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Brownie Baklava

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“Take your brownies to a whole new playing field.”
READY IN:
4hrs 30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. For the brownie batter:
  3. Melt the butter and chocolate squares in a double boiler, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Sift in the flour and cinnamon and mix. Fold in 1 cup chopped walnuts and 1/2 chopped pistachios. Set brownie batter aside.
  4. Assembly:
  5. Roll phyllo dough out onto a work surface. Place a 9-inch spring-form in the center of the phyllo and cut around the edges with a sharp knife so that the phyllo sheets are shaped to fit the dish. Cover the phyllo with a damp cloth while you are assembling the baklava.
  6. Melt 1 cup butter in a microwave safe bowl or in a pan on the stove. Spread the bottom and sides of the spring-form baking dish with some of the melted butter. Place a sheet of phyllo in the bottom of the baking dish and brush generously with the melted butter. Repeat with 6 more sheets of phyllo dough, brushing each sheet with melted butter.
  7. Spread half of the brownie batter evenly over the 7 sheets of phyllo that are in the bottom of the baking dish. Layer 6 more sheets of phyllo dough, brushing each sheet generously with melted butter, on top of the brownie layer. Spread the remaining brownie batter over the middle layers of phyllo dough.
  8. Top the second layer of brownie batter with the remaining phyllo sheets, brushing each sheet with melted butter. Using a sharp knife, cut the unbaked baklava into the chevron star (showcased in the video). Brush with remaining butter.
  9. Bake for 30-35 minutes or until baklava is golden and starting to crisp on top. Remove from the oven and drizzle with 1 cup honey. Let baklava set for 3 hours then drizzle with remaining 1/2 cup honey and 1/2 cup chopped pistachios before cutting and serving.

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