafa and press gently so it adheres.
I bake for 30–35 minutes, or until the brownie center is set but still fudgy.
Once out of the oven, I scatter chopped pistachios over the top and drizzle with sweetened condensed milk or sugar syrup for extra richness.
I let it cool before slicing into squares or rectangles.

Servings and timing

This recipe serves 12–16 pieces, depending on how large I cut them. Prep time is about 15 minutes, and bake time is around 35 minutes.

Variations

I sometimes add a layer of Nutella or chocolate spread between the kunafa and brownie layers for extra indulgence.
For a more aromatic touch, I mix a little cardamom or rosewater into the kunafa layer.
I’ve also topped them with white chocolate drizzle for contrast.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They can also be frozen for up to 2 months. To re-crisp the kunafa layer, I warm them in a low oven (300°F / 150°C) for a few minutes before serving.

FAQs

What is kunafa pastry?

Kunafa pastry is a type of shredded phyllo dough used in Middle Eastern desserts. It bakes into a crispy, golden crust that adds amazing texture.

Can I use a boxed brownie mix?

Yes, I often use a good-quality boxed mix when I want to save time. The magic here is in the layering with kunafa and pistachios.

Do I need to sweeten the kunafa?

If I’m drizzling syrup or condensed milk over the baked brownies, I don’t add extra sugar to the kunafa. Otherwise, I sometimes mix a tablespoon of sugar into the melted butter for a sweeter crust.

Can I make these ahead?

Definitely. They keep well and actually taste even better the next day when the flavors meld.

Can I use other nuts instead of pistachios?

Yes, but pistachios give that signature Dubai look and flavor. Almonds or cashews work as alternatives.

Conclusion

Dubai pistachio kunafa brownies are a true fusion dessert—rich, crunchy, nutty, and unforgettable. They bring together the best of chocolatey indulgence and Middle Eastern pastry tradition, making them perfect for celebrations, gifting, or simply treating myself to something extraordinary.