Brownie Baklava Recipes

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BROWNIE BAKLAVA



Brownie Baklava image

Make and share this Brownie Baklava recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 4h

Yield 24 serving(s)

Number Of Ingredients 13

3/4 cup unsalted butter
4 ounces unsweetened chocolate squares
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts
3/4 cup chopped pistachios, divided
1 (16 ounce) package phyllo dough, thawed
2/3 cup unsalted butter, melted
1/3 cup honey

Steps:

  • For the brownie batter:.
  • 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.
  • For the brownie batter:.
  • In a large bowl set over a pan of simmering water, melt the butter and chocolate together over a low heat, stirring constantly until melted.
  • Take off the heat and stir in the sugar, eggs and vanilla until smooth. Fold in the flour, salt, cinnamon, walnuts and 1/2 a cup of the pistachios.
  • For assembly:.
  • Unroll the phyllo dough out on a work surface. Place a 9-inch spring form cake pan on the center of the pastry. Use a sharp knife to cut all the way around the cake tin to make circle-shaped pieces of dough. Keep the phyllo covered with a damp cloth while you are assembling the baklava.
  • Brush the base and sides of the springform pan with melted butter. Place one circle of phyllo dough at the bottom of the cake pan. Brush with melted butter. Repeat this so you have a total of 7 layers of phyllo in the cake pan, each layer having been brushed with butter.
  • Spread half of the brownie batter evenly over the phyllo dough in the cake pan.
  • Layer 7 more sheets of phyllo dough over the brownie batter, brushing each with a layer of butter before laying on the next.
  • Spread the remaining brownie batter over the phyllo.
  • Top this with the remaining phyllo sheets, brushing each layer with melted butter before laying on the next. This will be quite a thick section of phyllo layers!
  • Chill the whole thing for 2 hours, so the brownie batter has firmed up which will make it easier to cut.
  • Once it has been chilled, preheat the oven to 350 degrees F.
  • Using a sharp knife, cut the unbaked baklava into the chevron star pattern (as shown in the video) going all the way through the top layers of phyllo.
  • Bake for 50-60 minutes, until a skewer inserted into the center of the brownie, comes out with some moist crumbs and a bit of batter clinging to it (it shouldn't be completely gooey in the middle, but it also shouldn't be completely cooked through or the brownie will be dry).
  • Remove from the oven and pour the honey over the top of the brownie. Top with the remaining chopped pistachios.
  • Let cool completely, for 2-3 hours, before removing from the spring form pan and cutting into pieces.

Nutrition Facts : Calories 324.4, Fat 20.2, SaturatedFat 9.5, Cholesterol 59.8, Sodium 154.9, Carbohydrate 33.7, Fiber 2.1, Sugar 16.9, Protein 5.2

CHOCOLATE BROWNIE BAKLAVA



Chocolate Brownie Baklava image

This is a recipe from the Top of the Riverfront in St. Louis. The recipe was featured on Rachel Ray's Tasty Travels. Plan ahead, as brownies need to cool several hours or overnight (cook time accounts for this).

Provided by Lorianne1

Categories     Dessert

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup unsalted butter, at room temp
2 cups sugar
4 ounces bittersweet chocolate, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1/4 cup praline liqueur
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon fine sea salt
5 sheets phyllo dough
1/2 cup clarified butter
4 scoops vanilla ice cream
1 cup caramel sauce
1 cup chocolate syrup
1 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 9 x 13 pan.
  • Place softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light.
  • Add sugar and whisk till light and luffy.
  • Whisk in cooled chocolate, then add the eggs 1 at a time, whisking after each addition.
  • Whisk in Vanilla and liquer.
  • Sift in the flour, cocoa, and salt and fold in until combined.
  • Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will still be very moist in the center.
  • Allow brownies to cool 4-6 hours, but overnight is best.
  • When you are ready to make the baklava, preheat the oven to 375°F.
  • Brush the phyllo sheets with clarified butter and stack them.
  • Cut phyllo sheets into 4 (6 inch) squares.
  • Brush one side of the 4 squares with caramel sauce and sprinkle with half of the chopped pecans.
  • Cut the brownies into 3-inch squares and place one on each fillo square. (you will have leftover brownies).
  • Fold phyllo sheets around the brownie like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet.
  • Bake until golden brown, about 4-5 minutes.
  • carefully place on plate with a scoop of ice cream. Cover in carmel sauce, chocolate sauce, and pecans.

CHOCOLATE BROWNIE BAKLAVA



Chocolate Brownie Baklava image

Provided by Food Network

Categories     dessert

Time 7h25m

Yield 4 servings

Number Of Ingredients 15

1 cup unsalted butter, at room temperature, plus more for greasing pan
2 cups sugar
4 ounces bittersweet chocolate (85 per cent cocoa preferred), melted and cooled
2 large eggs
1 teaspoon vanilla extract
1/4 cup praline liqueur
3/4 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa
1/4 teaspoon fine sea salt
5 sheets fillo dough
1/2 cup clarified butter
4 scoops good quality vanilla ice cream
1 cup caramel sauce
1 cup chocolate sauce
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan.
  • Place the softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light. Add the sugar and whisk until the mixture is light and fluffy. Whisk in the cooled chocolate, then add the eggs 1 at a time, whisking after each addition. Whisk in the vanilla and liqueur, sift in the flour, cocoa, and salt and fold them in until combined. Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Allow the brownies to cool 4 to 6 hours, but overnight is best.
  • When you are ready to make the baklava, preheat the oven to 375 degrees F.
  • Brush the fillo sheets with clarified butter and stack them. Cut fillo sheets into 4 (6-inch) squares. Brush one side of the 4 squares with some caramel sauce and sprinkle with half of the chopped pecans. Cut the brownies into 3-inch squares (reserve remaining brownies for another purpose) and place one on each fillo square. Fold fillo sheets around the brownies like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet. Bake until they are golden brown, about 4 or 5 minutes.
  • Carefully place them on plate with a scoop of ice cream. Cover in caramel sauce, chocolate sauce, and pecans and enjoy.

BAKLAVA BLONDIES



Baklava Blondies image

I love baklava and I love blondies...so here they are combined into one dessert, stealing the chewy, cakey texture from a blondie and infusing it with the nutty texture and honey-heavy flavor of baklava. They come together so easily and they last for a good few days in the fridge (I can't resist a cold chewy blondie)!

Provided by Molly Yeh

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 18

Vegetable oil cooking spray, for the baking dish
3/4 cup (150 grams) dark brown sugar
1/2 cup (1 stick/113 grams) unsalted butter, melted and cooled
1/3 cup (112 grams) honey
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Zest of 1/2 lemon
1 large egg
1 cup (135 grams) all-purpose flour
2 cups (280 grams) roasted, unsalted nuts (a combination of pistachios, walnuts and pecans), chopped
Frosting, recipe follows
Unsalted pistachios, toasted and chopped, for topping
1/4 cup (1/2 stick/56 grams) unsalted butter, softened at room temperature
3 tablespoons (65 grams) honey
1/2 cup powdered sugar
Zest of 1/4 lemon plus 1 tablespoon lemon juice
A good pinch of kosher salt

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.
  • To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.
  • Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.
  • To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.

BEST BROWNIES



Best Brownies image

These brownies always turn out!

Provided by Angie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

EASY BAKLAVA



Easy Baklava image

This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Provided by ARVILLALAR

Categories     World Cuisine Recipes     European     Greek

Time 2h

Yield 36

Number Of Ingredients 9

1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  • Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
  • Bake in preheated oven until golden brown and crisp, about 50 minutes.
  • While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
  • Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g

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Top Asked Questions

How to make baklava in oven?
Directions Preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan. Place the softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light. When you are ready to make the baklava, preheat the oven to 375 degrees F. Brush the fillo sheets with clarified butter and stack them.
How do you make Brownies in a baking pan?
Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan. To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth.
How to bake brownies with vanilla and liqueur?
Whisk in the vanilla and liqueur, sift in the flour, cocoa, and salt and fold them in until combined. Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes.
What to do with baklava and Blondies?
I love baklava and I love blondies…so here they are combined into one dessert, stealing the chewy, cakey texture from a blondie and infusing it with the nutty texture and honey-heavy flavor of baklava. They come together so easily and they last for a good few days in the fridge (I can't resist a cold chewy blondie)!

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