Pistachio Kataifi Brownies
A delightful combination of fudgy brownies and crispy Kataifi pastry with a nutty pistachio twist.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Other Ingredients
- 1 cup Kataifi pastry
- 1/2 cup pistachios chopped
- 1/2 cup dark chocolate melted
Instructions
Preparation
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine melted butter and sugar. Beat until well combined. Add eggs and vanilla extract, beating until the mixture is light and fluffy.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Pour half of the brownie batter into the prepared pan. Layer Kataifi pastry evenly over the batter. Sprinkle with chopped pistachios.
- Pour the remaining brownie batter over the Kataifi and pistachios. Use a spatula to smooth out the top.
- Place in the oven and bake for 45-50 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Allow brownies to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before cutting into slices. Serve with a scoop of vanilla ice cream or a cup of coffee for an extra treat.
Storage
- Place any leftover brownies in an airtight container. Store at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze for up to a month.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Do not overbake to maintain fudginess.
Ingredient Substitutions: Use walnuts or almonds if pistachios are unavailable. Substitute semisweet chocolate for dark chocolate if preferred.
How to Serve: Serve warm with ice cream or chilled with a cup of coffee.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare batter a day in advance and refrigerate. Bring to room temperature before baking.
Ingredient Substitutions: Use walnuts or almonds if pistachios are unavailable. Substitute semisweet chocolate for dark chocolate if preferred.
How to Serve: Serve warm with ice cream or chilled with a cup of coffee.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare batter a day in advance and refrigerate. Bring to room temperature before baking.