Baklava Brownies
Fudgy white chocolate brownies with chopped pistachios and walnuts, topped with crunchy layers of filo pastry.
Equipment
- 9x9" square pan or 7x9" rectangle pan
- Hand whisk
- Silicone spatula
- Pastry brush optional
Ingredients
- 113 grams white chocolate
- 175 grams unsalted butter
- 200 grams granulated white sugar
- 125 grams brown sugar preferred, but can sub for more white sugar
- 3 eggs
- 1 tsp vanilla extract
- 180 grams all-purpose flour
- 1/2 tsp salt
- 45 grams chopped pistachios
- 45 grams chopped walnuts
- 3 sheets store-bought filo pastry
- 50 grams butter melted (for layering filo pastry)
- 10 grams granulated white sugar for sprinkling on top
Instructions
- Preheat the oven to 180 degrees Celsius.
- Line the brownie pan with baking paper to avoid the brownie from sticking to the pan. Leave an overhang of baking paper on either side – this makes it easy to lift the brownies from the pan.
- Melt the chocolate and butter over a double boiler* until both ingredients are fully melted and combined.113 grams white chocolate, 175 grams unsalted butter
- Add the granulated sugar and brown sugar to the chocolate mix and stir it with a whisk until combined while it’s still hot.* The sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point.200 grams granulated white sugar, 125 grams brown sugar
- Once the sugar is combined, add the eggs and vanilla extract, and whisk it again until the eggs are well incorporated into the chocolate batter, about 3-5 minutes.3 eggs, 1 tsp vanilla extract
- Add the all-purpose flour, salt, chopped pistachios and walnuts and fold them into the chocolate batter using a spatula or a wooden spoon. There should be no streaks of flour left in the batter by the time you’re done mixing it.180 grams all-purpose flour, 1/2 tsp salt, 45 grams chopped pistachios, 45 grams chopped walnuts
- Transfer the brownie batter to the prepared pan. Let it set at room temperature for 5-10 minutes; this will make the process of adding filo sheets easier.
- Cut the filo pastry into strips and place one layer on top of the brownie batter. Brush it with melted butter then place another layer of filo pastry on top. Repeat for another layer, making sure the top is brushed with melted butter.3 sheets store-bought filo pastry, 50 grams butter
- Sprinkle the sugar on top evenly, then bake the brownie for 30-45 minutes, until the brownie is cooked through. For the last 5 minutes of baking, switch on only the top burner of the oven and bake until the filo pastry and sugar are caramelized, golden, and crispy. Keep an eye as it can burn very easily.10 grams granulated white sugar
- Let the brownies cool for at least 1 hour before slicing.
Notes
Storage:
These brownies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving
Tips & tricks:
- Melting chocolate: If you’re melting the chocolate in the microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler basically means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water, the steam from the boiling water in the pan below is what melts the chocolate.
- Adding the sugar into the chocolate batter: It’s important for the chocolate mix to be hot when you add in the sugar, this helps the sugar dissolve in the batter and gives us that crackly top we love.
- Baking the brownies: Remember, we want the brownie to not be cake-y and still have a little goey-ness, so when you test it with a toothpick, the toothpick should have some crumbs and should not come out totally clean.