Pistachio Kunafa Chocolate Brownie Recipe

For Chocolate Brownie: 

SwissBake® Schoko Brownie Mix – 1000g 
Water – 300g 
Vegetable Oil – 240g 


For Pistachio Kunafa Layer: 

Shredded Kunafa Dough – 400g 
Molten Butter, unsalted – 200g 
Pistachio Paste – 100g 


For Milk Chocolate Ganache: 

Milk Chocolate – 200g 
Heavy Cream – 100g 
Pistachios – 50g 

•  
• Preheat the oven to 160°C-180°C (320°F-356°F). 
• In a mixing bowl, combine SwissBake Schoko Brownie Mix and water. Using a paddle attachment on a planetary mixer, mix at slow speed for 1 minute. 
• Scrape down the batter, add the vegetable oil, and mix again at slow speed for 1 minute. 
• Scrape once more and mix at medium speed for 3-4 minutes until a smooth, cohesive brownie batter forms. 
• Optional: Fold in nuts or chocolate chips as desired, mixing on slow speed for 1 minute. 
• Pour the batter into a greased or parchment-lined rectangular baking tray,  
• Bake for 30-35 minutes or until a skewer inserted into the brownie comes out with moist crumbs. Allow the brownie to cool completely. 
• In a bowl, combine shredded kunafa dough with melted butter and pistachio paste. Mix thoroughly to coat the kunafa evenly. 
• Spread the pistachio kunafa mixture evenly over the cooled brownie layer, pressing gently to ensure it adheres. 
• Bake in the preheated oven at 180°C for 10-12 minutes until the kunafa is golden and crisp. 
• Spread the milk chocolate ganache evenly over the cooled pistachio kunafa layer. 
• Sprinkle chopped pistachios generously over the ganache for garnish. 
• Refrigerate the assembled kunafa brownie for 1 hour to set the layers.