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Pistachio Kunafa Brownie Cups

Indulge in these rich, chewy brownie cups filled with a creamy pistachio-kunafa mixture. With a perfect balance of sweet, nutty, and crunchy textures, these bite-sized treats are a decadent twist on classic brownies!
Course Dessert
Servings 10 brownie cups
Author Jhuls @ The Not So Creative Cook

Ingredients

For the pistachio kunafa mixture:

  • 2 tbsp butter
  • 1 cup kunafa dough I used frozen
  • 190 g pistachio cream
  • ¼ cup roasted pistachio chopped

For the brownie cups:

  • 1/2 cup (125 ml) melted unsalted butter
  • 1 cup (100 g) white sugar
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp coffee granules dissolved in 1 tbsp warm water
  • 2/3 cup (100 g) unsweetened cocoa powder
  • 1/2 cup (67) g all-purpose flour
  • 1/4 tsp salt

Instructions

For the Pistachio Kunafa Mixture:

  1. After thawing the frozen kunafa dough, cut into about 1 cm in length.

  2. Melt butter in a pan. Add the kunafa dough and cook, stirring constantly, until golden brown.
  3. Remove from the pan and let it cool completely.
  4. Once cooled, combine the cooked kunafa dough with pistachio cream and chopped pistachios. Set aside.

For the Brownie Cups:

  1. Preheat the oven to 350°F (175°C). Generously spray a muffin pan with cooking spray, or line it with muffin liners.
  2. In a large bowl, combine melted butter, eggs, and sugar. Mix using a handheld mixer or a wire whisk.

  3. Add vanilla extract and the coffee mixture, then mix again.

  4. Add flour, cocoa powder, and salt. Stir until just combined, being careful not to overmix.

  5. Scrape down the sides and the bottom of the bowl.

  6. Fill each muffin cavity about 2/3 full with the brownie batter.

  7. Bake for 11-14 minutes, or until a toothpick inserted in the center of the brownie comes out clean.

  8. Cool for 5-10 minutes. Then, use the bottom of a small glass to press into the center of each brownie, creating a well. Press further with your fingers if needed.

  9. Let the brownies cool for another 10 minutes, then carefully remove them from the pan and transfer to a cooling rack.

Assembly:

  1. Once the brownie cups have cooled completely, spoon a tablespoon of the pistachio-kunafa mixture into the indent of each brownie.

  2. Optional: Top with more chopped pistachios and a slice of chocolate for extra flavor and decoration.

Recipe Notes

  • I used frozen kunafa dough, then I thawed it for 1 hour before cutting.
  • Make sure to grease the muffin pan really well. Carefully remove the brownie cups from the muffin pan by running a small silicon spatula or a knife along the edges, it may crumble if you don’t. Or to make life easier, use muffin liners.
  • The baking duration is just to guide you. Ovens are different. Remove the pan from the oven once a toothpick inserted in the middle of the brownie comes out clean.
  • The pistachio kunafa mixture is more than enough for the filling. You can enjoy the remaining mixture as a topping for ice cream, or as a filling for croissant, or add to your yogurt.