Kunafa Brownies (Print Version)

# Ingredients:

→ Brownie Layer

01 - 2 sticks (1 cup) unsalted butter, melted
02 - 1 cup white sugar
03 - Half a cup of packed brown sugar
04 - 3 eggs, large size
05 - 1 tsp of vanilla
06 - 1 cup plain flour
07 - Half a cup of cocoa powder (unsweetened)
08 - Half a tsp baking powder
09 - Half a tsp table salt
10 - 1 cup chocolate chips, semi-sweet

→ Kunafa Crust

11 - 1 and 1/2 cups shredded phyllo (kataifi dough)
12 - 1/4 cup melted butter (unsalted)
13 - 1/4 cup sugar
14 - 1/2 cup chopped pistachios
15 - 1 tablespoon of orange blossom water (optional)
16 - 1 tablespoon rose water (optional)

→ Simple Syrup

17 - Half a cup sugar
18 - Half a cup of water
19 - 1 tbsp fresh lemon juice
20 - 1 tsp orange blossom water (optional)
21 - 1 tsp rose water (optional)

# Instructions:

01 - Fire up your oven to 350°F (175°C). Get a 9×9-inch baking dish prepped up with a generous layer of grease or line it with parchment paper. If you use parchment, leave some over the edges for easy lift-off when you're done!
02 - Take a big bowl and whisk together the melted butter and sugars until it thickens a little. Toss in the eggs one by one, giving it a good mix each time, then stir in the vanilla until it's glossy. In another bowl, sift flour, cocoa, salt, and baking powder together to avoid lumps. Gently mix the dry ingredients into the wet mix just till the batter comes together; avoid overdoing it! Fold in the chocolate chips and pour the batter into your ready-to-go pan, smoothing it out evenly.
03 - Pop the pan in the oven and let it bake 20-25 minutes. Test by sticking a toothpick inside; you're aiming for some slightly sticky crumbs, not wet batter. When ready, take it out but keep the oven on. Let the brownies cool for 10-15 minutes while moving on to the next step.
04 - Grab the shredded kataifi dough and gently work through it using your fingers, pulling apart any clumps. Toss the dough into a bowl with melted butter and sugar, combining lightly with your hands or a spoon. Add orange blossom and rose waters now if you're up for the extra touch. Stir in most of the pistachios but hold a little back for sprinkles. Spread this mix over the slightly cooled brownie, pressing gently to keep it in place.
05 - Slide the brownie topped with kunafa back into the oven for 15-20 minutes. The phyllo strands will turn crispy and golden with a stunning amber shade - you'll know it's done when it looks crunchy-good!
06 - Combine sugar, water, and fresh lemon juice in a small pot on medium heat. Bring to a soft simmer and heat it until it thickens slightly, about 5-7 minutes. Off the heat, stir in the rose and orange waters (if you'd like to use them). Set aside to cool a bit—use it warm but not scalding later.
07 - Let the baked brownies-kunafa rest for 10 minutes after its final bake. Pour the prepared syrup over the top, spreading it evenly, so it soaks through. Toss the rest of your pistachios on top. For the full magic, let it sit at least half an hour before slicing into squares and serving.

# Notes:

01 - Enjoy a creative combo of gooey American brownies paired with the crispy, syrupy goodness of Middle Eastern kunafa. It's deliciously unexpected!
02 - Want extra flair? The optional orange blossom and rose waters bring an authentic touch that takes this dessert up a notch.
03 - For maximum wow factor, serve these at room temp or warm them just a bit to bring out all those lovely aromas.

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