Brownie with Kunafa Filling and Chocolate Ganache

A delightful brownie dessert with a kunafa pastry filling and a rich chocolate ganache topping, decorated with mini gingerbread men.

By @noorbakesss

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 parchment paper
• 113 g unsalted butter (for browning)
• 170 g chopped chocolate
• 0 browned butter
• 180 g caster sugar
• 2 eggs
• 0 chocolate butter mixture
• 80 g plain flour
• 3 tbsp cocoa powder
• 0.5 tsp salt
• 0 brownie batter
• 2 tbsp unsalted butter (for toasting kunafa)
• 260 g kunafa pastry (finely chopped)
• 0 toasted kunafa pastry
• 320 g cookie butter
• 120 g double cream
• 100 g milk chocolate (chopped)
• 0 chocolate ganache
• 0 mini gingerbread men

Instructions

1. Preheat the oven to 170°C and line an 8x8 inch baking pan with parchment paper.
2. Brown the unsalted butter in a saucepan until golden, then set aside.
3. Melt the chopped chocolate in the microwave in short bursts until smooth, then stir in the browned butter and let cool slightly.
4. In a separate bowl, whisk the sugar and eggs until light and fluffy.
5. Add the chocolate butter mixture to the eggs and sugar, and whisk until fully combined.
6. Fold in the flour, cocoa powder, and salt.
7. Pour all of the brownie batter into the prepared pan and bake for 22 minutes. Let cool completely in the pan.
8. In a pan over medium heat, melt 2 tbsp of butter. Add the finely chopped kunafa pastry and cook, stirring often, until golden and crisp. Let cool slightly.
9. Mix the toasted kunafa pastry with the cookie butter until fully combined, then spread evenly over the cooled brownie.
10. Place the pan in the fridge for about 30 minutes to set.
11. For the ganache, place the double cream and chopped milk chocolate in a microwave-safe bowl. Heat in short bursts, stirring in between, until melted and glossy.
12. Pour the ganache over the cookie butter-kunafa layer and decorate with mini gingerbread men. Refrigerate, ideally overnight, or at least 1 hour before slicing.